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Drop Donuts

2 1/2 c all-purpose flour
2 1/2 c high gluten (bread) flour
1/4 cup shortening
1 tablespoon baking powder
1/2 Tablespoon salt
1 1/4 c sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
3 eggs
1 c milk

Blend all ingredients together on low until completely mixed, then
beat on high for 3-5 min. If they split when you fry them, either
the oil is too hot, or you didn't beat them long enough.

Variations: Buttermilk - use 1 1/4 c. buttermilk in place of milk
and add 1/4 teaspoon of soda to mix.

Chocolate - replace 1/2 cup of the flour with 1/2 cup cocoa (packed)
and increase the sugar to 1 2/3 c. Omit the spices but keep the
vanilla.

This recipe was created to work with one of those automatic donut
machines. It should do well with any kind of dropper. Oil should
be at 390 degrees, and clean. There are special shortenings from
commercial suppliers for donuts to help with shelf life, but a good
100% vegetable should work just fine. And my personal preference
for homemade donuts is still clean lard.

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2 of 3 people found the following review helpful:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)
dropper donuts, October 3, 2004 - 10:00 PM
Reviewer: Anonymous from Helena MT
This rx has no where near enough liquid in it. 2-1/2 cups is closer to what it takes.

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