These old-fashioned doughnuts make a special brunch treat.
Makes about 18 (3-inch) doughnuts.
Ingredients:
- 2 c all purpose flour
- 1/2 Tbsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp nutmeg
- 1 large egg
- 1/2 c granulated sugar
- 2 Tbsp melted vegetable shortening
- 1/2 c mashed potatoes
- 1/4 c buttermilk
- grated lemon rind (from 1 lemon)
- 2 c (or more) high temperature cooking oil
- 1 c powdered sugar
- 1 tsp cinnamon
Directions:
- In large bowl, sift together flour, baking powder, baking soda, salt and nutmeg. Set aside.
- In medium bowl, beat the egg with sugar and melted shortening. Stir in mashed potatoes, buttermilk and lemon peel.
- Gradually add this wet mixture to flour mixture until dough ball forms.
- Heat cooking oil in heavy pot or fryer to 350 degrees F.
- Turn dough ball out on floured board. Flour top. Roll to 1/3″ thick.
- Cut rolled dough with 3-inch doughnut cutter. Gather scraps (including doughnut holes) into ball. Roll again, cutting more doughnuts until dough is fully used.
- Drop a few cut doughnuts at a time into the hot oil.
- Fry until well-browned, turn, and fry other side until browned (about 4 minutes total). Use slotted spoon to remove doughnuts to wire rack over a baking sheet.
- Repeat with remaining doughnuts. Cool at least 15 minutes.
- In a small bowl, mix powdered sugar with cinnamon. Dip and twist each doughnut in the mixture until tops are sugared. Cool completely and serve.