doughnuts

Doughnuts.


TGIF {thank goodness its fry-day}. This morning I surprised the precious little cuties with homemade doughnut holes for breakfast. Nothing says “I love you” more than golden puffs of fluffy dough rolled in cinnamon and sugar. The irony of the adventure occurred afterward when I made my way to the gym wearing a shirt splattered with flour and a {je ne sais quoi} fragrance of fried batter.


the recipe {verbatim}
  • 2 eggs
  • 1 cup sugar
  • 4 tablespoons melted oleo
  • 3 teaspoons baking powder
  • 3 cups sifted flower
  • 1 teaspoon vanilla
  • 1 cup sifted flour
  • 1 cup milk
  • ¾ teaspoon salt

Slightly beat eggs in mixing bowl. Add sugar and mix thoroughly. Melt oleo, measure and add to mixture. Beat. Add milk, mix sifted flour. Measure and sift dry ingredients together. Add to mixture. Add vanilla, mix well. Add last amount of flour. Roll out dough and cut ½ inch thick. Dough is very soft and will stick easily to cutter and board. Keep dusted with flour at all times. Handle gently as dough will fall apart easily. Fry in hot deep fat until golden brown on both sides. Drain and put on absorbent paper to remove excess fat. Roll in granulated sugar or top with favorite icing or cover with powder sugar. You can use a mixture of cinnamon and sugar.


creative license
  • Butter rather than oleo.
  • No sifting was involved {it was early}.
  • Avoided rolling and sticky dough kerfuffle. Used a cookie dropper to scoop dough from mixing bowl and {slowly} released into the hot oil {365°}.

This recipe is a member of The Aden Collection of Vintage Recipes.

aden-collection-mini

 

 

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