Pa Dutch Doughnuts in Jo Ellen's Kitchen 3 22 21

butter

🥗Healthier: applesauce

💰Cheaper: margarine

Applesauce reduces fat while keeping moisture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds flavor with fewer calories.

Pre-measure 2 cups of white flour and set aside.

Measure 1/2 teaspoon of baking soda and 1/2 teaspoon of salt, and 1/4 teaspoon of nutmeg, and blend these dry ingredients together.

Pre-measure 1/3 cup of sugar and add 2 tablespoons of shortening (Crisco) to it.

Add 1/2 teaspoon of vanilla extract and 1 egg to the sugar and shortening mixture, and mix well using a fork until creamy.

Pour the creamy mixture into the center of the flour mixture and add 1/3 cup of milk, mixing until a dough-like consistency is formed.

Knead the dough a little with your hands and then roll it into a log shape, wrap it in saran wrap, and refrigerate for about 2 hours.

After refrigeration, unwrap the dough and break off a quarter of it to knead into a ball.

Place the dough between two pieces of wax paper and roll it out to about 1/4 inch thickness.

Use a small juice glass (about 2 inches across) to cut out circles from the rolled dough, dipping the glass in flour to prevent sticking.

Heat vegetable oil in a deep fryer or large pot until sizzling.

Fry the doughnuts in the hot oil, flipping them with a slotted spoon until they are lightly browned on both sides.

Remove the doughnuts from the oil and let them drain on paper towels.

Coat the doughnuts in powdered sugar or granulated sugar by dropping them into each and flipping them around to get coated.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens