Picayune Doughnuts

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

• Ready In: 21 mins
• Serves: 30

Ingredients

• 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)

Directions

1. Preheat oil or fat to 360F in your fryer or a large saucepan.
2. 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).
3. 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.
4. 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.
5. Drain well on paper towels.
6. Dust with confectioner's or cinnamon sugar, if desired.