- 1 cup [250 mL] milk
- 1 tablespoon [15 mL] vinegar
- 3 cups [420 g] flour
- 1 teaspoon [5 mL] salt
- 1/4 teaspoon [1 mL] baking soda
- 1/4 teaspoon [1 mL] nutmeg
- 3 teaspoons [15 mL] baking powder
- 1 tablespoon [15 g] butter
- 1 cup [200 g] sugar
- 2 eggs
- 1 teaspoon [5 mL] vanilla extract
- Oil, for frying
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- Mix together milk and vinegar; set aside.
- Into a bowl, mix together flour, salt, baking soda, nutmeg and baking powder; set aside.
- Into a large bowl, cream butter mixing in half of the sugar.
- Beat eggs into remaining sugar before mixing into butter mixture.
- Mix in milk-vinegar mixture and vanilla before mixing in reserved dry ingredients.
- Refrigerate batter for approximately 30 to 60 minutes.
- Roll dough until 1/4-inch [6-mm] thick then cut dough into doughnut shapes.
- Deep-fry doughnuts a few at a time into really hot oil until golden brown on both sides, turning once.
- Transfer onto papper toweling to absorb excess oil.
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