Prep 15 mins
Cook 1 hr 20 mins
My Grandma (Gigi) received monthly recipe cards from the Montana-Dakota Utilies Co during World War II. This was a recipe from the month of "April" Year unknown. The comment on the card states: Bake your doughnuts--and give your fat to the War Effort. Majority of time is the dough rising. **It takes a few minutes less when "proofed" in higher heat with fairly high humidity**
- 1 1⁄2 cups milk
- 1⁄3 cup shortening
- 1⁄4 cup sugar
- 2 teaspoons salt
- 2 eggs, beaten
- 2 teaspoons nutmeg
- 1⁄4 teaspoon cinnamon
- 1⁄8 teaspoon ground cloves
- 4 3⁄4 cups flour
- 2 (1/4 ounce) packages yeast
- 1⁄4 cup water, 110 degrees
- Soften yeast in lukewarm water.
- Scald milk and pour over shortening, sugar and salt.
- Cool to lukewarm.
- Add yeast, beaten eggs, flour and spices.
- Let double in size.
- Roll out to 1/2 inch thickness.
- Cut into 3 inch rounds, place on pans, grease tops and let rise 20 minutes.
- Bake at 400 degrees for 20 minutes.
- Spread with butter and sprinkle with sugar while warm.
Very good! Add more sugar though... i baked this at 17 minutes and used regular sugar, i also cut out the holes, adding more baked treats! TRY THIS!!!
wasn't sweet enough for me and didn't like the nutmeg taste.
Very good, you don't have to worry about hot oil for frying! I put in a warm oven with a towel over when the dough is rising. Shortens the time.