Sugar-Coated Sour Milk Doughnuts

By sheppell

One of my friends in Maine has the distinction of frying the best doughnuts in the entire state. Her secret? Here's what she says: "It's not just the recipe, though that must be good, but it's the way you fry them too. I use Crisco and the recipe from the can, but it is my 'knack' that really makes them so good."

Ingredients

• 4 c. - sifted all-purpose flour
• 1 tsp. - baking soda
• 1 tsp. - salt
• 1 tsp. - ground nutmeg
• 1/2 tsp. - cream of tartar
• 3/4 c. - sugar
• 1/4 c. - Crisco Vegetable Sortening
• 3 - eggs
• 1 c. - sour milk (1 tablespoon vinegar plus enough milk to make 1 cup)
• Crisco Vegetable Shortening for deep frying

Preparation

Step 1

1. Combine flour, baking soda, salt, nutmeg and cream of tartar on a piece of wax paper.
2. Beat sugar, shortening and eggs in a large bowl until light and fluffy. Stir in flour mixture alternately with sour milk, beating just until blended. Cover; refrigerate at least 3 hours or overnight.
3. Roll out chilled dough on a well-floured surface to a 1/8-inch thickness.

Tip 1: Cut with a floured 2 1/2-inch doughnut cutter, cutting straight down. Gather dough left from cutting, chill and roll out for a second cutting. Dough will be soft and slightly sticky.

Tip 2: For easier handling, dough can be rolled out on wax paper, lifted onto a cookie sheet and put in the freezer or refrigerator until dough is firm enough to be cut out and hold a better shape.

Tip 3: Melt enough shortening in a large sauce pan, deep skillet or fryer to make a 3-inch depth. Do not have shortening any deeper than half the depth of the pan.

Tip 4: Heat to 365˚ using a deep fat frying thermometer to check temperature. Fry doughnuts, a few at a time, 2 to 3 minutes turning once, until golden brown.

Tip 5: Use slotted spoon or for to remove doughnuts; drain on paper towel; roll in sugar.