Ingredients: |
Ingredients: 3½ cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. nutmeg
1 tsp. salt
2 eggs
1 cup buttermilk, (Can make buttermilk by placing 1 TBSP of white vinegar into a measuring cup. Pour regular milk into cup to the 1 cup line)
1 cup sugar
8 tsp. melted butter, (¼ pound)
½ tsp. vanilla extract
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Directions: |
Directions:Sift flour with baking powder, baking soda, nutmeg and salt. Set aside. Beat eggs; add buttermilk, sugar, melted butter. and vanilla extract. Add dry ingredients to egg mixture. Add enough more flour to make dough just firm enough to handle but keep dough as soft as possible. Chill.
Put a third of the dough on floured board, knead slightly, pat and roll out to 1/2" thick. Shape with doughnut cutter. Add the trimmings, (remainder of the dough not cut), to half the rest of the batter and roll out again. Shape as before and repeat. Cut out all doughnuts, put on floured wax paper and let stand 5 or 10 minutes before frying.
Heat fat/oil to 370º. Adjust heat as you work so that temperature will remain even. Doughnuts will absorb fat if fat is too cool, and will brown before sufficiently risen if fat is too hot. Lower doughnuts gently into fat and fry 3 or 4 at a time. When brown on one side, turn and brown on the other side. Lift from fat with a slotted spatula, fork or skewer, (don't pierce them) and drain on paper towels. |
Personal
Notes: |
Personal
Notes: Grampa didn't put sugar on these, but we did! He served them with his famous jams and jellies. However, to make them into sugared doughnuts, you can roll them into powdered sugar, or put granulated sugar in a bag and gently shake to coat.
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This recipe for Grampa's Original Doughnut Recipe is from