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Nova Scotia Sour Cream Doughnuts

Source: Gut Feelings with Bones

2 eggs
3/4 cup sugar
3/4 cup sour cream
1/4 cup sour milk
1/2 tsp. vanilla
3 cups all purpose flour
1 tsp. cream of tartar
1 tsp. baking soda
1 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. ginger

Beat the eggs and add the sugar.

Sift together the flour, cream of tartar, soda, salt and spices and add alternately with the sour cream, sour milk and vanilla.

Leave batter in the refrigerator for 2 hours, covered.

Roll out on lightly floured board to 3/8-inch thickness and fry in hot fat (375 F) for about 2 1/2 minutes or until nicely browned.

These doughnuts may be dropped from a spoon as soon as blended. For dropped doughnuts, lower the temperature of fat to 325-345 F (too hot a fat will not cook the inside), and cook for 3-4 minutes.