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Cream sugar and lard together in a large bowl.
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Add and beat eggs into mixture.
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Combine evaporated milk and water.
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Add water mixture to creamed mixture.
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5
Mix flour, baking powder, salt and nutmeg in large sieve and sift into wet ingredients.
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Add enough flour to make a stiff dough.
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Roll and cut.
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Five pounds of lard are required to fry the donuts.
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This modified version of the traditional donut recipe is somewhat more appropriate for the modern home chef.
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2 cups all-purpose flour
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1 level teaspoon baking powder
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1 tablespoon shortening
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1 1/2 cups sugar
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1/4 level teaspoon salt
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1/4 level teaspoon ground nutmeg
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1/4 level teaspoon ground cinnamon
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1/2 cup milk
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1 egg
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Cooking oil or lard for deep frying
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Reserve 1/4 cup of the flour for the board.
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Combine the remaining flour with the baking powder and set aside.
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22
Cream the shortening, 1/2 cup of the sugar, salt, nutmeg and cinnamon.
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Add milk and well-beaten egg and stir.
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24
Then add the flour-baking powder mixture.
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Work into a soft dough and roll onto the floured board into a 1/4-inch thick sheet.
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Cut into the desired shape and fry in the oil, heated to about 375 degrees F. Turn donuts frequently while frying.
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The fat should be hot enough to give the donuts a rich golden-russet color in 3 minutes.
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While hot, roll donuts in remaining sugar.
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This recipe will make about 15 good sized donuts.
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Yield: 15 donuts
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Prep Time: 30 minutes
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Cook Time: 3 minutes
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Ease of preparation: intermediate
