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| This is a mid October MUST EAT! You will love these! |
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| 4 |
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egg yolks or 2 whole eggs |
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| 1 cup |
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sugar |
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| 2 Tbs |
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soft shortening |
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| 3/4 cup |
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apple cider (do not use apple juice) |
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| 3- 1/2 cups |
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sifted flour |
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| 4 tsp |
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baking powder |
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| 1/2 tsp |
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salt |
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| 1/4 tsp |
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nutmeg |
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| 1/4 tsp |
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cinnamon |
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| 2 tsps |
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allspice |
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| 2 cups |
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brown sugar |
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| Chill dough 2 hours. Heat fat while rolling and cutting doughnuts. Turn part of dough onto floured cloth or board. Keep the rest chilling in fridge. I do it in 3rd's or 4th's. Turn dough to lightly cover with flour. Roll out gently to 1/3" thick. (yes it is best to actually measure this till your used to it.) Cut with floured sharp doughnut cutter. Take board close to kettle to transfer doughnuts easily. Lift doughnuts on wide spatula, slide quickly into hot fat. Fry as many at a time as can be turned easily. I normally just do a top layer of them at a time. So the more dough you have the larger pan to cook them in. Turn doughnuts as they rise to surface and show a little color. Fry about 3 minutes to completely brown on both sides. Mix up 2 cups of brown sugar with 2 tsp allspice and place in brown paper bag so that you can drop hot doughnuts into them, gently shaking them to cover. (Grandmama Gillespie only did doughnut holes or muffins.)
Makes about 2 dozen 3" doughnuts |
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| Cooking Tips |
| While dough chills, melt fat for deep fat frying in a heavy kettle or deep fat fryer. Have fat 3" to 4" deep. Heat to 390° (a cube of bread browns in fat in 40 sec.) The fat cools some when foods are dropped in - it should be 375 - 380° while foods are frying. If fat is too hot, foods brown before they cook through. If too cool, they become grease-soaked. |
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| Recipe Source |
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Source: Paula ARG Kernachan
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |