Cake Doughnuts

These doughnuts use lemon extract . Was from a hand written book from 1930s from Neleigh Ne. They have a short chill time in refrigerator.

• Ready In: 1 hr 10 mins
• Yields: 3 dozen

Ingredients

• 3  egg yolks
• 1  cup sugar
• 2  tablespoons shortening, melted
• 4  cups flour, approximately, divided
• 3  teaspoons baking powder
• 1  teaspoon salt
• 1⁄2 teaspoon nutmeg
• 1  cup milk
• 1⁄2 teaspoon  lemon extract

Directions

1. Beat egg yolks well.
2. Add sugar and, when foamy, add melted shorteneing.
3. Sift 1 cup of the flour, baking powder, salt, and nutmeg together.
4. Stir into egg mixture.
5. Add lemon extract to milk.
6. Alternately with milk mixture, add enough flour to make soft dough which can be handled.
7. Roll out to 3/4 inch thick on lightly floured board.
8. Chill a few minutes.
9. Fry in deep fat 360-370 degrees Fahrenheit until brown. Do not let fat smoke.
10. Flip and brown on other side.
11. Drain on paper towels.
12. Roll in sugar.