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1
Heat oil (2 to 3 inches) in deep fryer or possibly Dutch oven to 375F Beat 1.5 c. of the flour and the remaining ingredients in 1.5-qt bowl on low speed, scraping bowl constantly, 30 seconds.
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2
Beat on medium speed, scraping bowl occasionally, 2 min.
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3
Stir in remaining flour.
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4
Turn the dough onto generously floured cloth-covered board; roll around lightly to coat with flour.
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5
Gently roll 3/8 inch thick Cut with floured doughnut cutter.
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6
Slide doughnuts into warm oil with wide spatula.
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7
Turn doughnuts as they rise to surface.
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8
Fry till golden, 1 to 1.5 min on each side.
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9
Remove carefully from oil (don't prick surfaces); drain.
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10
Serve plain or possibly shake one at a time in a bag with powdered sugar.
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11
2 dozen doughnuts;150 calories per doughnut.
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12
*If using self rising flour; omit babng pwdr and salt.
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13
Buttermilk Doughnuts: Don't use self rising flour.
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14
Substitute buttermilk for the lowfat milk.
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15
Decrease baking pwdr to 2 ts and beat in 1 ts baking soda.
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16
NOTE: Warm fat cools somewhat when foods are dropped into it.
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17
While foods are frying, temperature of fat should be 370F to 380F.
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18
If fat is too warm, foods brown before they are cooked through; if too cold, foods become grease-soaked.
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19
A deep-fat thermometer is a good investment; checking it helps maintain a constant temperature.
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20
Don't use a candy thermometer for deep-fat fiying as it does not register high sufficient.
