Grandma's Old-Fashioned Doughnuts

By srumbel

Whether you spell it doughnuts or donuts, Grandma's Old-Fashioned Doughnuts are the BEST! Serve up these cakey beauties plain or coated all around in cinnamon sugar.
Read more at http://www.thekitchenismyplayground.com/2015/05/grandmas-old-fashioned-doughnuts.html#JF01xIkAvvZ7q6LG.99

Ingredients

• For Cinnamon Sugar Coating:
• 1 1/2 c. granulated sugar
• 3 1/2 T. butter, softened
• 1 1/2 c. milk
• 1 egg
• 6 c. all-purpose flour
• 4 1/2 tsp. baking powder
• 3/4 tsp. salt
• 3/4 tsp. ground cinnamon
• 3/4 tsp. ground nutmeg
• Canola oil, vegetable oil, or melted shortening for frying
• 1 c. granulated sugar
• 1 1/2 T. ground cinnamon
• Read more at http://www.thekitchenismyplayground.com/2015/05/grandmas-old-fashioned-doughnuts.html#JF01xIkAvvZ7q6LG.99

Preparation

Step 1

Cream 1 1/2 cups sugar and softened butter. Add milk, egg, 3 cups all-purpose flour, baking powder, salt, cinnamon, and nutmeg; mix well with an electric mixer. Mix in an additional 2 1/2 to 3 cups flour to form a soft dough that can be rolled out.
On a lightly floured surface, roll out dough to 1/2-inch thickness. {Make sure it's 1/2-inch thick ~ thinner doesn't develop a tender cakey inside, and thicker will lead to insides being undercooked.} Use a doughnut cutter to cut rounds, flouring the cutter between each cut. Gather up dough scraps and re-roll; cut additional doughnuts. {Re-roll only once, as over worked dough results in tough doughnuts.}
Use a deep fat fryer {according to manufacturer directions} or large 6-quart Dutch oven to fry doughnuts in small batches. If using a Dutch oven, pour in canola oil, vegetable oil, or melted shortening to one-inch depth; heat over medium heat to 375 degrees, using a thermometer to monitor the temperature.* Once oil is at temperature, use tongs to place in three to five doughnuts. Fry until light golden brown all over, about 1 to 1 1/2 minutes per side, turning with tongs or a slotted spoon once or twice during cooking. Line a baking sheet or wire rack with double thickness of paper towels. Remove cooked doughnuts from oil with tongs and place on the paper towels to drain. Repeat in small batches.
Combine 1 cup granulated sugar and 1 1/2 tablespoons cinnamon in a pie plate or other shallow dish. Let doughnuts stand for about one minute until just cool enough to touch, then roll in cinnamon sugar to coat. Place back on paper towels to cool completely.

* A COUPLE OF NOTES ABOUT OIL: While I now use canola oil to fry my donuts, it is our family's experience that melted shortening creates a fluffier, more tender donut. Also, oil temperature is very important for properly cooked doughnuts - Oil too hot cooks the outsides too fast while leaving the insides undercooked, and oil to cool results in greasy doughnuts. Monitor oil temperature with a thermometer, and allow oil to come back up to temperature between batches.

Makes approximately 3 dozen donuts.

Read more at http://www.thekitchenismyplayground.com/2015/05/grandmas-old-fashioned-doughnuts.html#JF01xIkAvvZ7q6LG.99