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Sourdough Glazed Doughnuts
1 cup sugar
3 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 each eggs
1/2 cup buttermilk
2 Tablespoons cooking oil
1/2 cup sourdough starter
Blend the dry ingredients together, add the liquids and stir well. Chill the dough in the refrigerator for 1 hour. Take 1/2 of the dough at a time from the refrigerator and roll on a floured board to 1/2 inch thick. You may need to add a little more flour to make dough manageable. Cut the doughnuts out with a doughnut cutter and cook the in oil that has been heated to 390 degrees. Cook each side a minute or a little longer. Remove and place on a folded paper towel for a few seconds. While still hot, place in glaze and coat all over. Lift from the glaze with a fork and let the excess drip off before placing on a rack to cool. The glaze will harden in a few minutes and they are ready to eat.
Glaze:
Dissolve 1/2 envelope of Knox gelatin in 1/2 cup of hot water. Add 1 pound of powdered sugar, 1/4 teaspoon cream of tartar and 1/2 teaspoon vanilla. Stir until creamy and place in a small pan or bowl for dipping. Left over glaze can be kept in the refrigerator for future use. Just add water enough to regain original consistency. The kids love it between graham crackers.
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