DOUGHNUT FOLK

• 1/4 cup butter
• 1 cup granulated sugar
• 2 eggs
• 1 tsp. vanilla
• 3-3/4 cups all-purpose flour
• 1 tbs.. cream of tartar
• 1-1/2 tsp. baking soda
• 1 tsp. each nutmeg and salt
• 1/4 tsp. ground ginger
• 1 cup buttermilk
• 8 cups vegetable oil
• > Icing sugar (optional)
• 24 whole cloves.

In bowl, beat butter with sugar until fluffy, beat in eggs, 1 at a time, then vanilla, In separate bowl, combine flour. cream of tartar, baking soda, nutmeg, salt and ginger; beat into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Cover and refrigerate for at least 12 hours or for up to 24 hours.

Turn out half of the dough onto floured surface, keeping remaining refrigerated. Roll out to scant 1/4 inch thickness. Using floured 5 inch gingerbread figure cookie cutter cut out 6 shapes. Refrigerate scraps.

In large wide saucepan, heat oil over medium heat to 375o F Gently slide 4 doughnuts into oil; deep fry, turning once when sides are golden. for 1 - 2 minutes or until golden brown. Transfer to paper towel-lined plate. Repeat with remaining doughnuts.

Repeat with remaining dough. Using scraps, form 1 inch long logs. deep-fry as above. Sprinkle figures and logs with icing sugar (if using) Poke cloves in figures for eyes.

Makes 12 doughnut folk. per doughnut about 343 cal. 14 g total fat 4 g. sat. fat.

Tip: Keep surface and hands floured as you work. A soft dough provides the best texture.