A whiff of nutmeg graces these sweet-tart doughnuts made from sweet sourdough starter. Fry and roll in powdered sugar for a classic treat.
INGREDIENTS (for 1 servings):
- 8 cups vegetable oil (for frying)
- 3 tablespoons shortening
- 1/2 cup white sugar
- 2 eggs, beaten
- 1 cup Herman Sourdough Starter
- 1/2 cup milk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 tablespoons confectioners' sugar
In a large mixing bowl, cream together shortening and sugar. Beat in the eggs, Herman starter and milk. In a separate bowl, mix together flour, baking soda, salt and nutmeg. Stir flour mixture into the starter mixture until well blended.
Turn dough out onto a well floured surface and roll out or flatten to 1/2 inch thickness. Cut out doughnuts with a doughnut cutter. Cover the donuts and let them rise for 1 hour.
Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
Carefully slide doughnuts into hot oil. Fry until golden brown on both sides. Drain on paper towels, sprinkle with confectioners' sugar and serve hot.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.