This is another post about those morning confectionary treats: “Donuts”. The last one I posted was for baked donuts, but these are fried like they are supposed to be. The spelling is interesting. Mom didn’t make donuts generally, but I can fully understand if she was in one of those curious experimental modes…..I’m often in those myself.
For sour cream doughnuts follow this recipe, but use sour cream instead of milk. Omit butter. Reduce baking powder to 1 teaspoon and add 1 teaspoon soda
2 egg yolks
1 cup sugar
3 tablespoons melted butter or margarine
1 cup milk
4 teaspoons baking powder
1/2 teaspoon grated nutmeg or nutmeg and cinnamon mixed
2 teaspoon salt
Approximately 3 1/2 cups flour
Sift dry ingredients together with exception of sugar. beat together eggs, milk, sugar and butter. Add dry ingredients. Add flour if required to make a dough just firm enough to pull and still soft.
Put one-third of dough on floured board, knead slightly, pat and roll out one-fourth inch think. Cut with doughnut cutter. Brown lightly on both sides in deep fat at 370 degrees. Drain on heavy absorbent paper. Cool. Sugar by putting powdered sugar and doughnuts in a paper bag and shaking.