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Blue-Ribbon Doughnuts
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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; 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
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |