Anna, Or anyone else who wants to know, here's the recipe and some notes.
I usually use a combination of Crisco and Canola oil. But the real secret is control the temperature of the oil. Too cool and you get soggy oil soaked doughnuts. Too hot and you get uncooked centers. Somewhere between 350 and 375 degrees is best. If you have a candy thermometer you can control the heat and get the best results. (or if you have an electric fryer that has temp controls even better.) It took me several attempts to get them so that they weren't heavy. Also letting the cut doughnuts rest a while before frying them allows the outer edges of the doughnut to dry a bit, and they don't soak up as much fat.
I use the sweet milk doughnut recipe from the "Joy Of Cooking" book, but I use buttermilk instead of sweet milk. I have other recipes I use too, but that's the one I like best.
Here's the recipe. I'll type what the book says in small letters, and what I do in all caps.
I SIFT ALL DRY INGREDIENTS IN A BOWL FIRST AND THEN START WITH DIRECTIONS BELOW.
Sweet Milk Doughnuts
IN MY KITCHEN AID MIXER AT A HIGH SPEED, WITH THE WIRE WHISK
Beat 2 eggs
UNTIL NICE AND FROTHY ABOUT 2 MINUTES
Add slowly, beating constantly
1 Cup sugar
BEAT THIS UNTIL IT COMES TO THE SOFT PEAK STAGE, ABOUT 3 MINUTES THEN SWITCH FROM WIRE WHISK TO PADDLE.
AT LOWEST SPEED OF MIXER.
Stir in 1 Cup Milk I USE LOW FAT BUTTERMILK.
5 Tablespoons melted shortening LET THIS COOL SOME AND ADD IT SLOWLY.
Sift before measuring THIS IS WHAT I DO FIRST BEFORE STARTING ABOVE.
4 cups all purpose flour.
Resift with:
4 Teaspoons Baking Powder
1/2 Teaspoon Cinnamon or 1 teaspoon lemon zest. I USE THE ZEST OF A WHOLE LEMON.
(1/4 Teaspoon nutmeg) is another option.
Mix moist and dry ingredients. Fry in deep fat heated to 375 until brown.
I STIR THIS ON LOW SPEED JUST UNTIL INCORPORATED AND PLACE IT ON A LIGHTLY FLOUERED BOARD AND FORM IT INTO A BALL. I DON'T HANDLE IT MUCH, JUST ENOUGH TO MAKE A BALL. I COVER IT WITH A CLOTH AND LET IT REST FOR AT LEAST A HALF HOUR AT ROOM TEMPERATURE, OR YOU CAN PUT IN FRIDGE OVER NIGHT AND FRY THE NEXT DAY.
ROLL IT OUT TO A HALF INCH AND CUT YOUR DOUGHNUTS. PLACE THEM ON A LIGHTLY FLOURED CLOTH AND LET THEM REST FOR AT LEAST 10 T0 12 MINUTES BEFORE FRYING. PLACE THEM ON PAPER TOWEL AFTER TAKING THEM OUT OF THE FRIER.
(THIS ALSO HELPS TO KEEP THEM FROM OBSORBING TOO MUCH OIL)
I LIKE TO MAKE A GLAZE WITH POWDERED SUGAR AND LEMON JUICE, NOTHING ELSE. JUST ENOUGH LEMON JUICE TO MAKE A NICE GLAZE TO DIP THEM IN. ALSO GOOD WITH JUST SUGAR.
Good Luck!
