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food
COVER RECIPE
doughnuts com e full circle
Doughnuts have long been a star of the
Better Homes and Gardens New Cook
Book.
This recipe—from the 1953 edition—has become a favorite of toda/s food
editors. We've updated it to use butter (and more of it!) instead of shortening, but
kept its classic cinnamon-nutmeg spiciness.
BEST DOUGHNUTS
To avoid splashing hot oil and
burning your fingers, lower
doughnuts into the pan with a
large metal slotted spoon.
PREP: 30 MIN. COOK: 2 MIN. PER BATCH
CHILL: 2 HRS.
3V2
cups all-purpose flour
1
Tbsp. baking powder
i
tsp. ground cinnamon
V
a
tsp. salt
/2
tsp. ground nutmeg
/3
cup milk
'/2
cup butter, melted
4
eggs, beaten
2
/3
cup sugar
Vegetable oil for deep-fat frying
Cinnamon-Sugar or sifted
powdered sugar
l. In a bowl combine flour, baking-powder,
cinnamon, salt, and nutmeg; set aside. In
another bowl combine milk and melted
butter. In a large mixing bowl combine eggs
and sugar; beat with electric mixer until
thick (about 5 minutes). Add milk mixture;
stir with wooden spoon to combine. Add
flour mixture and stir with wooden spoon
until smooth. Cover dough; chill 2 hours
(dough will remain slightly sticky).
2.
Turn dough out onto a lightly floured
surface. Roll dough to Vi-inch thickness.
Cut dough with a floured 2Vi-inch round
cutter. Use a lVt-inch cutter to cut the hole
for the doughnut. (You can also use a
standard doughnut cutter.)
3 .
Fry 2 or 3 doughnuts at a time in deep hot
fat (375°F) for 2 to
2
V
2
minutes or until
brown, turning halfway through with a
slotted spoon. Drain on paper towels.
Repeat with remaining doughnuts and
doughnut holes.
4 .
Shake warm doughnuts in a bag with
Cinnamon-Sugar or powdered sugar. Serve
warm (or reheat each doughnut
8
to
10
seconds in microwave on high),
m a k es a b o u t
15 DOUGHNUTS + DOUGHNUT HOLES.
CINNAMON-SUGAR
Stir together V
2
cup
granulated sugar and
1
tsp. ground cinnamon.
EACH DOUGHNUT
382 cal, 20gfat, 290 mgchol,
326 mg sodium, 39gcarbo, lg fiber, 11 gpro.
6S)
1 9 8
SEPTEMBER 2010 BETTER HOMES AND GARDENS
