Traditional Christmast Donuts

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Traditional Christmast Donuts

Production: 60 – Serving
Preparation: 20 Minutes
Rest time: 4 Hours
Cooking: 2 Minutes

The Tremblay family Christmast Donuts, what a delight!

This recipe as been a favorite in the family for decades. It reminds me of the Christmases of my childhood when the whole family gathered around the table to celebrate. Mom’s donuts circulated in the plates, and my uncles were having a contest of who ate the most. The bar was high, because I remember seeing my youngest uncle goble up 15 on the same night.

This little dessert can easely be prepared in advance. Keep them frozen and on Christmast Eve just a few minutes to warm in the oven, dip them in icing sugar and eat them at will. But beware, as they are so delicious you must have the discipline to not eat them all before the Feast…

Note 1: To satisfy the tastes of my father, mother added 2 tsp. table in Geneva gin, which we replaced with mace in our recipe. If you do not have mace you can replace it with nutmeg (1/2 tbsp.).

Note 2: To cook the donuts we opted for the traditional method of in lard. But in oil will gives a very acceptable result.

Traditional Chrismast Donuts

Ingredients:
Eggs – [6]
Butter – [1/2 cup]  (125 ml.)
White Sugar – [2 cups]  (500 ml.)
Milk – [1 cup]  (250 ml.)
Flour (all purpose) – [6 cups]  (1,5 L.)
Baking Powder – [6 teaspoons]  (30 ml.)
Mace – [1 tablespoon]  (15 ml.)

Steps:
1- In a large bowl whip the egg’s white until stiff, put in another bowl and set aside.
2- In another large mixer bowl, cream the softened butter, add sugar, and egg yolks and 2 tablespoons of milk. Mix well and set aside.
3- In another large bowl, mix the dry ingredients (flour + baking powder + freshly ground mace).
4- Fold the egg whites into the mixture of butter, sugar and egg yolks.
5- Alternating with the milk, add the dry ingredients to the wet ingredients.
6- Refrigerate at least 4 hours before rolling the dough.
7- FOR COOKING
8- Heat the fat (lard or oil to taste) in a large saucepan to 340F (170 C).
9- Dip the donuts one by one into the pot and only turn them once during cooking (about 1 minute on each side).
10- When they are cooked, drain them on a sheet of paper towel.
11- Cool donuts a few minutes before preparing for freezing.
12- If you want to freeze them, lay them on a tray and insert a sheet of waxed paper between each layer.