Albertson’s Old-Fashioned Doughnuts
People are as different as the donuts they love. Whether your favorite is a maple bar, jelly-filled, Boston Kreme, powdered, glazed, old fashioned, chocolate frosted or croinut (croissant-doughnut hybrid), there’s a donut variety for you, so roll up your sleeves and make some today and treat yourself!
3 cups all-purpose flour, divided use
1 cup sugar
3/4 cup buttermilk
2 whole eggs
2 tbsp shortening
2 tsp double-acting baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp ground nutmeg
1 cup oil or amount needed to achieve correct depth
Confectioner’s sugar or Nutmeg Sugar* (for dusting)
Into large bowl, measure 1 1/2 cups flour and remaining ingredients except salad oil and confectioners’ sugar; with
mixer at low speed, beat just until smooth, constantly scraping bowl. At medium speed, beat 1 minute, constantly
scraping bowl. Stir in remaining flour to make soft dough. Refrigerate at least 1 hour to make it easier to handle.
On well-floured surface with floured rolling pin, roll dough 1/2-inch thick. With floured doughnut cutter, cut out
doughnuts. Reroll and cut trimmings until all the dough is used.
In deep-fat fryer, heat 3 or 4-inches vegetable oil to 370 degrees F. Fry 4 or 5 rings at a time. Turn with a pancake
turner as they rise to surface then turn often until golden brown.
Lift them from fat with slotted spoon and drain on paper towels. Serve as is or sprinkle with confectioners’ sugar or
shake in Nutmeg Sugar while still warm.
*NUTMEG SUGAR:
Combine 1 cup sugar with 1 tsp ground nutmeg (or to taste)
VARIATIONS:
DOUGHNUT “HOLES”:
Use centers cut from doughnuts; or, using small biscuit cutter, cut all dough into small circles. Fry as directed.
Toss in sugar or shake in Nutmeg Sugar (above).
CHOCOLATE DOUGHNUTS:
In double boiler over hot, not boiling, water, melt 1 1/2 squares unsweetened chocolate. Prepare dough but use 1
1/4 cups sugar and omit nutmeg; add melted chocolate and 1 teaspoon vanilla extract with milk. Roll, cut and fry;
cool. Serve doughnuts as is or, if you like, sprinkle doughnuts with confectioners’ sugar.
NUTTED DOUGHNUTS:
Prepare dough but add 1/2 cup chopped California walnuts with remaining flour.
WHOLE-WHEAT DOUGHNUTS WITH HONEY GLAZE:
Substitute 1 1/2 cups whole-wheat flour for 1 1/2 cups of the all-purpose flour, stirring it in after beating dough 1
minute. Roll dough about 3/8-inch thick. Fry.
Make glaze: In small bowl with fork, stir 1/2 cup honey with 2/3 cup
confectioners’ sugar thoroughly until glaze is smoothly blended. Spread over warm Whole-Wheat Doughnuts.
Makes 24 doughnuts
Source: Albertson’s Supermarkets