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Cecil Cunningham's Doughnuts

Cecil Cunningham’s Doughnuts
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Yield: approximately 2 dozen doughnuts

These cake-style doughnuts are lightly spiced and best served warm. Correct temperature is a must in deep-fat frying. Use an electric deep-fat fryer for best results. For safety's sake, declare the kitchen off-limits to children and pets until the frying is finished and the fat is cooled.

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  • 1 egg
  • 1 cup sugar
  • 2 tablespoons melted shortening
  • 1 cup sour milk
  • 2-1/2 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • Oil, for frying


Beat the egg; add the sugar, shortening, and sour milk. Sift together the flour, baking powder, baking soda, spices, and salt. Combine with the wet ingredients and mix well.
On a lightly floured surface, roll out the dough to a thickness of approximately 1/3 inch. Cut the dough with a floured doughnut cutter and fry for 3 minutes per side in hot (375 degrees F.) oil. Drain on paper towels and serve warm.
Updated Friday, August 8th, 2008

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