Mark's Brown Bag Donuts
3 1/2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons vegetable shortening
2 eggs
3/4 cup milk
Heat fat or oil (3-4") to 375 degrees in deep fat fryer or kettle.
Measure 1 1/2 cups of flour and all remaining ingredients into large mixer bowl. Blend 1/2 minute on low speed scraping bowl. Beat 2 minutes medium speed, scraping. Stir in remaining flour. Turn dough onto well-floured cloth-covered board; roll around lightly to coat with flour. Chill dough in refrigerator for 2 hours (dough will remain sticky. Roll dough gently 3/8 inch thick. Cut with floured doughnut cutter.
With a wide spatula, slide doughnuts into hot fat. Turn doughnuts as they rise to surface. Fry 2-3 minutes or until golden brown on both sides. Carefully remove from fat: do not prick the surface. Drain on paper towels then shake warm doughnuts in a bag with Cinnamon-Sugar or powdered sugar. Serve warm.
Makes 2 dozen doughnuts
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons vegetable shortening
2 eggs
3/4 cup milk
Heat fat or oil (3-4") to 375 degrees in deep fat fryer or kettle.
Measure 1 1/2 cups of flour and all remaining ingredients into large mixer bowl. Blend 1/2 minute on low speed scraping bowl. Beat 2 minutes medium speed, scraping. Stir in remaining flour. Turn dough onto well-floured cloth-covered board; roll around lightly to coat with flour. Chill dough in refrigerator for 2 hours (dough will remain sticky. Roll dough gently 3/8 inch thick. Cut with floured doughnut cutter.
With a wide spatula, slide doughnuts into hot fat. Turn doughnuts as they rise to surface. Fry 2-3 minutes or until golden brown on both sides. Carefully remove from fat: do not prick the surface. Drain on paper towels then shake warm doughnuts in a bag with Cinnamon-Sugar or powdered sugar. Serve warm.
Makes 2 dozen doughnuts