Sugar ‘n’ Spice Doughnuts
By Yankee Magazine|Apr 21 2002|
Ma’s Sugar ‘n’ Spice Doughnuts
“Here is Ma’s recipe, in her own words. Stoke up your stove, heat up the oil – but don’t set your cabin on fire.”
Yield
2 dozen doughnuts and 2 dozen holes.
Recipe With a History, January 2000
Ingredients
3 tablespoons shortening
1 cup sugar
2 eggs, beaten
4 cups flour
3/4 teaspoon nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon cinnamon
4 teaspoons baking powder
1 teaspoon salt
1 cup milk
Instructions
Cream shortening. Add sugar and eggs. Sift flour, spices, baking powder, and salt together and add alternately with milk to the first mixture. The dough should be fairly soft. Roll out to about 1/2 inch thick. Cut with doughnut cutter. Fry in deep fat at 375 degrees F until brown, turning once (about 1-1/2 minutes on each side).
Notes
The Yankee Cook found that these doughnuts require a practiced hand. You have to flour the work surface well or the very soft dough will stick, but the less flour you use at this stage, the lighter the finished fried cakes will be. Fortunately, they’re delicious even when they’re on the heavy side.
Coating
Ingredients
3/4 cup sugar
1/8 teaspoon ground cloves
2 teaspoons cinnamon
1/8 teaspoon nutmeg
Instructions
Roll doughnuts in coating (or shake in a bag).
