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Kate's Doughnuts

Kate’s Doughnuts
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Yield: Makes 4 to 5 dozen.

Kate offers these tasty doughnuts with maple syrup for dunking. She always uses sour milk or buttermilk -- never sweet.

Ingredients:

  • 2 cups sour milk or buttermilk
  • 1/2 stick (1/4 cup) butter, melted
  • 2 cups sugar
  • 3 eggs plus 2 egg yolks
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons nutmeg
  • Enough flour to make a soft dough (5 or 6 cups)
  • Oil or melted lard, for frying

Instructions:

Combine sour milk, melted butter, sugar, and eggs, and stir until smooth. Sift dry ingredients together. Combine wet and dry ingredients, adding enough flour to make a dough that is easy to handle, but not too stiff. Do not overmix, or dough will be tough. Roll out dough to about 1/2-inch thickness and cut with a doughnut cutter. Fry in hot (370 degrees F) melted lard or oil. (Kate uses an 8-inch kettle about two-thirds full of oil and watches to be sure the oil doesn't get too hot.)
Updated Wednesday, September 19th, 2007

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