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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 36 |
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I RECEIVED this recipe from my sister about 30 years ago. Our eight children are grown and no longer live at home, but I'm still making these doughnuts - they've become a favorite with my 16 grandchildren! They can't seem to get enough of these tasty treats, and they love to cut them out for Grandma to fry. -Kay McEwen, Sussex, New Brunswick Ingredients:
3 eggs |
2 cups sugar |
1 cup heavy whipping cream |
1 cup milk |
1 teaspoon vanilla extract |
6 to 7 cups king arthur unbleached all-purpose flour, divided |
4 teaspoons cream of tartar |
2 teaspoons baking soda |
1 teaspoon salt |
1 teaspoon ground nutmeg |
oil for deep-fat frying |
Directions:
1. In a large bowl, beat eggs for 5 minutes. Gradually add sugar; beat 1-2 minutes longer (mixture will be thick and light in color). Add 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.
2. 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.
3. On a floured surface, roll dough to 1/2-in. thickness. Cut with a lightly floured 2-1/2-in. doughnut cutter.
4. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 2 minutes on each side or until browned. Drain on paper towels. Yield: 3 dozen.
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