Watkins Doughnuts With Sweet Milk Recipes

WATKINS DOUGHNUTS WITH SWEET MILK

Steps:

• Beat the sugar into the eggs stir in milk and melted butter.
• Add the sifted dry ingredients.
• This dough is soft but will be light. Take 1/3 dough onto floured board and roll out to 1/4 inch thickness. Cut with floured doughnut cutter. Fry in deep hot fat for 3 to 4 minutes. Drain on paper towel.

SWEET MILK DONUTS

Steps:

• Sift flour; measure, sift again with baking powder, salt and spices.
• Beat eggs; add vanilla and sugar. Beat well. Mix in softened butter.
• Add milk and sifted dry ingredients alternately. Mix into soft dough.
• Turn dough onto lightly floured board. Knead lightly for half a minute and roll out 1/3 inch thick. Cut with floured doughnut cutter. Remove trimmings.
• Lift each doughnut with a wide spatula and carefully ease into deep fryer pre-heated to 375 degrees. Put as many into oil as can be turned easily.
• Fry about or until completely brown on each side. Lift from fryer with a long fork. DO NOT PIERCE.
• Drain on absorbant paper.
• Serve plain, sugared or frosted.

BUTTERMILK DOUGHNUTS

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Whisk buttermilk, white sugar, and eggs together in a bowl. Mix flour, baking soda, baking powder, salt, nutmeg, and cinnamon together in another bowl. Stir buttermilk mixture into flour mixture until combined; add butter and knead until a soft dough forms.
• Turn out dough onto a lightly floured work surface and roll to 1/4-inch thick. Cut dough into doughnut shapes using a 2 1/2-inch doughnut cutter.
• Beat confectioners' sugar, margarine, and vanilla extract together in a bowl until smooth. Gradually add milk, stirring constantly, until desired glaze-consistency is reached.
• Working in batches, cook doughnuts in hot oil until golden brown, about 1 minute per side. Transfer cooked doughnuts to a paper-towel lined plate to drain. Dip hot doughnuts into glaze to coat.

SWEET MILK DOUGHNUTS

Steps:

• 1. In large bowl combine eggs & sugar, blend carefully.
• 2. In small bowl combine milk, shortening and vanilla.
• 3. In another bowl combine flour, salt, baking powder and spices.
• 4. Add alternately the milk mixture and flour mixture to the egg/sugar bowl. Chill mixture for 2 hours.
• 5. Turn onto lightly floured board and roll out to 1/4" thick sheet. Cut with floured cutter and deep fat fry (365 degrees) until brown. Drain on crumpled absorbent paper.

DONUTS (SWEET MILK) PRE-1940'S

Steps:

• Cream Fat, add sugar, add milk and well beaten eggs.
• Add 3 cups flour mixed and sifted with dry ingredients, then more flour to make dough just stiff enough to roll.
• With knife, toss about 1/3 of the dough on lightly floured board, knead slightly to make smooth.
• Roll thickness to about 1/2 inch.
• Use floured spatula freely to prevent dough from sticking to board.
• Cut with floured doghnut cutter.
• Fry in deep fat about 2 minutes, they should come quickly to the top.
• Brown on one side then brown on the other side. Turn but once.
• Drain over fat and then on absorbent paper.
• When partly cooled sprinkle with powdered sugar.