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Chocolate Cinnamon Doughnuts II
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2 eggs, beaten
1-1/4 cups granulated sugar
1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick, melted
1 tsp. vanilla
4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
4 tsp. baking powder
1 tsp. cinnamon
3/4 tsp. salt
1/4 tsp. baking soda
3/4 cup buttermilk
CRISCO Shortening for deep frying
Cinnamon Glaze:
4 cups confectioners sugar
1 tsp. vanilla
1/2 tsp. cinnamon
Milk
For doughnuts, place eggs in large bowl. Beat at medium speed of electric mixer. Add granulated sugar gradually. Beat until thick and lemon colored. Stir in 1/4 cup melted Crisco and one teaspoon vanilla.
Combine flour, cocoa, baking powder, one teaspoon cinnamon, salt and baking soda. Stir into egg mixture alternately with buttermilk. Cover. Chill 2 hours. (Dough will be slightly sticky.)
Heat 2 or 3 inches shortening to 365ºF in deep fryer or deep saucepan.
Flour rolling surface and pin lightly. Roll one half dough at a time to 1/2 inch thickness. Keep remaining dough chilled. Cut with floured 2-1/2 inch doughnut cutter.
Fry, a few at a time, in shortening heated to 365ºF. Fry about 3 minutes or until golden brown. Turn once. Remove with slotted metal spoon. Drain on paper towels.
Dip warm doughnuts in CINNAMON GLAZE:
For cinnamon glaze, combine confectioners sugar, vanilla and cinnamon in a medium bowl. Add enough milk for desired consistency.
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