Long Island Crullers

[kaci]

Long Island Crullers


Makes: 1-1/2 dozen doughnuts


4 cups sifted all-purpose flour
1 tablespoon baking powder
1 tablespoon ground nutmeg
1 1/2 teaspoons salt
2 eggs plus 1 extra yolk
1 cup sugar
1 tablespoon pure vanilla extract
2 ounces butter melted (1/4 cup)
1 cup milk
3/4 pound solid vegetable shortening per quart fryer capacity
confectioners' sugar,for dusting


Sift together the flour, baking powder, nutmeg, and salt. Beat together the
eggs, egg yolk, and sugar. Add the vanilla, melted butter, and milk.

Mix the wet ingredients into the dry, and chill the dough in the
refrigerator for 20 to 30 minutes to firm up and make handling easier.

When the dough is not too soft or sticky, it is ready to roll out on a
floured board. Roll the dough to 3/4 to 1 inch thick and cut rings using a
doughnut cutter or two biscuit cutters - first a larger one (about 3 to 2
1/2 inches in diameter), then, inside that, a smaller one (about 1 1/4
inches).

Meanwhile you can be gradually heating up your shortening to about 365
degrees F- not beyond! Fry four or five doughnuts at a time for about 2
minutes on each side. Remove with a long-handled slotted spoon or spatula
and place on absorbent paper (such as paper towels) to drain. Continue until
all the dough is fried.

Dust with confectioners' sugar when cool

Recipe from: Cupcake Cafe Cookbook

by ANN WARREN,JOAN LILLY