Molasses Doughnuts

A sweet treat from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.

• Ready In: 20 mins
• Yields: 36 doughnuts

Ingredients

• 5  cups flour
• 1  teaspoon salt
• 1  teaspoon baking soda
• 1  teaspoon ginger
• 1⁄2 teaspoon cinnamon
• 1  egg, well beaten
• 1  cup molasses
• 1  cup  sour milk or 1  cup buttermilk
• 1  tablespoon butter, melted
•  oil, for frying

Directions

1. Sift dry ingredients together very well.
2. Beat egg; add molasses, sour milk and melted butter and mix well.
3. Add dry ingredients and blend thoroughly.
4. Preheat oil to 370F in a large saucepan or stockpot.
5. Roll dough out on a floured board to 1/4" thickness.
6. Cut with a floured doughnut cutter.
7. Fry until brown, turn and brown on other side.
8. Drain on paper towels and dust with sugar or confectioners' sugar, if desired.