Here’s another great old recipe I found. This one is from 1921 and is for cake type doughnuts. These are a little heavier than your typical cake doughnut, but they have a delicious flavor, are great for dunking in your favorite cup of joe, and are so easy to make.Printer Friendly
- 3 tbsp shortening
- 2/3 cup sugar
- 1 beaten egg
- 2/3 cup milk
- 1 tsp nutmeg
- 3/4 tsp salt
- 3 cups flour
- 4 tsp baking powder
In a medium mixing bowl, cream shortening and sugar together.
Beat egg with a fork and add.
Add milk and whisk until lumps are gone.
Add nutmeg, salt and baking powder, and stir well.
Add flour and stir well.
You may have to knead it a little to get all the ingredients well combined. Then turn dough out on floured surface, form into a ball and flatten with your hands.
Using a rolling pin, roll out to about 1/2 inch thick.
Cut doughnuts out using a cutter.
After cutting, take dough remnants and form into a ball, then roll out and cut remaining doughnuts.
Heat oil in dutch oven to 375 degrees on a candy thermometer. Fry doughnuts until light brown on undersides. Turn carefully, and continue frying until other side is light brown. Adjust burner setting accordingly to maintain a 375 F temperature while frying.
Remove carefully from oil with a slotted spoon, and drain on paper towels. Then roll in a mixture of sugar and cinnamon( no exact measurements -just whatever you like).
These are good with hot tea or coffee.
And because this is not a lightweight fluffy doughnut, but a robust old-fashioned-go-toss-a-bale-of-hay and plow-the-north-40-before-noon doughnut, go ahead and dunk ’em. They can take it.
——->UP NEXT: Fire and Ice.
——–> AND LATER THIS WEEK: Turkeys in the snow – up close and personal.