Herman Doughnuts

These doughnuts are made with the Herman Starter. They’re tender and tangy.

Step: 1

In a large mixing bowl, cream together shortening and sugar. Beat in the eggs, Herman starter and milk. In a separate bowl, mix together flour, baking soda, salt and nutmeg. Stir flour mixture into the starter mixture until well blended.

Step: 2

Turn dough out onto a well floured surface and roll out or flatten to 1/2 inch thickness. Cut out doughnuts with a doughnut cutter. Cover the donuts and let them rise for 1 hour.

Step: 3

Heat oil in a deep-fryer to 375 degrees F (190 degrees C).

Step: 4

Carefully slide doughnuts into hot oil. Fry until golden brown on both sides. Drain on paper towels, sprinkle with confectioners' sugar and serve hot.

Per Serving: 289 calories; protein 3.5g; carbohydrates 26.1g; fat 19.1g; cholesterol 31.8mg; sodium 218mg.

The best flavour of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as white bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.