Prep 20 mins
Cook 5 mins
We owe thanks to the Pilgrims for introducing doughnuts to the Americas. The doughnut originated in Holland, where it was called olie koeken, which means oil cakes. While the Pilgrins were in Holland awaiting passage to the New World, they learned to make doughnuts and brought this yummy morsel to Plymouth Rock as did the Dutch themselves when they later settled in New Amsterdam. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.
- 4 cups flour
- 3 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1 cup sugar
- 2 tablespoons butter, melted
- 2 eggs
- 1 cup milk
- oil, for frying
- confectioners' sugar
- Sift first five ingredients together.
- Add sugar to melted butter and beat thoroughly.
- Beat eggs and add to sugar mixture.
- Add dry ingredients alternatively with milk to batter.
- Have dough a little stiffer than biscuit dough.
- Preheat oil to 360F in a large saucepan or stockpot.
- Roll dough to 1/4 inch on a floured board.
- Cut with doughnut cutter and fry until golden; turn and fry until golden on the other side.
- Drain on paper towels and sprinkle with confectioners' sugar.