Grandma's Old-Fashioned Doughnuts {or Donuts??}
Whether you spell it doughnuts or donuts, Grandma's Old-Fashioned Doughnuts are the BEST! Serve up these cakey beauties plain or coated all around in cinnamon sugar. Just like Grandma used to make!
As we approach Mother's Day this coming weekend, I thought it was only appropriate that I share one of my Mom's favorite recipes that I loved making with her growing up. As an extra special treat on occasion, Mom used to whip out the deep fryer pan and we'd have fun together whipping up a batch of these homemade old-fashioned donuts.
Fresh and warm right out the oil and rolled all around in cinnamon-sugar, these donuts are simply divine.
Yes, these Old-Fashioned Doughnuts are a 3-generations-old recipe in our family. And truth be told, they may go back even farther than that.
And you know what? This recipe is one that Mom also has fond memories of her Mother making for her.
Yes, these Old-Fashioned Doughnuts are a 3-generations-old recipe in our family. And truth be told, they may go back even farther than that.
Goodness only knows where my Grandmother got this recipe, but I wouldn't be at all surprised if it was passed down to her from the generations before her.
But before we talk about these cakey beauties, I've just gotta ask ... are these old-fashioned doughnuts ... or donuts??
I've always spelled the word for these tasty little circular treats as d-o-n-u-t-s. But after a little digging, it appears that the dictionary-approved spelling is d-o-u-g-h-n-u-t-s.
I guess the dictionary and I are just going to have to agree to disagree.
And when it comes to doughnuts, spelling isn't the only thing people disagree on.
I've always spelled the word for these tasty little circular treats as d-o-n-u-t-s. But after a little digging, it appears that the dictionary-approved spelling is d-o-u-g-h-n-u-t-s.
There's also great debate on baked vs. fried ... plain vs. sugared vs. glazed ... chocolate vs. no chocolate ... yeasted vs. cake ... And oh, I could go on and on ...
And while all types have their merit ... given my first choice, I'll take a good old-fashioned fried cake donut coated in cinnamon sugar any day.
Just. like. these.
Mix up a simple cake-type dough ... roll them out ... and cut them with a donut cutter ...
Then fry them up ... and, while they're still toasty warm ... roll them around in some cinnamon sugar to get them all good and coated.
And then ... be-still my donut loving heart! Grandma's Old-Fashioned Doughnuts are the BEST!
And then ... be-still my donut loving heart! Grandma's Old-Fashioned Doughnuts are the BEST!
When it comes to Grandma's doughnuts, I guess Mom and I are jusssssst going to have to agree to disagree on how to best enjoy them.
My Mom though? She takes her old fashioned doughnuts plain. No cinnamon. No sugar. Just plain ... with a little dab of peanut butter spread on each bite.
When it comes to Grandma's doughnuts, I guess Mom and I are jusssssst going to have to agree to disagree on how to best enjoy them.
Because in my book, they just must have that cinnamon-sugar coating!
Because in my book, they just must have that cinnamon-sugar coating!
Thank you for stopping by . We'd love to have you back soon!
Yield: about 3 dozen
Grandma's Old-Fashioned Doughnuts
Whether you spell it doughnuts or donuts, Grandma's Old-Fashioned Doughnuts are the BEST! Serve up these cakey beauties plain or coated all around in cinnamon sugar. Just like Grandma used to make!
prep time: 40 Mcook time: 5 Mtotal time: 45 M
ingredients:
Doughnuts:
- 1 1/2 c. granulated sugar
- 3 1/2 T. butter, softened
- 1 1/2 c. milk
- 1 egg
- 6 c. all-purpose flour
- 4 1/2 tsp. baking powder
- 3/4 tsp. salt
- 3/4 tsp. ground cinnamon
- 3/4 tsp. ground nutmeg
- Canola oil, vegetable oil, or melted shortening for frying
Cinnamon Sugar Coating:
- 1 c. granulated sugar
- 1 1/2 T. ground cinnamon
instructions:
How to cook Grandma's Old-Fashioned Doughnuts
- Cream 1 1/2 cups sugar and softened butter. Add milk, egg, 3 cups all-purpose flour, baking powder, salt, cinnamon, and nutmeg; mix well with an electric mixer. Mix in an additional 2 1/2 to 3 cups flour to form a soft dough that can be rolled out.
- On a lightly floured surface, roll out dough to 1/2-inch thickness. {Make sure it's 1/2-inch thick thinner doesn't develop a tender cakey inside, and thicker will lead to insides being undercooked.} Use a doughnut cutter to cut rounds, flouring the cutter between each cut. Gather up dough scraps and re-roll; cut additional doughnuts. {Re-roll only once, as over worked dough results in tough doughnuts.}
- Use a deep fat fryer {according to manufacturer directions} or large 6-quart Dutch oven to fry doughnuts in small batches. If using a Dutch oven, pour in canola oil, vegetable oil, or melted shortening to one-inch depth; heat over medium heat to 375 degrees, using a thermometer to monitor the temperature.* Once oil is at temperature, use tongs to place in three to five doughnuts. Fry until light golden brown all over, about 1 to 1 1/2 minutes per side, turning with tongs or a slotted spoon once or twice during cooking. Line a baking sheet or wire rack with double thickness of paper towels. Remove cooked doughnuts from oil with tongs and place on the paper towels to drain. Repeat in small batches.
- Combine 1 cup granulated sugar and 1 1/2 tablespoons cinnamon in a pie plate or other shallow dish. Let doughnuts stand for about one minute until just cool enough to touch, then roll in cinnamon sugar to coat. Place back on paper towels to cool completely.
TRACEY'S NOTES
- A COUPLE OF NOTES ABOUT OIL: While I now use canola oil to fry my donuts, it is our family's experience that melted shortening creates a fluffier, more tender donut.
- Also, oil temperature is very important for properly cooked doughnuts - Oil too hot cooks the outsides too fast while leaving the insides undercooked, and oil to cool results in greasy doughnuts. Monitor oil temperature with a thermometer, and allow oil to come back up to temperature between batches.
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