Breakfast

Chocolate Doughnuts

  • 3 tablespoons Butter or margarine,room t
  • 2/3 cup Sugar
  • 1 large Eggs
  • 2/3 cup Milk
  • 1/2 cup Cocoa powder
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Salt
  • 2 1/2 cups Flour, all-purpose
  • ~ Oil for deep frying
  • ~ Confectioner's sugar

    • In a medium bowl, beat the butter and sugar until fluffy. Beat in the egg and milk. Stir in the cocoa powder, baking powder, nutmeg, and salt. Gently stir in the flour, 1/2 cup at a time, until the dough holds together.

    In a deep-fryer, preheat 3 to 4 inches of oil to 370 to 375°. Turn the dough out onto a floured surface, and with floured hands pat it out to a thickness of 1/2 inch. Using a doughnut cutter, cut out as many doughnuts as possible, reworking the scrapsas you go.

    Slip the doughnuts into the preheated oil, three or four at a time(depending on the size of your deep-fryer). Cool until lightly browned on one side (2 to 3 minutes). Gently turn and brown the other side. Using a slotted spoon, lift the doughnuts from the hot oil and drain on a double thickness of paper towels or on a wire rack for 1 to 2 minutes. Continue until all the doughnuts are cooked. Sprinkle the doughnuts with powdered sugar. Serve warm or cooled. Yield: 12 to 14 doughnuts.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!