I have fond childhood memories of making doughnuts with my grandmother on Saturday mornings. I couldn't wait for them to come out her frying pan so that I could shake them in a brown paper bag with powdered sugar or cinnamon and sugar. They were hot and delicious and also very special to me since I'd helped to make them.
A couple of weeks ago, my daughter-in-law, Katie, asked me if I could teach her how to make doughnuts and I jumped on the opportunity. (I hadn't made them in years because of, well to be honest, the fat and calories in them. However since nutritionists tell us that we can eat everything in moderation, I couldn't wait to get started.) I used a recipe from my Pillsbury Complete Cookbook.
I rolled out the dough and Katie cut them out with my grandmother's doughnut cutter. She also fried the doughnuts and holes in my new electric skillet, which maintained just the right temperature for frying.
Here is plate with our doughnuts—Katie prefers the ones with cinnamon and sugar on them and I love powdered sugar doughnuts. The little hand belongs to my grandson, Blake.
Cake Doughnuts
4 cups all-purpose flour
1 cup sugar
3 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon nutmeg
1 cup buttermilk
1/4 cup butter or margarine, melted
1 teaspoon vanilla
2 eggs, slightly beaten
Oil for deep frying
1. In large bowl, combine flour, sugar, baking powder, baking soda, salt and nutmeg; mix well. Add all remaining ingredients except oil for frying; stir just until dry ingredients are moistened. If desired, refrigerate dough for easier handling.
2. Fill large saucepan or electric skillet 2/3 full with oil. Heat to 375°F.
3. On well-floured surface, knead dough 1 to 2 minutes or until no longer sticky. Roll half of dough at a time to 1/2-inch thickness. Cut with floured doughnut cutter.
4. With pancake turner, slip doughnuts and holes into hot oil. Fry doughnuts and holes 1 to 1 1/2 minutes on each side or until deep golden brown. Drain on paper towels. If desired, roll doughnuts and holes in powdered or granulated sugar, cinnamon-sugar mixture or drizzle with glaze.
30 doughnuts