Grandma’s Recipes For Donuts Make The Best Donuts You Ever Tasted
You simply must try these old-fashioned donut recipes. They make the best donuts imaginable. They taste a lot better than the store-bought kind that we’re accustomed to, and they’re lots of fun to make.
I can recall my mother making donuts when I was a young boy. It was fascinating to watch them swimming and bobbing about in the hot bubbling fat, and turning a crispy golden brown right before my eyes. Now, you can experience it too.
These are some of the best vintage donut recipes available. You will love trying them.
We Canadians Love Our Donuts, Eh!
Donuts are immensely popular throughout the world, and Americans consume the most. Dunkin’ Donuts® and Krispy Kreme Doughnuts® are the most popular brands of donuts sold in the United States, billions are sold each year.
However, Tim Hortons®, the main donut franchise in Canada, is reported to have four times as many outlets “per capita” than its American counterparts. That’s because we Canadians are known to eat more donuts than anybody in the world — three times as many per capita than our American neighbors!
Canadians are nuts about donuts. In many cities, you are never more than four or five blocks from a donut shop; they are a social gathering place — an institution! For many Canadians, it has become a daily ritual to enjoy coffee and donuts at a donut shop while reading the newspaper or even while doing one’s work. It’s where we visit with friends.
I can tell you from experience, however, that the ones made from these old-fashioned donut recipes taste better than any donuts you can buy. They cost you less too.
You are sure to find a favorite donut recipe in this collection. Have fun making a batch today. Your family and friends will be impressed, and you will enjoy a delicious homemade treat.
Old Time Donut Recipes
These old-fashioned buttermilk donut recipes and the recipe for potato donuts are taken from “The Perry Home Cook Book” published by the Ladies of Perry, Kansas and vicinity; Oskaloosa, Kansas, in 1920.
Buttermilk Donut Recipe
3 cups buttermilk; 1 teaspoon soda; 1 teaspoon baking powder; 2 eggs; 2 level tablespoons butter; 1 grated nutmeg; teaspoon salt; 2 quarts flour; 1 teaspoon cream tartar. Sift soda, cream of tartar, and flour 7 times, and sift in mixture a little at a time. Butter should be warm but not oily. –Mrs. W. J. Lawlor
Buttermilk Donut Recipe
2 beaten eggs; 1 cup sugar; 1 cup buttermilk; 3 tablespoons melted butter; 4 cups flour with teaspoon soda, cinnamon, nutmeg and salt. –Mrs. M. L. Taylor
Potato Donut Recipe
1 cup sugar; 1 cup mashed potatoes; 1 cup sweet milk; 4 eggs; 4 teaspoons baking powder; 3 cups flour. Mix thoroughly then add flour enough to make stiff dough. Do not separate eggs; beat with sugar then add potatoes. Put a teaspoon vinegar in frying fat. –Mrs. Delia Hughes, Seal Beach, Calif.
Prize Potato Donut Recipe
This old-time recipe for potato donuts is taken from my mother-in-law’s recipe collection. Apparently, her family purchased this recipe at an estate auction sometime in the 1930s, but it is believed to be much older.
My wife Vicki uses about 3 liters (3 quarts) of oil to fry them in. She finds that canola oil works just fine, but her mother insists that using pure lard gives them a better taste — a nostalgic taste. You simply have to try these yourself. People won’t believe it when you tell them they are made from potatoes. They’re sooooo yummy!
It has become a tasty tradition in our family to make potato donuts each year at Christmas, and they always get rave reviews. Why not make them a holiday tradition in your family too?
2 cups mashed potatoes; mix butter size of egg with potatoes; add pinch of salt, 3 cups white sugar, 3 beaten eggs, 1 cup milk. Sift 7 cups all-purpose flour. Put 5 cups flour with eggs and milk mixture. Take remaining 2 cups flour and add 4 teaspoons baking powder. Add bit of nutmeg. Mix. Fry in deep fat on a medium stove until golden brown.
White House Donut Recipes
These delicious donut recipes are taken from “The White House Cook Book” by Hugo Ziemann, Steward of the White House, and Mrs. F. L. Gillette, published by The Saalfield Publishing Company, New York, in 1913.
Imagine: These old-fashioned treats were once served at the White House and eaten by presidents! Be sure to read the helpful hints on how to make the old-style donuts properly.
Helpful Hints For Donut Making
Success in making good fried cakes depends as much on the cooking as the mixing. In the first place, there should be boiling lard enough to free them from the bottom of the kettle, so that they swim on the top, and the lard should never be so hot as to smoke or so cool as not to be at the boiling point; if it is, they soak grease and are spoiled. If it is at the right heat, the donuts will in about ten minutes be of a delicate brown outside and nicely cooked inside.
Try the fat by dropping a bit of the dough in first; if it is right, the fat will boil up when it is dropped in. They should be turned over almost constantly, which causes them to rise and brown evenly. When they are sufficiently cooked, raise them from the hot fat and drain them until every drop ceases dripping.
German Donut Recipe
This German donut recipe really looks tasty.
One pint of milk, four eggs, one small tablespoonful of melted butter, flavoring, salt to taste; first boil the milk and pour it, while hot, over a pint of flour; beat it very smooth and when it is cool have ready the yolks of the eggs well beaten; add them to the milk and flour, beaten well into it, then add the well-beaten whites; then, lastly, add the salt and as much more flour as will make the whole into a soft dough; flour your board, turn your dough upon it, roll it in pieces as thick as your finger and turn them in the form of a ring; cook in plenty of boiling lard. A nice breakfast cake with coffee.
Old-Time Puffball Donut Recipe
You will enjoy making this old-time puffball donut recipe. It makes a tasty treat similar to what many now call donut holes.
These donuts, eaten fresh and warm, are a delicious breakfast dish and are quickly made. Three eggs, one cupful of sugar, a pint of sweet milk, salt, nutmeg and flour enough to permit the spoon to stand upright in the mixture; add two heaping teaspoonfuls of baking powder to the flour; beat all until very light. Drop by the dessertspoonful into boiling lard. These will not absorb a bit of fat and are not at all rich, and consequently are the least injurious of this kind of cakes.
Recipe For Plain Donuts
This plain donut recipe is taken from an old Canadian newspaper clipping found in Mom’s recipe scrapbook, circa 1920. Dessert recipes such as this were popular in many kitchens in the early 1900s.
One egg, one cup of sugar, two tablespoons of butter, beaten together till creamy. Add one cup of sweet milk, a pinch of salt, two teaspoons of baking powder stirred into two cups of flour. Add one-half teaspoon of ginger and one-fourth teaspoon of nutmeg to the flour.
Beat well, roll out about one-fourth of an inch thick. Cut out all the cakes before beginning to fry. Cook in deep fat that will fry a small walnut-sized ball of the dough in about sixty-five seconds. Do not let the fat get above that degree of heat.
The donuts made from these homemade donut recipes are delicious to eat anytime. They are especially nice with a coffee. Although they do take a little bit of time to prepare and deep fry, it is quality time you can spend with your family and friends. Everyone wants to help when you make them. Watch out for the little ones when they are around the deep fryer, though, and have fun.
source : homemade-dessert-recipes.com