Doughnut Recipes

Grandma's Doughnut Recipes Make The Best Doughnuts You've Ever Tasted

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Instructions For Cooking Doughnuts

To cook these properly the fat should be of the right heat. When hot enough it will cease to bubble and be perfectly still; try with a bit of the batter, and if the heat is right the dough will rise in a few seconds to the top and occasion a bubbling in the fat, the cake will swell, and the under side quickly become brown. Clarified drippings of roast meat are more wholesome to fry them in than lard.

If the dough is cut about half an inch thick, five to eight minutes will be time enough to cook, but it is better to break one open as a test. When done, drain well in a skimmer, and place in a colander. The use of eggs prevents the dough from absorbing the fat. Doughnuts should be watched closely while frying, and the fire must be regulated very carefully.

Albert's Favorite Doughnuts

The old cookbook gives absolutely no indication who "Albert" is; he might be Mrs. Ziegler's husband. But, since these are his favorite doughnuts, we can assume they must be good!

One pint sour milk, one cup sugar, two eggs, one teaspoon soda, half cup lard, nutmeg to flavor; mix [with flour] to a moderately stiff dough, roll to half inch in thickness, cut in rings or twists, drop into boiling lard, and fry to a light brown. --Mrs. A. F. Ziegler

Cruller Recipe

Two coffee-cups sugar, one of sweet milk, three eggs, a heaping tablespoon butter, three teaspoons baking powder mixed with six cups flour, half a nutmeg, and a level teaspoon cinnamon. Beat eggs, sugar and butter together, add milk, spice and flour; put another cup flour on molding-board, turn the dough out on it, and knead until stiff enough to roll out to a quarter inch thick; cut in squares, make three or four long incisions in each square, lift by taking alternate strips between the finger and thumb, drop into hot lard, and cook like doughnuts. --Miss R. J. S.

Cruller Recipe

Six eggs, one coffee-cup sugar, six tablespoons melted butter, four of sweet milk, one teaspoon soda in milk, two teaspoons cream of tartar in the flour, one teaspoon ginger, half a small nutmeg (or any other seasoning), flour to roll out; fry in hot lard. --Miss M. B. Fullington

Doughnuts, as Made by "Peggy Shortcake"

Sugar, 1 cup; 1 egg; sour milk, 1 cup; soda, 1/2 teaspoonful; flour to mix as for biscuit. Directions: Peggy says: "Roll pretty thin; have your lard boiling hot, and fry a nice brown. No dyspepsia about these; try 'em, if you want such as grow 'way down East.'"

Nutmeg Doughnuts

Sugar, 1 cup; butter, 1/2 cup; 4 eggs; flour, 3-1/2 cups; milk, 1 cup; cream of tartar, 2 teaspoonfuls; soda, 1 teaspoonful; salt, 1 teaspoonful; nutmeg, to taste. Directions: Beat sugar and eggs together, with the cream of tartar and butter in the flour; dissolve the soda in the milk, then add it to the eggs and sugar, then the flour; roll out thin, cut and fry in hot lard.

German Doughnuts

One pound and a quarter of flour, three-quarters of sugar, two ounces butter, half a teacup of cream, half a teaspoonful of soda, with the same quantity of cream of tartar; then add three eggs well beaten.

Quick Doughnuts

One teaspoonful of soda, two cups of sugar, three spoonfuls cream of tartar, one pint of milk, and flour enough to roll them out in. Fry in hot lard, as also the proceeding.

One cup sugar, two eggs, one pint equal parts sour cream and buttermilk, one teaspoon soda, cinnamon and nutmeg to taste, flour sufficient for a soft dough. If sour cream is not at hand, use sufficient shortening to make it equal. --Mrs. P. O. Sharpless

Take the same mixture as for plain doughnuts, roll it out rather thinly and stamp into rounds, put a little raspberry jam on half the rounds, brush the edges with water and cover with the remainder, press them firmly together and fry in hot fat five minutes. Sprinkle with sugar.