Homemade Donuts: A 100-year-old Recipe

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Homemade Donuts: A 100-year-old Recipe

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Ingredients

Adjust Servings:
2 and 1/2 cups Sugar
3 Eggs
1 teaspoon Salt
1 and 1/2 teaspoons Nutmeg
1 cup Sour Cream
1 tsp Baking Soda
2 teaspoons Baking Powder
1 and 1/2 cups Milk
3 Tablespoons Butter melted

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These dense, cakey donuts are wonderful warm or cooled.

Ingredients

Directions

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As we made these donuts it was fun to laugh and talk about family and donuts too.  One funny thing we discussed as we were making the donuts was the steps.  All of the ingredients were listed and for the steps a simple “Flour to roll.” was all that was there.  The three of us contemplated what this meant.  Did it mean mix the other ingredients, make a well, and pour them in and mix them together?  Did it mean put in the flour little by little until you could roll it?  We didn’t know, but we dived in anyway.  It became apparent very quickly that there was no way we were pouring the mixture on a floured board the way it was.  We added enough flour to give it consistency and then poured it out onto the floured surface.  Think cookie dough.

donut dough
Think cookie dough

This recipe was written back when things were just assumed about baking and cooking.  Ladies baked bread every week and families ate at the dinner table every night.  They didn’t require as much instruction as we obviously did.  lol  As for the flour, add it 1 cup at a time until it gets to the consistency you like for rolling.  Roll out like cookies about 1/2 inch thick.IMG_0232

Steps

1
Done

Flour to roll. (just staying true to the recipe) Remember, you're adding the flour until you're able to roll the dough. Think cookie dough.

2
Done

I should also mention that you need about 3 lbs of lard--yes, we recommend lard for the best flavor--melted in a deep skillet at 350 degrees for frying, approximately 2 minutes each side or until golden brown.

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