Donuts

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Title: Old fashioned Donuts

1 cup sugar
1 cup sweet milk
1 egg
1 tsp salt
2 Tbsp melted oleo
1 tsp baking soda
2 tsp cream of tartar
1/4 tsp nutmeg
1/4 tsp ginger’
1 tsp cinnamon
3 1/2 - 4 cups flour

Mix all the ingredients together. Roll and cut out donuts and fry in deep fat. Yield: about 2 dozen.

So that is the original recipe… and here are my comments… are you all old enough to know that oleo is margarine? I use butter. Sweet milk is “regular” milk - as opposed to sour milk, which is also used in old recipes. I try to keep my fat at about 365 F. You want to roll the dough to about 1/2 inch thick - my biggest problem is that I make more pies than donuts, so tend to roll them too thin. I put donuts and donut holes in the oil at the same time - they sink first, then they will float in just a little bit. The holes usually roll themselves over then they are done on the first side - and then I use a slotted spoon to flip the big ones. When I take them out, I drain them either on paper towel or a paper bag to absorb the grease. They are really good rolled in either sugar, cinnamon and sugar or maple sugar. The donuts are what some donut shops refer to as “Old Fashioned” donuts - they are not the raised donuts. Some people put a glaze on this type of donut, although I don’t like that so much.

Warning…they are really HOT when they come out of the 365 degree oil (duh) - so no matter how eager you are to eat them, give them a few seconds to cool enough so that you don’t get burned!

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