Cake doughnuts

Some easy doughnuts for Hanukkah or whenever — not as time consuming as the raised-yeast kind.

Cake doughnuts

 

4 cups all-purpose flour, approximately

1 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

1 teaspoon grated lemon peel

1 cup sugar 

2 tablespoons vegetable shortening

2 large eggs

1 teaspoon vanilla extract 

1 cup milk 

vegetable oil for deep fat frying

cinnamon sugar, confectioner’s sugar, etc., optional

 

Sift 4 cups of the flour together with the cinnamon and nutmeg. Stir in the lemon peel and set aside. Beat the sugar and shortening together using an electric mixer set at medium speed. Add the eggs and vanilla extract and beat until well blended. Set aside. Add the egg mixture to the flour mixture, alternating with the milk, beating after each addition until a soft smooth dough has formed. Use more flour if the mixture seems too sticky. Roll the dough to a 1/2-inch thickness on a floured surface. Cut out doughnut shapes with a doughnut cutter. Place the cutouts on a cake rack for 20-30 minutes to air dry. Heat 2-1/2-inches of vegetable oil in a deep saute pan over medium-high heat to about 365 degrees (a crumb will sizzle gently). Immerse 2-3 doughnuts at a time and cook them for about 2-3 minutes, turning them occasionally, or until golden brown. Drain on paper towels. Sprinkle with cinnamon sugar or confectioner’s sugar. Makes about 2-1/2 dozen