2 cups milk
6 cups flour
3 tablespoons baking powder
1 teaspoon nutmeg
1 1/2 cups sugar
2 tablespoons oil
1 teaspoon vanilla
Inlarge bowl, sift flour mixture ingredients together. in seperate large bowl, combine the sugar mixture ingredients. mix well. Add flour mixture to sigar mixture, aternately with milk ( put in a little flour mixture then a little milk and keep repeating) If necessary, add additional flour in small increments with your fingers. you’ll know to add flour in the dough is sticky. (I roll the dough out on pastry board and add flour with my fingers if it feels gooey.)
Chill overnight in refrigerator. The key to sucess withthis recipe is to chill the dough that long. ( I also cill in a tupperware bowl container that has been sprayed with pure canola oil and lightly floured. Roll out dough ( i usually cut it into quarters) cut dough with doughnut cutter. Deep fry at 370 degrees
until brown turning just once. (may use a electric fry pan) Drain well. Sugar if desired. Makes about 60 doughnuts and 60 holes.
Add 6 tablespoons of cocoa to basic recipe
Leave out nutmeg, reduce milk to 1 1/2 cupss. Add 3/4 cups molasses to basic recipe.
Squash or pumpkin doughnuts:
Add 1 can of 1 pie squash or pumpkin, reduce milk to 1 1/4 cups to basic recipe.