My mother loved all the homemaker magazines she got in the mail monthly and I enjoyed them, too. She saved many of the recipes from these magazines, sometime the magazine itself. After her death, while going through her things, I was excited to find many of these old treasures. This recipe was from 1953.
3 1/2 cups all-purpose flour
1 tbsp baking powder
1 tsp ground cinnamon
3/4 tsp salt
1/2 tsp ground nutmeg
1/3 cup milk
1/2 cup shortening, melted
4 eggs, beaten
2/3 cup sugar
oil for deep frying
cinnamon sugar and/or sifted powdered sugar
In a bowl combine the flour, baking powder, cinnamon, salt, and nutmeg; set aside. In another bowl combine milk and melted shortening. In a large mixing bowl combine the eggs and sugar; beat with electric mixer until thick, about 5 minutes. Add milk mixture; stir with wooden spoon to combine. Add flour mixture and stir with wooden spoon until smooth. Cover dough; chill 2 hours (dough will remain slightly sticky).
Turn dough out onto a lightly floured surface. Roll dough to 1/2-inch thickness. Cut dough with a floured 2 1/2-inch round cutter. Use a 1 1/4-inch cutter to cut the hole for the doughnut. If you have it, you can just use a doughnut cutter.
Fry 2 or 3 doughnuts at a time in deep hot oil (375 degrees) for 2 to 2 1/2 minutes or until brown, turning halfway through with a slotted spoon. Drain on paper towels. Repeat with remaining doughnuts and doughnut holes.
Shake warm doughnuts in a bag with cinnamon sugar and/or powdered sugar. Serve warm.
To make cinnamon sugar, stir 1/2 cup granulated sugar and 1 teaspoon of cinnamon together.
Yield: approximately 15 doughnuts + holes
Note: This is a Better Homes and Gardens recipe.
1 comment:
Mmm. My doughnuts never look as perfect :)
xx
-Karen
www.sugarthesky.blogspot.com
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