Blue-Ribbon Doughnuts
I RECEIVED this recipe from my sister about 30 years ago. Our eight children are grown and no longer live at home, but I'm still making these doughnuts - they've become a favorite with my 16 grandchildren!
They can't seem to get enough of these tasty treats, and they love to cut them out for Grandma to fry.
-Kay McEwen, Sussex, New Brunswick
SERVINGS
|
36
|
CATEGORY
|
Breakfast/Brunch
|
METHOD
|
Deep-Frying
|
PREP |
30 min. |
COOK
|
45 min.
|
TOTAL
|
75 min.
|
INGREDIENTS
- 3 eggs
- 2 cups sugar
- 1 cup heavy whipping cream
- 1 cup milk
- 1 teaspoon vanilla extract
- 6 to 7 cups all-purpose flour
- 4 teaspoons cream of tartar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- Oil for deep-fat frying
DIRECTIONS
In a large mixing bowl, beat eggs for 5 minutes. Gradually add sugar; beat 1-2 minutes longer (mixture will be thick and light in color). Add the cream, milk, vanilla, 2 cups flour, cream of tartar, baking soda, salt and nutmeg; beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 2-3 hours.
On a floured surface, roll dough to 1/2-in. thickness. Cut with a lightly floured 1/2-in. doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 2 minutes on each side or until browned. Drain on paper towels. Yield: 3 dozen.