Recipe: Cake Doughnuts (with cinnamon and nutmeg, Betty Crocker Cookbook)

CAKE DOUGHNUTS

Vegetable oil (for deep frying)
3 1/3 cups all-purpose flour, divided use*
1 cup sugar
3/4 cup milk
2 tbsp shortening
3 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 eggs

Heat oil (2 to 3 inches) in deep fryer or Dutch oven to 375 degrees F

Beat 1 1/2 cups of the flour and the remaining ingredients in 1 1/2-quart bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour.

Turn the dough onto generously floured cloth-covered board; roll around lightly to coat with flour. Gently roll 3/8-inch thick Cut with floured doughnut cutter.

Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to surface. Fry until golden brown, 1 to 1.5 minutes on each side. Remove carefully from oil (do not prick surfaces); drain.

Serve plain or shake one at a time in a bag with powdered sugar.

*If using self rising flour; omit baking powder and salt.

VARIATION:

BUTTERMILK DOUGHNUTS:
Do not use self rising flour. Substitute buttermilk for the milk. Decrease baking powder to 2 teaspoons and beat in 1 teaspoon baking soda.

NOTE: Hot fat cools somewhat when foods are dropped into it. While foods are frying, temperature of fat should be 370 to 380 degrees F. If fat is too hot, foods brown before they are cooked through; if too cool, foods become grease-soaked. A deep-fat thermometer is a good investment; checking it helps maintain a constant temperature. Do not use a candy thermometer for deep-fat frying as it does not register high enough.

Makes 2 dozen doughnuts
Source: Betty Crocker Cookbook, 6th Edition