Doughnuts

Ingredients

• 2 cups granulated sugar
• 2 eggs
• 1 pint milk
• 1 quart flour
• 3 teaspoons Royal Baking Powder
• 1 teaspoon salt
• 1 grated nutmeg

Method

1. 1

   Beat well together eggs and sugar.

2. 2

   Add milk and flour in which are mixed and sifted baking powder, salt, and nutmeg.

3. 3

   Beat well, then add more flour to make a soft dough.

4. 4

   Roll out 0.5 inch thick, cut in rings or small balls, and fry brown in a deep kettle of smoking-hot fat.

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 37. The excerpt below is the record exactly as published.

Doughnuts and Crullers THESE old-fashioned “fried cakes,” as they used to be called, need the addition of Royal Baking Powder to make them light. By its use less shortening is necessary and the cakes are more tender and far more digestible. After it is mixed with the flour the other ingredients are added and the dough quickly rolled out, cut, and at once cooked. The fat should be in a deep pot (to obviate any danger of boiling over), and should be of sufficient depth to cover the dough when first dropped in. It should be smoking hot, or the dough will absorb grease and be soggy. Not more than half a dozen should be dropped in at one time, or the fat will be unduly cooled and some of the cakes submerged during the entire cooking; in which case the cakes when cooked will be greasy and not light. One or two pieces of dough should be cooked first as testers. When done the cakes should be drained on unglazed paper, then rolled in pow¬ dered sugar. Doughnuts. — Beat well together 2 eggs and 2 cups granulated sugar. Add 1 pint milk and 1 quart flour in which are mixed and sifted 3 teaspoons Royal Baking Powder, 1 teaspoon salt, and 1 grated nutmeg

Cook this with the app: pantry check, scaling, and the assistant.