OLE-FASHIONED DOUGHNUTS | Feeding a Crowd Way
Old-fashioned doughnuts always remind me of the holidays. I can still picture them dusted with powdered sugar—sometimes a little too dry, but other times, just perfect. Was it my grand-maman who made them best? Or maybe an aunt? Either way, those bites of nostalgia have stuck with me.
Years ago, when my children were young, I bought the Laura Secord Canadian Cook Book—originally published in 1966, with my copy being a well-loved 1989 reprint. This book is a treasure trove of recipes passed down through generations—recipes from our mothers, aunts, and grandmothers. I still turn to it often, and one of my all-time favorites is the old-fashioned doughnut recipe.
Of course, I’ve made a few adjustments over the years—improving ingredients where I can. I swapped out the melted lard for butter (because margarine? Not in my kitchen!). And along the way, I’ve picked up some tricks that make these doughnuts even better.
These doughnuts are always a hit, especially with the men and kids during our annual woodcutting days. After a long day of chopping, stacking, and hauling, they’re a well-earned treat (and maybe a bit of a bribe to keep everyone going!). They freeze beautifully, making them a lifesaver for unexpected holiday guests. Just warm them up in the oven—or if you must, the microwave (cringe)—and they’re as good as fresh.
They also make the perfect homemade gift, so keep them in mind for the holiday season!
To get the best results, I highly recommend using a fryer to maintain the oil temperature. But if you’re confident with another method, don’t let that stop you.
Now, let’s get to it—time to make some irresistible old-fashioned doughnuts!
Makes 6 dozens
Ingredients and Instructions
Place in large bowl and beat:
½ c. melted butter
2 c. sugar
Blend in:
4 eggs
2 tsp vanilla
Sift or blend together:
9 c. all-purpose flour
4 tsp. baking powder
2 tsp. baking soda
2 tsp. salt
2 tsp. *nutmeg
1 tsp. cinnamon
Stir dry ingredients into sugar mixture alternately with:
3 c. buttermilk or whey (Or sour milk, but that is simply not as good)
Chill dough for a few hours or a full day.
*Heat your oil of choice to 365° F.
Divide dough in 8 equal parts. Roll out each portion 1/3-inch-thick on a lightly floured surface, add as much flour you need to keep the dough from sticking. Cut with a floured doughnut cutter and set the uncooked doughnuts aside, let them rest 5 minutes before cooking.
Remove doughnuts from pan or fryer and set on paper towels.
While the doughnuts are still warm, dunk in a mixture of:
2 c. white sugar
1 tsp. nutmeg
1 tsp. cinnamon
Set aside and hide from family till you want them served.
