Ingredients
2 eggs
1 c. sugar
1 1/2 c. milk
1 1/2 tsp. vanilla
2 Tbsp. shortening
3 3/4 c. flour
3 1/2 tsp. baking powder
1 3/4 tsp. nutmeg
3/4 tsp. cinnamon
1 1/4 tsp. salt
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Achievable elevated desserts — laminated doughs, cakes, custards
Short dough blade for food processor — pie crust, pasta, bread dough
Graduated rising bucket — track dough fermentation by volume
Rounded bowl scraper — fold dough, scrape bowls clean, shaping
Swedish mixer with roller — mimics hand kneading, gentle on dough
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Achievable elevated desserts — laminated doughs, cakes, custards
Short dough blade for food processor — pie crust, pasta, bread dough
Graduated rising bucket — track dough fermentation by volume
Rounded bowl scraper — fold dough, scrape bowls clean, shaping
Swedish mixer with roller — mimics hand kneading, gentle on dough
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Beat eggs until very light. Beat in sugar gradually. Add milk and vanilla. Mix thoroughly. Add shortening and mix well. Sift flour, baking powder, spices and salt together. Add 1/2 of dry mixture to egg mixture and beat until smooth. Brush doughnut maker with a light coating of vegetable oil and fill with batter. Hold doughnut maker over oil at surface and release ring of batter onto surface. Deep fry at 375° (medium) approximately 1 minute on each side, turning to brown evenly. Remove from oil and drain on paper towels. Frost, sprinkle or decorate as desired. Makes 1 dozen.