Printable | Taste of Home

Blue-Ribbon Doughnuts

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

In a large mixing bowl, beat eggs for 5 minutes. Gradually add sugar;

Printed from tasteofhome.com Jul 25, 2008

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Blue-Ribbon Doughnuts cont.

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.