Prep 30 mins
Cook 0 mins
My husband can remember standing on a chair at the table to be tall enough to watch his Grandma make doughnuts. Unfortunately I can't find her recipe but this one is from a different German Grandma and sounds much easier than what he describes to me! From Good Ol Cotton Pickin Recipes, Burton Cotton Gin, Burton, TX
- 2 cups all-purpose flour, sifted
- 1⁄4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 1⁄4 cup vegetable oil
- 3⁄4 cup milk
- 1 egg
- 1 teaspoon vanilla
- oil (for frying)
- Mix flour, sugar, baking powder, salt and nutmeg until thoroughly blended.
- Add oil, milk and egg and mix well.
- Drop by spoon into hot oil.
- Fry until light brown on both sides turning once.
- Drain well on paper towels or brown paper bag.
- Turn in or sprinkle with plain, powdered or cinnamon sugar while hot.
These were amazing! They were soft on the inside and a lovely crispness on the outside. My first batch didn't turn out too well because I dropped too big a spoonful and they ended up being huge blobs which looked cooked on the outside but were raw on the inside. I didnt realise this until after I'd finished and poked them with a toothpick. Anyways I threw that batch away And made a new one using smaller spoonfuls and they turned out fantastic! Such a easy recipe, thank you so much!
I made these today as Chanukah starts this evening. They were wonderful! The yeast doughnut recipes are too complex and take too long but this was terribly quick and simple. I added extra fresh ground nutmeg and they WERE incredible! I finished making them about an hour ago...now they're GONE! Thanks for posting!
I am new to frying how much oil would I use for a presto fryer and what kind of oil