In a large mixing bowl, beat eggs for 5 minutes. Gradually add sugar; beat 1-2 minutes longer (mixture will be thick and light in color). Add the whipping cream, milk, vanilla, 2 cups of flour, cream of tartar, baking soda, salt and nutmeg; beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto floured surface; knead until smooth, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 2-3 hours. On a floured surface, roll dough to 1/2" thickness. Cut with a lightly floured 1/2" doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375*. Fry doughnuts, a few at a time, for 2 minutes on each side or until browned. Drain on paper towels.
Originally Submitted
12/9/2007
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