- 1/4 cup [60 g] butter
- 1 cup [200 g] sugar
- 2 eggs
- 3 3/4 cups [525 g] flour
- 4 teaspoons [20 mL] baking powder
- 1 pinch salt
- 3/4 cup [190 mL] milk
- 1 teaspoon [5 mL] vanilla
- Cooking oil
- Icing sugar
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- Cream butter; well beat into sugar and eggs.
- Mix together flour, baking powder and salt.
- Mix togehter milk and vanilla.
- Alternately mix dry ingredients and vanilla milk into first mixture.
- Refrigerate dough for 4 to 12 hours.
- Roll dough until 1/2-inch [1.3-cm] thick then cut dough into doughnut shapes.
- Preheat cooking oil into a large casserole until hot, [360°F / 182°C].
- Fry a few doughnuts at a time into oil until golden brown, turning doughnuts once.
- Using a slotted spoon, transfer golden doughnuts onto paper toweling to cool completely.
- Repeat with remaining dough.
- Generously dust cooled doughnuts with icing sugar.
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