Doughnuts II
A dish with flour and soda at the center.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 4 cups flour
- 1½ teaspoons salt
- 1¾ teaspoons soda
- 1¾ teaspoons cream of tartar
- ¼ teaspoon grated nutmeg
- ¼ teaspoon cinnamon
- ½ tablespoon butter
- 1 cup sugar
- 1 cup sour milk
- 1 egg
Make it lactose-friendly
- ½ tablespoon butter → plant butter, ghee (mostly lactose-free), or olive oil
- 1 cup sour milk → lactose-free milk, oat milk, or almond milk
Steps
- Put flour in shallow pan; add salt, soda, cream of tartar, and spices. Work in butter with tips of fingers; add sugar, egg well beaten, and sour milk. Stir thoroughly, and toss on board thickly dredged with flour; knead slightly, using more flour if necessary. Pat and roll out to one-fourth inch thickness; shape, fry, and drain. Sour milk doughnuts may be turned as soon as they come to top of fat, and frequently afterwards.
Nutrition (estimated, per serving)
| Calories | 482 |
|---|---|
| Protein | 11.0 g |
| Fat | 4.2 g |
| Carbs | 99.3 g |
| Fiber | 2.3 g |
| Sodium | 622 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States