Kate offers these tasty doughnuts with maple syrup for dunking. She always uses sour milk or buttermilk — never sweet.
Yield: Makes 4 to 5 dozen.
- 2 cups sour milk or buttermilk
- 1/2 stick (1/4 cup) butter, melted
- 2 cups sugar
- 3 eggs plus 2 egg yolks
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons nutmeg
- Enough flour to make a soft dough (5 or 6 cups)
- Oil or melted lard, for frying
Combine sour milk, melted butter, sugar, and eggs, and stir until smooth. Sift dry ingredients together. Combine wet and dry ingredients, adding enough flour to make a dough that is easy to handle, but not too stiff. Do not overmix, or dough will be tough. Roll out dough to about 1/2-inch thickness and cut with a doughnut cutter. Fry in hot (370 degrees F) melted lard or oil. (Kate uses an 8-inch kettle about two-thirds full of oil and watches to be sure the oil doesn't get too hot.)