Cake Doughnuts (Superb Doughnuts)
From the kitchen of Grandma Mary Russell
“It’s best not to have Steven underfoot when you are frying them, Good Luck” – Grandma Mary Russell, August 31st, 1976 (I was 2 years old)
Mix together thoroughly
2 Tablespoon of shortening
¾ cups of sugar
4 egg yolks or 2 whole eggs.
Sift together
3 1/2 cups sifted flour
4 teaspoons double action baking powder
1 ¼ teaspoon of salt
½ teaspoon of nutmeg
½ teaspoon of mace (grandma marry Russell omitted this spice)
¼ teaspoon of cinnamon
And stir alternately with 1 cup of milk
Dough will be very soft, to avoid sticking rub flour thoroughly into heavy canvas baking cloth (ribbed)
Poor the dough out onto a cloth.
Then fold the flour corners one at a time over the soft dough to lightly coat with flour
With as little handling as possible, roll dough 3/8 inches thick.
After rolling let stand 10-20 minutes before cutting to make doughnuts easier to handle
Cut with 2 1/2 or 3 inch doughnut cutter.
Fry in hot fat until brown and 375 degrees Fahrenheit until brown, turning when first cracks appear. (turn with spoon to avoid piercing doughnuts, grandma used a slotted spoon or beater).
Repeat turning until doughnuts are desired brown. Takes about 1 min 30 seconds for total frying of doughnut.
Drain on absorbent paper
Makes to 24-36 doughnuts.
If sugar doughnuts are desired, place sugar in paper bag, add a few doughnuts close bag and shake.
