Recipe: Doughnuts (Royal Baking Powder cookbook, 1929)

DOUGHNUTS

3 tbsp butter or shortening
2/3 cup sugar
1 egg, beaten
3 cups flour
3/4 tsp salt
1 tsp ground nutmeg
4 tsp baking powder
2/3 cup milk
powdered sugar (for topping)

Half fill frying kettle with lard, oil or other cooking fat and put over low flame to heat. Line dripping pan with clean, unglazed paper and put aside ready to drain doughnuts.

Cream butter and sugar; add beaten egg.

Sift together flour, salt, nutmeg, and baking powder and add to first mixture. Add milk slowly; then add remainder dry ingredients. Add enough more flour to roll. roll out part of dough at a time on slightly floured board to about one-half inch thick. Cut with doughnut cutter first dipped in flour. If dough is chilled before rolling, it will be easier to handle.

Test fat with thermometer. When temperature reaches 375 degrees F it is ready for frying. If doughnuts are thicker than one-fourth inch, they will require a lower temperature, 370 degrees F. If fat is not hot enough, grease will be absorbed and if too hot doughnuts will crack. If you don't have a thermometer, test with small cube of bread. Drop the bread in fat; if it browns in 60 seconds, it is just hot enough.

Place as many doughnuts in basket as will just cover bottom and lower basket in fat, or drop them into the fat and as they come to the surface see that they do not overlap. Doughnuts will puff up and rise to surface as they cook. When brown on one side, turn and brown other side, cooking thoroughly. It should take about 2 minutes to fry doughnuts. Drain well, then put on prepared paper to drain again. Sprinkle with powdered sugar just before serving.

Source: Royal Baking Powder cookbook, 1929