Cooking for Daily Living
Bread
Cake Doughnuts With Whey

To be dropped from a doughnut maker

2 eggs, beaten
3/4 c. sugar
1 (scant) Tbsp. melted shortening or oil
1 c. cool water
1 Tbsp. powdered whey
1 tsp. vinegar
2 1/2c. flour
2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. nutmeg
1 (scant) tsp. vanilla
1/4 tsp. ginger
1 tsp. salt

May substitute low fat or skim milk and use 2 tsp. vinegar. Oil is best for frying doughnuts, as it does not burn easily and can be more readily used for other cooking.

Have oil heating. When it gives a hint of smoking, test for temperature by dropping in a 1/2 teaspoon of dough. Cake doughnuts will sink and should rise to the top before beginning to brown. If oil is too hot dough will cook before it can rise. If too cool, they will absorb too much grease.

Should be well risen (puffed) and ready to turn when light to medium brown on bottom. Cook slightly longer on second side. Lift from grease with long handled fork and drain on paper towels or brown paper bags. When almost cool, shake one at time In a paper bag containing sugar and cinnamon, mix if desired.