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.
Verdict:
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!
Tea Doughnuts
Ingredients:
- 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
Directions:
- 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.
What's for Dinner Moms? 
Yumolicious! 🍓
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Thank you!!
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Always. 🌟✨💫
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You are so kind.
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They look delicious ! I will try them !😊
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Thank you. They really are fairly simple. Like I said the hardest part is regulating the cooking temperature unless you have a little fryer.
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Ooh like donut holes! I love handed-down recipes like that too, I wish I had more. I’ll have to ask my mom to be sure to pass on some of hers and her mom’s too to me one day.
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Thank you. I feel so very fortunate to have these and a couple cookbooks from my grandmother with her handwritten notes in the back. My son is already asking about handing down to them certain recipes. I want to make sure to write them out so they have that special reminder too.
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These look scrumptious!
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Thank you so very much!
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I love recipes like that, too. They’re my most prized. Thanks for sharing!
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Thank you!
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I love those old recipe cards, so special. This sounds lovely, have to try!
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Thanks. I am so happy to have these.
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Yes I love those old worn ones
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Yummy!!!!
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Thank you!
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Looks very delicious !
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Thanks!
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My mom used to make something like this and, yep, she would only make them at Christmas. Gloriously fried balls she roll in confectioner’s sugar. Simple yet very, very tasty. I have no recipe. Argh. Don’t you hate that? Although I guess you are lucky that you do have the recipe! 🙂
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I am so very fortunate that my mom wrote the recipes down. 🙂
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You are! My mom did too, but my sister, who is estranged, took everything. And, that is a story that is better left untold.
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Delicious!
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Thank you!
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I love everything about this post! Those little recipe cards with vague directions are amazing, and I think we can all relate to our parents and grandparents way of cooking…which does not lend itself too easily to recreating their recipes 🙂 Looks like to you got it here though! I’m definitely going to try these.
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Thank you! Hope you like them!
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Thank you, Lana!
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