Mom's Maple Syrup Doughnuts
- 4 tablespoons butter, melted and cooled
1 cup Wood’s Vermont Maple Sugar
- 2 large eggs, lightly beaten
- 1 1/2 cups milk
- 1 teaspoon nutmeg
3 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- Crisco (Approximately 3 lbs.)
Combined, eggs, butter, and milk. Beat with a mixer Wood's Maple Sugar for 2 minutes.
In a separate bowl combine our, salt, baking powder, and nutmeg.
Gradually add dry ingredients to the batter.
Flour a smooth surface and turn the dough onto it, rolling it to a ½ inch thickness.
Cut doughnuts out, using a doughnut cutter, repeating the step above until the dough is gone.
Heat Crisco in a large stockpot or Dutch oven over medium-high heat until a deep-fry thermometer registers between 340° and 350° F.
Deep fry the doughnuts in shortening until they're golden brown (about 1-2 minutes per side) working in batches and set them on a paper towel-covered plate.
May need to adjust the amount of flour. I have substituted maple sugar with maple syrup. If you do this you will have to adjust the flour.
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