Prep 15 mins
Cook 6 mins
Named for a lovely little town in Mississippi, these spicy-sweet gems come from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
- 2 cups brown sugar
- 2 eggs, beaten light
- 4 tablespoons butter, melted
- 1 cup milk
- 4 cups flour
- 3 teaspoons baking powder
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon salt
- oil (for frying) or fat (for frying)
- Preheat oil or fat to 360F in your fryer or a large saucepan.
- Mix in order given, sifting dry ingredients together and using only enough flour to make a dough soft enough to handle (too much mixing will make the dough tough).
- Roll dough a little at a time on a lightly floured board to 1/4" thickness and cut into rings with a floured doughnut cutter.
- Fry in hot oil or fat for 2 or 3 minutes or until golden brown, turning when they rise to the top and several times during cooking.
- Drain well on paper towels.
- Dust with confectioner's or cinnamon sugar, if desired.