depends how thick you roll dough out 20 - 30 donuts (spooners 120 )
Colleen's StoryThis is an old and simple recipe to make donuts, donut holes and "spooners". This dough can be rolled out or pinched out with a spoon to desired size.
The ones in the photo were made yesterday morning (5-7-2011). They were gently tossed in a large bowl with powdered sugar to coat them.
They are odd shaped because they weren't rolled out.. but were spooned out and placed in the hot oil.
These are very good... my grandchildren love them!
My Grandpa Salzer from New Orleans use to make these for us kids... it was his mother's recipe.
margarine (melted and cooled)
zest of 1/2 of a lemon
3 1/2 c
all purpose flour
1Mix together all ingredients in order given, mixing well after each addition.
2Roll dough out on floured surface about 1/3 to 1/2 inch thick. Cut our with donut cutter that has been floured. Remove excess dough to re-roll out and cut. Let the donuts rest about 15 -20 minutes before cooking.
3Heat oil to 375 degrees.
Use a spatula to transfer resting donuts to the hot oil. Do not crowd the donuts as you want them to stay in shape, cook properly and turn over easily. When the donuts float to the surface of the oil, turn them over and cook about 2-3 minutes or until a beautiful golden brown.
Using a slotted spoon, transfer to paper towel lined plate. Repeat until done.
Cook the donut holes the same way...
4*** Dust with powdered sugar, cinnamon sugar, frosting and sprinkles... Fun project with the kids.
5*** If you are in a hurry, don't roll the dough out, just use a teaspoon to spoon out a bit of dough and place in hot oil.... Good either way!