- 2/3 c sugar plus ½ cup for a coating
- 2 eggs
- 6 Tbs. butter
- 1 1/2 c milk
- 2 1/4 tsp. yeast
- 1/2 tsp nutmeg
- 1/4 tsp cinnamon plus ½ teaspoon for a coating
- 1/2 tsp salt
- 2-3 cups vegetable oil
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- In a large bowl using a whisk mix the sugar, eggs, butter, milk, yeast, nutmeg, cinnamon, and 1 cup flour. Switching the whisk to a rubber spatula continue to add flour, about 3-4 more cups, until the batter is the consistency of bread dough, or doesn’t stick to your finger when touched.
- Let rise for 1 hour.
- Flour your working area and place ¼-⅓ of the dough on the working area. Flour the top of the dough and using a rolling pin flatten to about ¾ inches thick. Cut out with a doughnut hole cutter. Repeat with ¼ -⅓ of the dough and add the leftover pieces from before. Continue until all the dough has been cut out.
- In a heavy bottomed pan, over medium heat, add the vegetable oil. After about 8 minutes drop a doughnut hole into the oil. If it starts to produce bubbles the oil is hot enough. If not, wait another 1-2 minutes and try with another doughnut hole.
- Once you have made sure the oil is hot enough, place 3-4 doughnuts into the oil at a time. When they are golden brown on the bottom flip them and cook for another 3-4 minutes until both sides are golden brown. Remove from the oil and place on a plate that has paper towels on it.
- Repeat with the remaining doughnuts, until all have been cooked.
- In a small bowl mix ½ cup sugar and ½ teaspoon cinnamon.
- After the doughnuts have cooled slightly dip them in a sugar/cinnamon mixture.
- Best served warm.