Wednesday, January 5, 2011

The Doughnut Recipe

Buttermilk Doughnuts

3 Eggs

1 1/2 c Sugar

3 tb Oil

1 1/2 c Buttermilk or clabbered sour milk

1 ts Ground nutmeg

1 ts Vanilla

1/2 ts Baking powder

1 ts Baking soda

1 ts Salt

5 1/2 c White flour, not sifted

Preheat fat fryer to 350F. Mix the eggs, sugar, oil, and buttermilk

with a wire whisk until the sugar is dissolved and the yolks are broken

up and distributed. Add the spices, vanilla, baking powder, baking soda,

and salt; mix well. Fold the flour into the mixture until the ingredients

are no longer wet. Let sit for 5 to 10 minutes. The batter will thicken

by itself without needing more flour which would toughen the doughnuts.

Drop half of the dough onto a floured board and knead lightly into a ball

with folded ends underneath. Roll the dough into a round shape about 1/2

inch thick. Cut with a doughnut cutter. Knead the leftover dough into the

second half of the mixture. Repeat kneading and rolling. Be very sparing

with the flour. Dust the dough very lightly, but don't over flour. Your

dough should not be sticky if left to rest for 5 to 10 minutes as instructed.

Cook the doughnuts in hot oil, 1 inch deep in the pan. Brown the doughnuts

for about 1 1/2 minutes on each side. Makes 30 doughnuts and 30 holes.

We used clabbered sour milk, stirred the baking soda into it before adding to the other ingredients.
While warm, shake the doughnuts in a cinnamon/sugar mixture--if you have a paper bag, that works nicely.
These are sinfully good warm--and still good later on with a hot mug of something.
I'm abashed to say that in three days time we've made huge inroads on the ones we didn't give away.


  1. Many, many thanks for the donut recipe, much appreciated.

  2. Sounds far too yummy for words - but, please, for an ignoramus like me (from England) what is 'clabbered' sour milk. We can buy buttermilk over here for waffles, but find that ordinary whole milk that has gone slightly 'off' works just as well.

  3. Oh yum that use butter milk I substitute milk soured with lemon ... is that the same do you think or do you have to use baking powder

  4. I shall have to hide this from my family (youngsters) or they will all be clammering for these daily! I was going to ask about "clabbered" milk too . . .

  5. Buttermilk was specified in the recipe, but I've found that good sour milk can be substituted in most every case.
    The "clabbered milk" was skim milk left from J.'s butter making. It sat in a covered jug at room temerature until it was thick and lumpy--think needing to be dipped rather than poured.
    Prior to having whole milk from Dory the cow we could only get homogenized milk with additives for shelf life. It would go "off" but in a bitter tasting way unlike real sour milk.
    I would think regular milk "soured" with lemon or vinegar would work--just be sure to keep the baking soda [bicarbonate of soda] in the recipe.
    The sugar is granulated sugar.
    We shared the last doughnut with coffee this morning. I am astonished that we gobbled them up so fast!

  6. I was going to suggest wrapping and freezing some to enjoy at a later date...but you have made excellent progress already without that! I know they wouldn't last any longer at my house either!

  7. Oh, does this ever make me homesick for my home growing up! Mama used to make these just like this. We could hardly wait long enough for them to cool enough to bite into them! I'll have to try these. Thanks for sharing the recipe...