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Submitted by: Don (Webmaster)

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I know of no donut recipe that uses boiling water to make donuts rather than the usual oil or lard for frying. You might be thinking of an old fashioned recipe that called for dipping the donuts quickly into boiling water after they've been fried in oil or lard. This procedure would likely remove any surface fat from the donuts and make them less greasy. I believe this dipping in boiling water method was first introduced in "A New Book of Cookery" by Fannie Merritt Farmer, published by Little, Brown And Company, Boston, 1912. Here's Fanny Farmer's donut recipe taken from her cookbook: <b>Cheap Doughnuts (Without Shortening)</b> 4 cups flour 1 cup sugar 2 teaspoons cream of tartar 1 teaspoon soda 1 teaspoon salt 1/2 nutmeg, grated 2 eggs Milk Mix and sift dry ingredients, add eggs, well beaten, and milk, the amount required being about three-fourths cup, sometimes more but never as much as a cup. Toss on a slightly floured board, pat, roll, shape, and fry. Remove from fat, using a two-tined fork, and pass quickly through water kept at the boiling point. The fork must be wiped each time before putting into fat.

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