Preparation:
Sift flour, baking powder, mace and salt onto wax paper. Beat sugar, eggs
and shortening at medium speed in a large bowl with electric mixer until
fluffy; blend in milk and vanilla.
Remove bowl from mixer and stir in flour mixture until well-blended. Wrap
dough in plastic wrap or wax paper; chill at least 2 hours.
Place dough on a lightly floured surface; roll to a 1/2-inch thickness. Cut
out with a lightly floured doughnut cutter. Fill a large heavy saucepan or
electric skillet 2/3 full with vegetable oil. Heat to 370° on a deep-fat
frying thermometer.
Drop doughnuts, 2 or 3 at a time, into hot oil. Fry, turning once, 3
minutes, or until golden. Drain on paper toweling; cool. Sprinkle with 10X
sugar or shake in a plastic bag with I cup granulated sugar mixed with 1
teaspoon ground cinnamon.
For the tenderest doughnuts, dough should be well chilled. To speed
chilling: Press dough onto plastic wrap to a 1-inch thickness. Wrap and
place in freezer. Chilled dough can then be rolled with less handling.
MAKES about 16 doughnuts |
