Donuts (Sweet Milk) Pre-1940's

"This Pre-1940's recipe is included in my “Grandma’s Wartime Edition Cookbook”"
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  • Cream Fat, add sugar, add milk and well beaten eggs.
  • Add 3 cups flour mixed and sifted with dry ingredients, then more flour to make dough just stiff enough to roll.
  • With knife, toss about 1/3 of the dough on lightly floured board, knead slightly to make smooth.
  • Roll thickness to about 1/2 inch.
  • Use floured spatula freely to prevent dough from sticking to board.
  • Cut with floured doghnut cutter.
  • Fry in deep fat about 2 minutes, they should come quickly to the top.
  • Brown on one side then brown on the other side. Turn but once.
  • Drain over fat and then on absorbent paper.
  • When partly cooled sprinkle with powdered sugar.

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  1. They tasted great, but they were a little greasy. I will try them another time, but bake them in a 400 degree oven. If anyone else wants to try this and post it, please do so!


I live in the beautiful North Georgia Mountains with my husband and 2 cats. We are busy with our new business..Ain't B's Bakery/Cafe'. Some of my customers ask for recipes, I'm so excited that I found this web-site..I can now send my customers to this web-site "" for not only my recipes but everyone elses recipes. I have been baking and cooking since I was 16 years old. My first job was a short order cook at the local drug store,(Great after school job, kids!!!!)I have had formal training as a chef and training as a cake decorator and Confectionery Art. My favorite cookbooks?? All of them! <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> For fun I love to fish for trout when I'm in Georgia and salt water fish when I'm in Florida in the winter. My passion is to learn how to cook everything! Everyway, and Anyway. Would love to host my own cooking shows on National Television. I have had local shows but nothing national. Look out Paula Deen! lol I have been writing a cookbook for a very a long time, I just can't find enough hours in the day to finish it, besides...HOW WILL I KNOW WHEN I'VE REACHED THE END OF MY COOKBOOK??
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