Ole Fashioned Doughnuts


Adapted from Laura Secord Canadian Cook Book

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Makes 6 dozens


Place in large bowl and beat:

½ c. melted butter

2 c. sugar

Blend in:

4 eggs

2 tsp vanilla

Sift or blend together:

9 c. all-purpose flour

4 tsp. baking powder

2 tsp. baking soda

2 tsp. salt

2 tsp. *nutmeg

1 tsp. cinnamon

Stir dry ingredients into sugar mixture alternately with:

3 c. buttermilk or whey (Or sour milk, but that is simply not as good)

Chill dough for a few hours or a full day.

*Heat your oil of choice to 365° F.

Divide dough in 8 equal parts. Roll out each portion 1/3-inch-thick on a lightly floured surface, add as much flour you need to keep the dough from sticking. Cut with a floured doughnut cutter and set the uncooked doughnuts aside, let them rest 5 minutes before cooking.

Re-use the dough from the cut outs with fresh dough as to keep a nice consistency to the dough throughout the cutting process.

Carefully place the uncooked doughnuts in hot oil and be careful not to crowd, cook no more than 2 minutes on each side. You want them golden brown, not dark brown, though, those will get eaten also, so no stress!

Having an assistant works really well at this point, one rolls and cuts, the other cooks and sugars.

Remove doughnuts from pan or fryer and set on paper towels.

While the doughnuts are still warm, dunk in a mixture of:

2 c. white sugar

1 tsp. nutmeg

1 tsp. cinnamon

Set aside and hide from family till you want them served.