||2 dozen doughnuts
Oh just yum-yum, I'll eat them all on my own, donuts / doughnuts. Not an every day recipe, or shouldn't be, be nice that naughty every now and then.
Vegetable oil, for frying
3 1/3 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons shortening
3/4 cup milk
Heat 2 to 3 inches of oil in a deep-fat fryer or heavy pan to 375 F.
Beat 1.5 cups of the flour and the remaining ingredients in large mixer bowl on a low speed, scraping the bowl constantly for a good 30 seconds.
Beat on a medium speed, scraping bowl occasionally for 2 minutes.
Stir in remaining flour.
Turn the dough onto a well floured, cloth covered board; roll around lightly to coat with flour.
Roll gently to 3/8 inch thick.
Cut with a floured doughnut cutter. I just use normal pastry cutters.
Carefully slide the doughnuts into the hot oil with a wide spatula.
Turn the doughnuts as they rise to surface. Fry until golden brown, 1 to 1 1/2 minutes on each side.
Remove from oil.
Do not prick doughnuts, else they soak up a ton of oil.
Drain on paper towels. Serve plain, sugared or frosted.
Shortening is a semisolid fat used in food preparation, especially baked goods, and is so called because it promotes a 'short' or crumbly texture (as in shortbread).
Used in baking recipes 'Shortening' refers to a hydrogenated vegetable oil (which doesn't sound nice at all) that is solid at room temperature.
Shortening has a higher smoke point than butter or margarine, and while it has 100% fat content, compared to about 80% for butter and margarine, it does have advantages.
Shortening has many advantages, it is cheaper to produce, needs no refrigeration, as a substitute for butter, it can lengthen the shelf life of baked goods and is suitable for vegetarians.
The surpluses of cottonseed oil, corn oil, and soy beans have all helped found a market in low-cost shortening.
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