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Dutch Oven Doughnuts
1 each egg
1 each egg yolk
2 cups sugar
2 cups milk
1/2 teaspoon salt
4 teaspoons baking powder
1/4 teaspoon nutmeg
4 cups flour -- 4 or 5 cups
Beat eggs well and add sugar and milk. Sift salt, baking powder nutmeg and flour together and add to mixture. Roll to 1/2 inch thickness. Cut with doughnut cutter and fry in deep hot fat. Drain on unglazed paper.
POINTS IN FRYING DOUGHNUTS:
To prevent large cracks when frying, have the dough soft. Turn the cakes as they come to the top of the fat on often during the cooking. Too much flour makes dry, hard doughnuts.
An extra yolk of egg will furnish fat enough to do away with addition of butter or other form of fat.
Use fat that has not been previously used for frying. Vegetable fats burn less readily than animal fats and also give a better texture and flavor to the foods cooked in them.
Canned refrigerator biscuits make excellent doughnuts in a hurry. Just pull to 1/4-inch thickness and poke a hole in the center with your finger (1-inch diameter). Deep fry in hot oil.
Glaze doughnuts with thin frosting or dip in powdered sugar, or white sugar and cinnamon.
Phil Haws
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