Catholic Recipe: Doughnuts
The doughnut was originally a variation on the soul cake, in the shape of a never ending circle as a greater reminder of everlasting life and our passage to it.
DIRECTIONS
Beat the eggs, milk and shortening. Stir in sifted dry ingredients. Roll the dough on a well-floured board until one-fourth inch thick. Cut with doughnut cutter. Fry the doughnuts in deep fat at 370° until brown. Sprinkle with sugar and cinnamon while still warm.
Recipe Source: Cooking for Christ by Florence Berger, National Catholic Rural Life Conference, 4625 Beaver Avenue, Des Moines, IA 50310, 1949, 1999
