Prep 20 mins
Cook 15 mins
Nice and crispy doughnuts that are enjoyed by kids of all ages.
- 1⁄4 cup shortening
- 3⁄4 cup granulated sugar
- 2 large eggs, separated
- 1⁄2 teaspoon vanilla extract
- 3 1⁄2 cups all-purpose flour
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground mace
- 1⁄4 teaspoon ground nutmeg
- 1 1⁄4 cups whole milk, homogenized
- 2 cups cooking oil (for deep frying, (or more)
- 1⁄2 cup granulated sugar
- 1 1⁄2 teaspoons ground cinnamon
- In a mixing bowl using an electric mixer, cream shortening and sugar until fluffy.
- Separate eggs.
- In a small bowl, beat egg yolks well.
- Add beaten egg yolks to shortening/sugar mixture and mix to blend.
- Add vanilla extract and beat again.
- Into a separate bowl, sift flour, baking powder, salt, mace and nutmeg; set aside.
- Beat egg whites until peaks form.
- Add flour mixture and milk alternately to shortening/sugar mixture, beating after each addition, until well incorporated.
- Fold in beaten egg whites, but DO NOT BEAT.
- Add additional flour if required to make dough stiff enough to handle.
- On a lightly floured surface, roll out dough to 1/2 inch thickness.
- Cut dough with a doughnut cutter reserving the holes to be deep fried as well.
- Gather pieces of dough, form into a ball and then roll out to 1/2 inch thickness.
- Cut out doughnuts again until all dough is used up.
- Preheat oil in a deep-fryer to 375°F.
- Drop in 3 or 4 doughnuts and deep fry for 1 to 1 1/2 minutes, turn over and fry for another 1 minute or until golden brown.
- Remove with wire spoon or slotted spoon onto paper toweling to drain and cool slightly.
- In a plastic bag, mix together sugar and cinnamon.
- Drop doughnuts into bag while still warm and shake to coat well.
- You may also use a medium size deep frying pan deep fry the doughnuts.
- Make sure the oil comes about half way up the doughnut.
Uncle Bill, I was so happy to have found a recipe for cruller doughnuts! they are one of my all-time favorites. I followed the recipe exactly as stated only I used half and half cream in place of milk, and used Crisco for the shortening. I didn't have a doughnut cutter, so I used a large biscuit cutter to cut out the doughnut and a small cutter for the middle. The end result produced a wonderful light airy texture doughnut, almost the same as store-bought, but not quite, but just as delicious anyway!. this recipe takes a bit of time to prepare, but is well-worth the effort, if you love crullers, then this is a must-try! Thanks Uncle Bill for sharing such a wonderful recipe, these are such a treat,when eaten warm! I will make them again!...Kitten:)