Homemade Cake Doughnuts
2 eggs
1/2 tsp. nutmeg
3/4 cup sugar
1/4 cup oil
1/2 cup milk
1-1/2 tsp. vanilla
2-3/4 cups flour
4 tsp. baking powder
1 tsp. salt
In beater bowl combine eggs, nutmeg, sugar and oil, and beat 2-3
minutes. Stir in milk and vanilla. In another bowl combine flour,
baking powder and salt, and add to liquids, beating until batter is
well blended. Scrape down sides of bowl, cover, chill thoroughly 2
hours.
Heat 2" of oil in pot to 375. On well floured board, roll out half
of the dough at a time to 1/2" thickness, leaving remaining half in
refrigerator. Cut out 3 at a time using a 2-1/2" diameter floured
doughnut cutter.
Slide carefully into hot fat. Turn each over as bottom becomes gold
and fry other side. Transfer to absorbent paper towels to drain.
Continue until remaining half is rolled, cut and fried. Collect
scraps, roll, cut and fry them too. Let cool completely on cake
racks. Sprinkle some with sifted powdered sugar and dip tops of some
in a chocolate or butterscotch glaze.
Chocolate Glaze:
1 cup powdered sugar
2 Tbs. cocoa
pinch of salt
1 tsp. vanilla
About 3 Tbs. boiling water
Combine all ingredients in a bowl until smooth.
Butterscotch Glaze:
1 cup powdered sugar
4 Tbs. dark brown sugar
pinch of salt
2 Tbs. soft butter or margarine
1 tsp. vanilla
About 4-5 Tbs. boiling water
Combine all ingredients in a bowl until smooth.
2 eggs
1/2 tsp. nutmeg
3/4 cup sugar
1/4 cup oil
1/2 cup milk
1-1/2 tsp. vanilla
2-3/4 cups flour
4 tsp. baking powder
1 tsp. salt
In beater bowl combine eggs, nutmeg, sugar and oil, and beat 2-3
minutes. Stir in milk and vanilla. In another bowl combine flour,
baking powder and salt, and add to liquids, beating until batter is
well blended. Scrape down sides of bowl, cover, chill thoroughly 2
hours.
Heat 2" of oil in pot to 375. On well floured board, roll out half
of the dough at a time to 1/2" thickness, leaving remaining half in
refrigerator. Cut out 3 at a time using a 2-1/2" diameter floured
doughnut cutter.
Slide carefully into hot fat. Turn each over as bottom becomes gold
and fry other side. Transfer to absorbent paper towels to drain.
Continue until remaining half is rolled, cut and fried. Collect
scraps, roll, cut and fry them too. Let cool completely on cake
racks. Sprinkle some with sifted powdered sugar and dip tops of some
in a chocolate or butterscotch glaze.
Chocolate Glaze:
1 cup powdered sugar
2 Tbs. cocoa
pinch of salt
1 tsp. vanilla
About 3 Tbs. boiling water
Combine all ingredients in a bowl until smooth.
Butterscotch Glaze:
1 cup powdered sugar
4 Tbs. dark brown sugar
pinch of salt
2 Tbs. soft butter or margarine
1 tsp. vanilla
About 4-5 Tbs. boiling water
Combine all ingredients in a bowl until smooth.
