Last week, we made cinnamon cake donuts for brunch. These make a great quick breakfast or snack to grab when you're on the go - but they don't last long since they're so tasty.
- 1/4 cup shortening (Crisco)
- 1 cup sugar
- 2 eggs
- 3 1/2 tsp. baking powder
- 4 cups flour
- 1/4 tsp. nutmeg
- 1/2 tsp. salt
- 1 cup milk
- peanut oil
- Cinnamon Sugar
- 3/4 cup sugar
- 1 tsp. cinnamon
Cream the shortening. Then add the sugar and eggs and beat well.
Add the baking powder, nutmeg, and salt. Add the flour alternatively with the milk (I did one cup of flour and about 1/4 milk each time).
Add enough flour to make a dough that is stiff enough to handle.
Put the dough on a floured board or a pastry cloth. If you have granite countertops, you can roll the dough out directly on them. Roll the dough into 1/2 inch thickness, and cut with a donut cutter.
Fry in the peanut oil, turning over as soon as the first side is golden brown.
Remove from the oil when the other side is golden brown and drain on a paper towel.
While the donuts are still warm, put them into a brown paper lunch bag (doubled is best) and shake with cinnamon sugar.
These donuts make a tasty breakfast!
Have you ever tried making donuts before? Let me know!