Monday, August 6, 2012

Perfect Doughnuts

Perfect Doughnuts


3 eggs (¾ cup)
1 cup sugar
2 tablespoon soft butter or margarine
3 ¾ cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
¾ teaspoon nutmeg or mace
⅔ cup buttermilk
Salad oil or shortening for deep-frying


1.                  In large bowl of electric mixer, at high speed, beat eggs with sugar and butter until very light and fluffy – about 3 minutes.  Scrape side of bowl occasionally.
2.                  Meanwhile, sift flour with baking powder, soda, salt, and nutmeg; set aside.
3.                  At low speed gradually beat buttermilk into egg sugar mixture.
4.                  Add flour mixture gradually; beat, at low speed, just until combined and smooth.  Dough will be soft.
5.                  Cover bowl with saran or waxed paper; refrigerate until well chilled about 1 hour.
6.                  Now remove half the chilled dough to a very-well-floured pastry cloth (keep rest in refrigerator until ready to use).  Turn over dough, to coat with flour.
7.                  Roll out 1/3 inch thick.  Cut with floured 3 inch doughnut cutter, dipping cutter into flour between each cutting.
8.                  With wide spatula, transfer cut doughnuts to top edge of pastry cloth.
9.                  Press trimmings together; reroll, and cut.  Lest rest, uncovered, 10 minutes.
10.              Meanwhile, in electric skillet or heavy saucepan, slowly heat salad oil (from 1 ½ to 2 inches deep) to 375F on deep-frying thermometer.
11.              Gently drop doughnuts and “holes” 3 or 4 a time into hot oil.  (Adding too many doughnuts at one time would cool oil; doughnuts would absorb it and be greasy.)
12.              As they rise to surface, turn with slotted utensil.  Continue frying doughnuts and holes until golden-brown on both sides – about 3 minutes in all.
13.              With slotted utensil, lift doughnuts from hot oil, hold over skillet a few seconds, to drain slightly.
14.              Drain well on paper towels.  Frost warm doughnuts, or sprinkle with cinnamon-sugar.



2 cups sifted confectioners’ sugar
2 ½ tablespoons milk
2 teaspoons vanilla extract


1.                  Combine all ingredients, stirring with fork until smooth and well combined.
2.                  Spread each warm doughnut with 2 tablespoons frosting.  If desired, garnish tops with chopped nuts, plain or toasted coconut, or non-pereils.

Doughnuts were made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe was taken from McCall CookBook, the chapter on “Quick Breads - Doughnuts”, page 67 an edition of between 1950 – 1960s. 

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Shirley-Ann Pearman

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