Sweet Milk Doughnuts
About 4 cups sifted all-purpose flour
3 tbsp. shortening
4 1/2 tsp. baking powder
1 cup granulated sugar
1/2 tsp. cinnamon
2 eggs, well beaten
1/2 tsp. nutmeg
1 cup milk or 1/2 cup evaporated milk & 1/2 cup water
1/2 tsp. mace
1 tsp. salt
Sift together 3 1/2 cups of the flour, the baking powder, spices and salt.
Work shortening with a spoon until fluffy and creamy, then add sugar gradually,
while beating with a spoon until light. Add eggs and beat well with a spoon.
Add the sifted flour mixture alternately with the milk, blending well with a
spoon after each addition. Add enough of the remaining 1/2 cup flour to make a
soft dough that is easily handled. Chill 1 hour or longer. (The dough can be
kept in the refrigerator for up to 2 days, and then fried when needed)
Roll or pat dough on a floured board to 1/2-in. thickness, then cut out with a
floured doughnut cutter.
Fry, turning once, in a deep fat fryer at 370ºF. until golden brown on both
sides. Drain doughnuts on a paper towel.
Optional: Dust with granulated or powdered sugar or cinnamon sugar, then serve.
Makes about 2 doz. doughnuts.