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Long Island Crullers
3 c all-purpose flour 1 c cake flour 1 tbsp baking powder 1 1/2 tsp ground nutmeg 1 1/2 tsp salt 2 lg eggs plus one extra yolk 1 c granulated sugar 1 tbsp vanilla extract 1/4 c butter, melted 1 c buttermilk Vegetable shortening for frying Powdered sugar
Whisk together the flours, baking powder, nutmeg and salt. Beat together the eggs, egg yolk, and sugar. Add the vanilla, melted butter and milk. Mix the wet ingredients into the dry and chill the dough in the refrigerator for 20 to 30 min to firm up and make handling easier. Roll dough then cut it using a doughnut cutter. Meanwhile, heat shortening to about 365*F (185*C), not any hotter. Fry a few doughnuts at a time for about 2 min on each side. Remove with a slotted spoon or spatula and place on paper towels to drain. Continue until all the dough has been fried. When cooled slightly, sprinkle with powdered sugar if desired. Makes 1 1/2 doz doughnuts.
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Rainer Maria Rilke