- 1/2 cup [115 g] shortening
- 3 large eggs
- 2 3/4 cups [550 g] sugar
- Salt, to taste
- 2 1/2 cups [625 mL] milk
- 1 teaspoon [5 mL] baking soda
- 1 teaspoon [5 mL] vinegar
- 2 teaspoons [10 mL] baking powder
- 7 to 8 cups [980 g to 1.12 kg] flour
- Lard, for deep-frying
|
- Cream together shortening, eggs, sugar and salt into a large bowl.
- Pour in milk stirring well, to completely dissolve the sugar.
- Into a small bowl, mix together baking soda and vinegar until fizzy before adding to shortening mixture.
- Stir in baking powder and enough flour to get a smooth easy to handle dough.
- Refrigerate dough for at least 4 hours, preferably overnight.
- Roll then cut dough into doughnut shapes.
- Heat some lard into a large casserole until temperature reaches approximately 375°F [190°C].
- Deep-fry doughnuts a few at a time turning doughuts once, until golden.
- Leave to drip onto paper toweling.
|
