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CAKE DOUGHNUTS (CROCKER)

vegetable oil
3 1/3 c all-purpose flour
1 c sugar
3/4 c milk
2 tb shortening
3 ts baking powder
1/2 ts salt
1/2 ts ground cinnamon
1/4 ts ground nutmeg
2 eggs

Heat oil (2 to 3 inches) in deep fryer or Dutch oven to 375F Beat
1.5 cups of the flour and the remaining ingredients in 1.5-quart
bowl on low speed, scraping bowl constantly, 30 seconds. Beat on
medium speed, scraping bowl occasionally, 2 minutes. Stir in
remaining flour. Turn the dough onto generously floured cloth-covered
board; roll around lightly to coat with flour. Gently roll 3/8 inch
thick Cut with floured doughnut cutter. Slide doughnuts into hot
oil with wide spatula. Turn doughnuts as they rise to surface. Fry
until golden brown, 1 to 1.5 minutes on each side. Remove carefully
from oil (do not prick surfaces); drain. Serve plain or shake
one at a time in a bag with powdered sugar.

Makes 2 dozen doughnuts

Note: If using self rising flour; omit baking powder and salt.

Buttermilk Doughnuts: Do not use self rising flour. Substitute
buttermilk for the milk. Decrease baking powder to 2 ts and beat
in 1 ts baking soda.

Hot fat cools somewhat when foods are dropped into it. While foods
are frying, temperature of fat should be 370F to 380F. If fat is
too hot, foods brown before they are cooked through; if too cool,
foods become grease-soaked. A deep-fat thermometer is a good
investment; checking it helps maintain a constant temperature. Do
not use a candy thermometer for deep-fat fiying as it does not
register high enough.

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