what you need4 cups sifted all-purpose flour
3 teaspoons baking powder
2 teaspoons salt
2 1/2 teaspoons ground nutmeg
3 teaspoons baking powder
2 teaspoons salt
2 1/2 teaspoons ground nutmeg
1/4 teaspoon baking soda
2 eggs, well beaten
1 1/4 cups sugar
1/4 cup shortening, melted
1 cup unseasoned mashed potatoes
2 eggs, well beaten
1 1/4 cups sugar
1/4 cup shortening, melted
1 cup unseasoned mashed potatoes
1 tablespoon grated lemon rind
1/3 cup buttermilk
1 1/2 teaspoons ground cinnamon
1/2 cup sugar
1/3 cup buttermilk
1 1/2 teaspoons ground cinnamon
1/2 cup sugar
what to do
Sift flour with baking powder, salt, nutmeg, soda. Set aside.
Beat eggs with sugar, shortening; stir in mashed potatoes, lemon rind. Add flour mixture alternately with milk. Turn dough onto lightly floured board. Roll to 1/4-inch thickness. Cut with doughnut cutter. Drop 4 or 5 doughnuts at a time into deep hot fat preheated to 360°. Cook until doughnuts are brown and rise to surface; turn to brown on both sides. Drain.
Beat eggs with sugar, shortening; stir in mashed potatoes, lemon rind. Add flour mixture alternately with milk. Turn dough onto lightly floured board. Roll to 1/4-inch thickness. Cut with doughnut cutter. Drop 4 or 5 doughnuts at a time into deep hot fat preheated to 360°. Cook until doughnuts are brown and rise to surface; turn to brown on both sides. Drain.
Roll in mixture of cinnamon and sugar
Oh no you didn't. :) Were doughnuts always made with potatoes or potato flour and I just recently noticed?
ReplyDeleteTraditional Italian doughnuts were made using potatoes during the period leading up to lent
ReplyDelete