Doughnuts
A simple cake doughnut Karen made. Souring the milk with a little vinegar gives them a tender crumb. Roll, cut, and fry, then dust with powdered sugar while they’re still warm.
Ingredients
- 2 tablespoons white vinegar
- 7/8 cup milk
- 2 tablespoons shortening
- 1/2 cup white sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 2 cups sifted all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 quart oil for deep frying
- 1/2 cup confectioners’ sugar, for dusting
Instructions
- Stir the vinegar into the milk and let stand a few minutes, until thickened.
- Cream the shortening and sugar until smooth, then beat in the egg and vanilla. Sift together the flour, baking soda, and salt, and stir into the sugar mixture alternating with the soured milk.
- Roll the dough out on a floured surface to about 1/3 inch thick. Cut into doughnuts and let stand about 10 minutes.
- Heat the oil to 375°F. Fry the doughnuts until golden, turning once. Drain on paper towels.
- Dust with confectioners’ sugar while still warm, and serve.
Karen made gluten-free versions of a lot of her baking. A good gluten-free flour blend works here in place of the all-purpose flour.
Nutrition (estimated): about 230 calories per doughnut, based on about 12 doughnuts. This is a rough estimate calculated from standard ingredient data, not a lab analysis. Actual numbers vary with brands, portion sizes, and any substitutions.
