What could be more delicious than a warm homemade doughnut? I've been making these tasty treats for my children and grandchildren for many years. —Kay McEwen, Sussex, New Brunswick
Blue-Ribbon Doughnuts
Ingredients
- 3 large eggs
- 2 cups sugar
- 1 cup heavy whipping cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 6 to 7 cups all-purpose flour
- 4 teaspoons cream of tartar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- Oil for deep-fat frying
Directions
- In a large bowl, beat eggs for 5 minutes. Gradually add sugar; beat 1-2 minutes longer (mixture will be thick and light in color). Add cream, milk, vanilla, 2 cups flour, cream of tartar, baking soda, salt and nutmeg; beat until smooth. Add enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth, 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 2-3 hours.
- On a floured surface, roll dough to 1/2-in. thickness. Cut with a lightly floured 2-1/2-in. doughnut cutter.
- In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until browned, about 2 minutes on each side. Drain on paper towels.
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