I love recipes like this. This recipe was given to me by mother who wrote it down from my grandmother (her mother-in-law). It has her abbreviations and no real instructions because, well, everyone just knows how to cook right? I love my mother’s recipe cards. They are stained and bent in places. The ones that are the most stained are our favorites. These are the ones we have made over and over again through the years and now generations. Some of our most cherished cards are in my grandmother’s handwriting. It always surprises me when I pull them out how much her handwriting looks just like my father’s handwriting.
These are fairly simple to make but for some reason we only make them about twice a year, usually for a special or holiday breakfast. Between the four of us we eat the whole batch! They make tablespoon sized doughnuts. The doughnuts have a bit of a savory flavor from the cinnamon and nutmeg. Notice there are no measurements for those. It is to taste. Use your instincts and try it!
The secret to cooking the doughnuts is making sure the grease is not too hot so that the outsides cook quickly and leave the center raw or the grease is not hot enough so they absorb the grease and are soggy. You want them nice and crisp outside and tender inside. Delicious!
- 1 1/3 cups flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon melted butter
- 1/3 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup milk
- cinnamon & nutmeg, to taste
- 1 can Crisco for cooking doughnuts in (we have ALWAYS used canned Crisco for this recipe)
- cinnamon and sugar for rolling finished doughnuts in
- In a large heavy bottomed saucepan allow Crisco to melt and heat to about 375 degrees.
- While Crisco is melting and warming mix all ingredients in a medium bowl until well combined. Add cinnamon and nutmeg to your taste.
- Once oil has heated drop rounded tablespoons of dough into the oil. Allow to cook on each side until browned. Remove from oil once well browned. Place doughnuts on paper towels to absorb excess grease.
- Roll doughnuts in cinnamon and sugar while warm and immediately. Can be kept for a day or so but are best fresh.