Sour Milk Doughnuts Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
3 1/2 cup: Sifted flour,
1/2 tsp: Salt,
1 tsp: Baking soda,
1/2 tsp: Baking powder,
1 tsp: Freshly grated nutmeg,
1/2 tsp: Ginger,
3/4 cup: Sugar,
2 tbsp: Lard,
2: Eggs,
1 cup: Sour milk or buttermilk,
Directions:
Lard to melt for deep frying
Sift dry ingredients (except sugar) three times. Cream sugar and lard
well, add the eggs, and beat with an electric mixer. Add milk to egg
mixture and beat well. Add sifted dry ingredients all at once and mix
well. Cover and chill for 1 hour. Divide dough into 2 parts and roll
on a floured board to 1/2 inch thickness; cut with doughnut cutter.
Melt lard in deep fryer and heat to 375F. Fry doughnuts
quickly,turning as soon as they come to the top (do not crowd
kettle). Cook to golden brown. Roll in granulated sugar while still
hot if desired. Lard may be strained, covered, stored in
refrigerator, and used again for frying. Makes about 2 dozen
doughnuts.
Origin: Hearth and Home Companion Shared by: Sharon Stevens
Source from luhu.jp
Sift dry ingredients (except sugar) three times. Cream sugar and lard
well, add the eggs, and beat with an electric mixer. Add milk to egg
mixture and beat well. Add sifted dry ingredients all at once and mix
well. Cover and chill for 1 hour. Divide dough into 2 parts and roll
on a floured board to 1/2 inch thickness; cut with doughnut cutter.
Melt lard in deep fryer and heat to 375F. Fry doughnuts
quickly,turning as soon as they come to the top (do not crowd
kettle). Cook to golden brown. Roll in granulated sugar while still
hot if desired. Lard may be strained, covered, stored in
refrigerator, and used again for frying. Makes about 2 dozen
doughnuts.
Origin: Hearth and Home Companion Shared by: Sharon Stevens
Source from luhu.jp
Tags
: breads