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Molasses Doughnuts

Yield: 16 servings

Ingredients and directions for this recipe

3 tb Shortening
3 Eggs
1/2 c Molasses
1/2 c Water
1/2 ts Salt
2 ts Baking powder
4 tb Buttermilk, dried
1 ts Ginger
2 ts Cinnamon
3 3/4 c Flour
1 1/2 ts Yeast
1/2 c Granulated sugar or powdered
Sugar

All ingredients must be at room temperature. Place the first 11
ingredients in the machine. Program for knead and first rise and
press start. The dough will be just a little sticky; a tiny amount
will stick to your finger. It does hold some shape while kneading.
Flour your work surface and rolling pin. When the cycle is complete,
turn the dough out onto the floured surface and let it sit for 10
minutes. Roll the dough to 1/3" thick. Use enough flour to keep the
dough from sticking. Cut doughnuts with cutter. Place the doughnuts
on a greased baking sheet and cover with a clean towel. Let rise for
1 hour, or until doubled in bulk. Heat 1 1/2 to 2" of oil in
saucepan or deep fryer. Use a thermometer to help keep the
temperature constant. Fry 2 to 3 doughnuts at a time. Fry them for
2 to 3 minutes, turning frequently and spooning the hot oil over
them. Remove with slotted spoon and drain on paper towels. Check
the first few for doneness. Shake the warm doughnuts, 3 or 4 at a
time, in a sturdy paper bag with sugar in it.

See also:
Previous recipe Molasses Devil's Food Cake
Next recipe Molasses Doughnuts Abm

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