- 8 cups [1.12 kg] flour
- 8 teaspoons [40 mL] baking powder
- 1/2 teaspoon [2.5 mL] salt
- 4 eggs
- 2 cups [400 g] sugar
- 2 cups [500 mL] milk
- 10 tablespoons [150 g] melted butter
- 3 pounds [1.4 kg] shortening
- Flour
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- Mix together flour, baking powder and salt into a large bowl.
- Well beat together eggs, sugar, milk and melted butter before mixing into dry ingredients.
- Refrigerate batter, but no more than 30 minutes.
- Shape dough into a ball, sparingly adding some flour as the dough really is sticky, which is normal.
- Roll dough until 3-mm [1/8-inch] thick then cut dough in doughnut shapes.
- Heat half of shortening into a large casserole or a deep-fryer until realy hot.
- Deep-fry half of doughnuts into hot fat until golden brown on both sides, turning once; transfer onto papper toweling to absorb excess oil
- Repeat into a clean casserole or else doughnuts will blacken, using remaining shortening and dough.
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