Doughnuts I
A dish that gets its character from sugar and butter.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 1 cup sugar
- 2½ tablespoons butter
- 3 eggs
- 1 cup milk
- 4 teaspoons baking powder
- ¼ teaspoon cinnamon
- ¼ teaspoon grated nutmeg
- 1½ teaspoons salt
- Flour to roll
Make it lactose-friendly
- 2½ tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
- 1 cup milk → lactose-free milk, oat milk, or almond milk
Steps
- Cream the butter, and add one-half sugar. Beat egg until light, add remaining sugar, and combine mixtures. Add three and one-half cups flour, mixed and sifted with baking powder, salt, and spices; then enough more flour to make dough stiff enough to roll. Toss one-third of mixture on floured board, knead slightly, pat, and roll out to one-fourth inch thickness. Shape with a doughnut cutter, fry in deep fat, take up on a skewer, and drain on brown paper. Add trimmings to one-half remaining mixture, roll, shape, and fry as before; repeat. Doughnuts should come quickly to top of fat, brown on one side, then be turned to brown on the other; avoid turning more than once. The fat must be kept at a uniform temperature. If too cold, doughnuts will absorb fat; if too hot, doughnuts will brown before sufficiently risen. See rule for testing fat.
Nutrition (estimated, per serving)
| Calories | 469 |
|---|---|
| Protein | 9.0 g |
| Fat | 17.1 g |
| Carbs | 72.9 g |
| Fiber | 0.2 g |
| Sodium | 1937 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States