Recipe: Whipped Cream Doughnuts, Bear Tracks and Turnabouts (Betty Crocker, 1972)

WHIPPED CREAM DOUGHNUTS

1 envelope active dry yeast
1/4 cup warm water (105 to 115 degrees F)
2 eggs
1 cup heavy (whipping) cream
1 teaspoon vanilla
1/3 cup sugar
3 1/2 cups all-purpose flour*
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Dissolve yeast in warm water.

In a small mixer bowl, beat eggs, whipping cream, vanilla and sugar until light and fluffy. Stir into yeast. Mix in the remaining ingredients until the dough is soft and easy to handle.

In a deep fat fryer or kettle, heat fat or oil (3 to 4 inches deep) to 375 degrees F (The fat is hot enough if a 1-inch cube of bread browns in 60 seconds.)

Roll the dough about 1/3 inch thick on a lightly floured cloth-covered board and cut with a floured doughnut cutter.

Drop doughnuts into the hot fat and turn as they rise to the surface. Fry until golden brown on both sides, about 2 minutes. Avoid pricking the doughnuts when removing them from the fat. Drain on paper towels.

Serve plain, sugared or frosted.

Makes 2 dozen doughnuts

Note: Fry the doughnut holes as a special treat for the children.

*If using sell-rising flour omit baking powder and salt.

VARIATIONS:

BEAR TRACKS (BEAR CLAWS):
Roll the dough 1/3-inch thick on a lightly floured cloth-covered board and cut into strips, 3x1 inch. With a sharp knife, make cuts 1/2-inch apart and halfway through on one side of each strip. Fry as for doughnuts.

TURNABOUTS:
Turn half the dough onto a lightly floured cloth-covered board. Roll into a rectangle, 15x5-inches, and cut into twelve 2 1/2-inch squares. Cut a diagonal slit in each square. Draw a corner through the slit and curl back in the opposite direction. Repeat with the other half of the dough. Fry as for doughnuts.

From: Recipelink.com
Source: Betty Crocker's All-Time Favorites, 1972