American Style Ring Doughnuts
12 oz. (3 cups) self-raising flour
1 level teaspoon salt
1 level teaspoon cinnamon
4 oz. (1/2 cup) butter, margarine or cooking fat (shortening)
2 oz. (1/4 cup) castor (granulated) sugar 1 standard egg, beaten
1/4 pint (5/8 cup) cold milk + 2 tablespoons (2 ½ T)
Deep fat or oil for frying
Extra castor (granulated) sugar for tossing
Sift the flour, salt and cinnamon into bowl. Cut the fat into the dry ingredients with a pastry cutter or round-topped knife then rub in with fingertips. Add the sugar and toss ingredients lightly together. Using knife, mix to a soft but not sticky dough with the beaten egg and milk. Turn out on to a lightly floured board and knead quickly until smooth. Roll out to ½ in. thick and cut into rounds with a 2 in. plain biscuit cutter. Remove the centres with a 1 in. cutter then re-roll trimmings and cut into more rings.
Fry, a few at a time, in hot fat or oil for about 3-4 minutes, turning once. Remove from pan, drain on soft kitchen (absorbent) paper and toss
in sugar.
Makes about 20.
