Doughnuts
These are the best cakey doughnuts we have ever tasted. For smaller families, the recipe is easily halved. The dough is quite soft, so work it patiently; it's certainly worth the effort.
Ingredients
- 1 cup (250 mL) 10% coffee cream
- 1 cup (250 mL) whipping cream
- 2 tsp (10 mL) vanilla
- 6 cups (1.5 L) all-purpose flour
- 2 tbsp (30 mL) baking powder
- 1-1/2 tsp (7 mL) salt
- 1-1/2 tsp (7 mL) ground ginger
- 6 eggs
- 2 cups (500 mL) granulated sugar (approx)
- Lard, shortening or cooking oil
- cinnamon
Preparation
In bowl, whisk together 10% and whipping creams and vanilla. In separate bowl, whisk together flour, baking powder, salt and ginger. In large bowl, beat eggs with 2 cups (500 mL) sugar until light and fluffy; gradually beat in cream mixture. Mix in flour mixture. Refrigerate for 1 hour.
On floured work surface, roll out dough to 1/3 inch (8 mm) thickness. Cut out pieces with doughnut cutter.
Line baking sheet with paper towels; set aside. In large saucepan or deep fryer, heat lard to 375F/190C. Cook doughnuts, turning often, until golden brown, about 5 minutes. Place on paper towel–lined baking sheets to absorb excess oil. In paper bag, mix together sugar and cinnamon to taste; shake doughnuts to coat.
Makes about 80 doughnuts.
Advertisement
_
Newest Recipes
-
Pie Iron Chocolate "Cheesecake"
This campfire take on stuffed french toast improves on the plain bread traditionally used in pie... -
Chilled Carrot Soup
A simple way to enjoy all the fibre and sweetness of a carrot is in an easy soup, a cool refresher... -
Salmon Ceviche Towers
Citrus-juice acid cooks the proteins in raw seafood, similar to what heat does during the cooking... -
Spring Dandelion Fettuccine
Early dandelion greens have a pleasant bitterness that pairs well with other rich strong flavours,...