Doughnut Rounds

This was a lesson in trial and error, fixing and correcting. Most recipes for frying doughnuts tell you to fry at 360 or higher. I found that the doughnut did not cook through and browned too much quickly, so I experimented with cooking at a lower temperature for a longer time.
The doughnut rounds are not perfect but that's okay because then you know it's a homemade product.

• 2 tbsp. shortening - melted
• 1 cup sugar
• 3 eggs
• 1 cup milk
• 3 tsp. baking powder
• 1 tsp. salt
• 1 cup flour - plus extra (about 2 cups)
• 1/2 tsp. nutmeg

1. In a mixing bowl or stand alone mixer, beat the eggs until very light.
2. Add in the sugar and mix until foamy. Then add in the melted shortening.
3. In another bowl sift together the baking powder, salt, nutmeg and 1 cup of flour.
4. Add the sifted ingredients into the wet ingredients alternating with the cup of milk.
5. Add more flour as needed to make a soft dough that can be dropped into the hot oil.
6. Allow your batter to rest about 10 minutes.
7. Using a small scoop drop the dough into the hot oil.
8. Fry in deep fat at about 330 to 350 degrees.
9. Flip the doughnuts over as necessary,
10. Fry them to a nice deep golden brown.
11. Drain on a wire rack that has been placed over a sheet pan.

Start of whipping the eggs.

Whipped until light and fluffy.

Sifted Ingredients

The batter

For an add on, roll each doughnut round in cinnamon sugar or sprinkle with powdered sugar. Depending on the sizes - I got different sizes you should get about 38 rounds.

This is the size scoop I used.


 It's approximately 1 1/2" across.