"The best of Old New England recipes. Subtly spiced."
Ingredients:
4 egg yolks or 2 whole eggs
1 c sugar
2 T soft shortening
3/4 c thick buttermilk
3 1/2 c flour
2 t baking powder
1 t soda
1/2 t salt
1/4 t nutmeg
1/4 t cinnamon
Directions:
Beat egg yolks well. Beat in sugar and shortening. Stir in milk. Measure flour by dip-level-pour method or by sifting. Blend dry ingredients; beat in until smooth. Turn part onto generously floured cloth-covered board. Turn to lightly cover with flour. Roll gently 1/3" thick.
Place fat or oil (3 to 4" deep) for deep fat frying in a heavy kettle or deep fat fryer. Heat to 370 or 380F (a cube of bread browns in fat in 60 seconds).
Cut dough with floured sharp doughnut cutter. Take board close to kettle to transfer. Lift with spatula; slide quickly into hot fat. Fry as many as a time as can be turned easily. Turn doughnuts as they rise to surface. Fry 2 to 3 min. total, or just until golden brown. Lift from fat with long fork. Do not prick. Drain on absorbent paper in warm place. Serve plain, sugared or glazed.
Chocolate Glaze for Doughnuts
1 sq unsweetened chocolate (1 oz) melted
1/2 t vanilla
2 1/2 c sifted confectioners' sugar
about 1/4 c milk
Add melted chocolate and vanilla to confectioners' sugar. Mix thoroughly. Slowly stir in milk, mixing until smooth and of glaze consistency.
Glaze
Add 1/3 c boiling water gradually to 1 c confectioners' sugar. Mix thoroughly. Dip warm doughnuts into the warm glaze.
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