Doughnuts I

Ingredients

• 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

Steps

1. 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.

More recipes with butter, eggs, milk, baking powder, cinnamon, nutmeg or flour

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.