Hi Fali,

I'm not sure what type of doughnuts you're looking for - here's one for cake doughnuts.

Betsy

Date: Tue, 10 May 1994 14:33:45 EST
From: Carla Hagstrom

This is from The Mary Moore Cookbook, published by Mary Moore, Hamilton, Ont., 1978.

Homemade Cake Doughnuts

2 large eggs
1/2 tsp nutmeg
3/4 cup sugar
1/4 cup oil
1/2 cup milk
1 1/2 tsp vanilla
2 3/4 cups unsifted all-purpose flour
4 tsp baking powder
1 tsp salt

In beater bowl combine eggs, nutmeg, sugar, and oil, and beat 2 or 3 minutes. Stir in milk and vanilla. In another bowl combine flour, baking powder, and salt, and add to liquids, beating, until batter is well blended. Scrape down sides of bowl, cover, chill thoroughly 2 hours.

Heat 2" of oil in pot to 375 F. On well floured board, roll out half of the dough at a time to 1/2" thickness, leaving remaining half in refrigerator. Cut out 3 at a time using a 2 1/2" diameter floured doughnut cutter. Slide carefully into hot fat. Turn each over as bottom becomes gold and fry other side. Transfer to absorbent paper towels to drain. Continue until remaining half is rolled, cut and fried. Collect scraps, roll, cut, and fry them too. Let cool completely on cake racks. Sprinkle some with sifted icing sugar and dip tops of some in a chocolate or butterscotch glaze (recipes follow).


Chocolate Glaze

1 cup icing sugar
2 tblsp cocoa
pinch of salt
1 tsp vanilla
about 3 tblsp boiling water

Combine all ingredients in a bowl until smooth.

Butterscotch Glaze

1 cup icing sugar
4 tblsp dark brown sugar
pinch of salt
2 tblsp soft butter or margarine
1 tsp vanilla
about 4 or 5 tblsp boiling water

Combine all ingredients in a bowl until smooth.