Prep 10 mins
Cook 3 mins
These are my grandma Clark's donuts. Our family LOVES them! They always go over quickly. I also entered them into the local fair and won a blue ribbon with them! They actually do last more than 1-2 days and taste OK although soggy. I prefer them fresh, warm, and crunchy. The yield is just a guess, I never remember how many they make and by the time I think to count half are gone:) I fry mine 3 at a time in a fry daddy in vegetable oil, my grandma uses a square electric skillet and fries 4-6 at a time.
- 1 cup sugar
- 1 3⁄4 teaspoons nutmeg
- 1 1⁄4 teaspoons salt
- 3⁄4 teaspoon cinnamon
- 3 1⁄2 teaspoons baking powder
- 2 tablespoons liquid shortening (or vegetable oil)
- 1⁄2 teaspoon vanilla
- 2 eggs, beaten
- 1 cup milk
- 3 cups flour
- 2 cups powdered sugar
- 1 -2 tablespoon milk
- Mix sugar, spices, salt, and baking powder.
- Add shortening and vanilla; mix.
- Add eggs, mix.
- Add milk and flour; mix.
- Drop into hot oil using donut dropper. (if mixture is too thick mix in a bit of milk-too thin a bit of flour).
- Fry in oil turning when first crack appears. -be careful not to crowd.
- Remove and place on either a drying rack or brown paper bag to drain oil.
- Ice while warm with powdered sugar icing.
I loved this recipe, easy to follow and quick to make. I did not have a donut dropper, so I used my cookie scoop and this gave me a good amount of large sized donut holes. My husband LOVED the glazed ones, but ran out of glaze and shook them in some superfine sugar. I prefered them with the sugar. All and all the perfect sunday morning donut! Thank you for a great recipe.
Looks like Grandpa shot a load of icing on those rings!
Omg, these are little drops of heaven. The nutmeg is amazing in these. We used glaze, but next time want to try sugar and powdered sugar. thanks so much for sharing with recipe with us.