Granny’s Doughnuts

Granny’s Doughnuts

I may say “no” to a delicious piece of blueberry cheesecake or a delicious piece of chocolate cake, but I can never say “NO” to a good old-fashioned donut.

My husband finds this fact interesting because he is the exact opposite. What can I say, I’m a donut girl at heart! When I was little, my favorite activity was bringing eggs to Mrs. Dewey, our neighbor.We had chickens in the backyard.

Since my brother and I were afraid of birds (actually anything with a beak), my mother asked me to deliver them to the neighbors. Mrs. Dewey was an old woman who reminded me of my grandmother. She cooked very good donuts and gave me a piece every time I gave her eggs.My brother sometimes accompanied me so he could get a piece too.

But Mom’s donuts will always be the best for me. I inherited the recipe from my grandmother, which is why it’s so naturally good. The raw ingredients simply combine well to make a good donut.

I found this donut recipe online and it reminds me of my mother’s donuts.The donuts are soft and moist and the glaze is simply amazing!

Ingredients

• 1 cup sugar
• 1 teaspoon nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 tablespoon vegetable shortening
• 1 cup sour milk
• 6 cups flour
• The original recipe makes 1 serving

Preparation

Mix sugar, nutmeg, Soda, salt, eggs, milk and shortening. Add enough flour to roll the dough out on a floured surface and cut out with a donut cutter. Heat the shortening to 375 degrees Fahrenheit, add the donuts, and toss several times.Drain on soft, crumpled paper. Allow to cool and sprinkle with powdered sugar, granulated sugar or cinnamon or, if desired, drizzle with glaze (see below). Repeat with donut centers.
Note: Milk can be made sour by adding 1 tablespoon of vinegar to 1 cup of fresh milk.
White Donut Glaze
2 cups powdered sugar
1 teaspoon vanilla extract
4 to 6 tablespoons milk
Mix powdered sugar, vanilla and milk with a fork until desired consistency is reached.Thicken with powdered sugar or thin with milk.

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