MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Donuts
Categories: Pastries
Yield: 24 Donuts

3 Eggs; 1 whole egg, 2 egg
-whites
1/4 c Sugar (50 g)
1/4 ts Ground ginger
1/4 ts Ground cloves
1/8 ts Ground nutmeg; or grated
1 c Milk (250 g)
9 tb Butter (135 g); for the
-dough
8 tb Butter (113 g); for frying
2 c Flour (272 g); plus
-additional flour for
-rolling out dough
Powdered sugar; for serving
-(optional)

Separate the whites from the yolks of two eggs. You will use one
whole egg and two egg whites for the batter.

Whisk together the eggs, spices, and sugar. Set aside.

Melt butter and warm milk together in a saucepan or the microwave
until the mixture begins to bubble.

Measure out the flour in a large bowl. Pour the hot butter and milk
mixture and stir to combine. Then add the egg mixture and form into a
soft dough.

Put the dough on a floured surface and flatten with your hands and/or
a rolling pin to approximately 1/4" (1/2 cm) thickness. Cut the dough
into rounds or strips that will fit in your frying pan or skillet. (I
used a 1" (50 mm) pastry ring to cut small, circular donuts.)

Heat butter in a sturdy frying pan or skillet until sizzling. The
butter-level should be high enough that the thin donuts are almost
entirely submerged.

Fry the donuts in butter until golden brown and crispy. Flip the
doughnuts so that both sides brown. Depending on your stove and pan,
this should take approximately 1 minute for each side. Not all your
donuts will fit in the pan at the same time. Do not crowd them and
instead cook in approximately three batches.

Consume your donuts immediately. Sprinkle with powdered sugar before
serving if desired.

Recipe by Marissa Nicosia

Recipe FROM: <https://rarecooking.com/2021/09/01/how-to-make-donuts/>

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