Source:

mhb from nj

Serves/Makes: 20 doughnuts

Ingredients

• 3-1/4 cups (775 ml) sifted all-purpose flour
• 2 tsp (10 ml) baking powder
• 1/2 tsp (2 ml) ground cinnamon
• 1/4 tsp (1 ml) ground nutmeg
• dash salt(optional)
• 2 large eggs
• 2/3 cup (150 ml) sugar
• 1 tsp (5 ml) vanilla
• 2/3 cup (150 ml) cream
• 1/4 cup (60 ml) butter or margarine, melted
• 1/2 cup (125 ml) sugar
• 1/2 tsp (2 ml) ground cinnamon

Preparation

• Sift together flour, baking powder, 1/2 tsp (2 ml) cinnamon, nutmeg and salt, if using.
• Beat eggs, 2/3 cup (150 ml) sugar and vanilla till thick and lemon colored.
• Combine cream and butter.
• Add alternately to egg mixture with flour mixture, beating till just blended after each addition.
• Cover and chill dough in refrigerator about 2 hours.
• Roll dough 3/8 inch thick on a lightly floured surface.
• Cut out doughnuts with floured 2 1/2 inch doughnut cutter.
• Fry in deep hot fat 375 degrees (200 C.) till golden brown, turning once; about 1 minute per side.
• Drain on paper towels.
• While warm, shake in a mixture of 1/2 cup (125 ml) sugar and 1/2 tsp (2 ml) cinnamon.

Comments

From BETTER HOMES AND GARDENS ENCYCLOPEDIA of COOKING.