Cask & Barrel

Doughnuts

May
26

This recipe is transcribed from one of my Grandmother’s old cook books, given to her by her mother. I’ve written it down here as a way to preserve it, and also because I strongly believe that some dishes are best in their simplest form. When learning to cook anything new, I like to begin with the traditional method before experimenting with my own take on things. All ingredients and instructions are as written in the original text.


Flour, 4 1/2 cups
Baking powder, 4 1/2 teaspoons
Salt, 1 teaspoon
Nutmeg, 1/4 teaspoon
Cinnamon, 1/2 teaspoon
Shortening, 2 tablespoons
Sugar, 1 cup
Eggs, 2 or egg yolks, 4
Milk, 1 cup

Sift the flour; measure; add the baking powder, salt, nutmeg and cinnamon; sift again.

Cream shortening; add sugar gradually; continue beating until light and fluffy. Add eggs or egg yolks, one at a time, beating after each addition.

Add milk and flour mixture alternately, stirring until blended. Chill 1/2 hour.

Roll out on lightly floured board about 1/4 inch thick; cut with floured doughnut cutter and let stand uncovered for 20 to 30 minutes.

Drop into deep fat (365 to 375 F.) and fry 3 to 5 minutes or until golden brown, turning the doughnuts as they rise to the surface; drain on absorbent paper. Fry only a few doughnuts at a time.

Sprinkle with confectioners’ sugar if desired, or shake in a paper bag containing confectioners’ or powdered sugar. Makes about 3 1/2 dozen doughnuts.

 


Kirk, Dorothy, ed. Woman’s Home Companion Cook Book. New York: P. F. Collier & Son, 1953. Print.

Leave a Reply

Your email address will not be published. Required fields are marked *