Cecil Cunningham’s Doughnuts
These cake-style doughnuts are lightly spiced and best served warm. Correct temperature is a must in deep-fat frying. Use an electric deep-fat fryer for best results. For safety’s sake, declare the kitchen off-limits to children and pets until the frying is finished and the fat is cooled.
Yield: approximately 2 dozen doughnuts
- 1 egg
- 1 cup sugar
- 2 tablespoons melted shortening
- 1 cup sour milk
- 2-1/2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- Oil, for frying
InstructionsBeat the egg; add the sugar, shortening, and sour milk. Sift together the flour, baking powder, baking soda, spices, and salt. Combine with the wet ingredients and mix well.
On a lightly floured surface, roll out the dough to a thickness of approximately 1/3 inch. Cut the dough with a floured doughnut cutter and fry for 3 minutes per side in hot (375 degrees F.) oil. Drain on paper towels and serve warm.