DOUGHNUTS (OLD RECIPE)

Steps:

• 1. The folks at this web site (professional doughnut bakers) say that the oil for frying donuts should be solid at room temperature such as coconut oil, or palm oil. They say that cooking oil such as corn oil, or safflower, etc. will make the donuts soggy. An opposing view says that Canola oil is the perfect oil for frying donuts. Your choice. http://www.frytest.com/frying_donuts.php
• 2. Lay out newspapers or a brown paper bag and top with paper towels for draining doughnuts. Next, flour a clean kitchen counter or bread board for kneading doughnuts. Prepare a shallow bowl or plate with an inch of flour.
• 3. Heat oil in deep fryer to 375 degrees F. If you don't know the temp of your oil, just try a few donut holes as testers before frying actual donuts. (This may also be done in about an inch of coconut oil on the top of the stove in a cast iron skillet, which is how my Mom did it. Just heat the oil and test with the doughnut holes -- unless you have a thermometer.)
• 4. Mom's recipe says: Beat egg, with sugar, and butter, add the flour, spices, milk, and vanilla.
• 5. The other recipe says: Sift flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. Stir in milk and egg.
• 6. With floured hands, lightly knead the smooth dough. Turn onto area prepared with flour. Pat dough into 1/4 inch thickness.
• 7. Dip either doughnut cutter or two biscuit cutters (one 1-inch and one 3 or 4-inch) in flour. We used a kids plastic cup to cut out the donut and then a medicine measuring cup for the center. It worked perfectly! You could also just make donut holes for entire recipe -- your choice.
• 8. Carefully drop doughnuts into hot oil, only a few at a time. Fry, turning once, for about 3 minutes or until golden brown. Drain on prepared paper towels.
• 9. NOTE: I think this means 3 minutes total or 1.5 minutes per side -- the "golden brown" look will be your indicator for the first one, then repeat times for the rest.
• 10. Sprinkle with powdered sugar or cinnamon-sugar mixture -- or have them plain. You could top with chocolate or maple glaze and nuts too. Whatever you choose. This is definitely a recipe to experiment with.
• 11. To make any flavor glaze you will need 1/3 C milk (any kind) and enough powdered sugar to thicken -- plus 1/2 to 1 tsp flavoring (vanilla, maple, chocolate, lemon, etc.)
• 12. Instructions found at: http://www.10buckdinners.com/?p=375