Beer makes batters better, meat more tender, and sauces more flavorful.
Vanilla Doughnuts
- add review
- #66706
Even a bad doughnut (is there such a thing?) is pretty irresistible, let alone this vanilla variety. This recipe leaves the topping all up to you. So many options, so many doughnuts to try.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 1/4 cups flour
2 teaspoons baking powder
1 cup sugar
1 teaspoon salt
1/4 teaspoon ground nutmeg
1 tablespoon shortening
2 eggs
1 teaspoon vanilla extract
3/4 cup milk
shortening, for frying
directions
Preheat 2-inches of shortening in a deep skillet to 365 degrees F (or use a deep fryer).
Sift the flour, baking powder, sugar, salt, and nutmeg together into a large bowl.
Add the shortening, eggs, vanilla, and milk and stir for one minute until well mixed.
Pour the batter into a doughnut maker (a dispenser made for extruding donuts) and press the doughnuts out into the hot oil. Cook them in batches as needed - do not crowd them in the pan. Cook, turning once, until golden brown on each side.
Remove the doughnuts from the oil and let drain on a wire rack over paper toweling. Ice or decorate as desired.
cook's notes
If you don't have a donut batter dispenser, use a pastry bag fitted with a large tip. You can either pipe the doughnuts into long sticks or form circles. They won't look as pretty but they taste just as good!
nutrition data
73 calories, 1 grams fat, 14 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
reviews & comments