Oh, I remember these from my youth. I never got to meet my maternal grandmother, but Mom used to make these all the time for Dad. I was thinking about them a couple of weeks ago, wondering whether any of my sisters had the recipe. Unfortunately, all three of my sisters have recently moved residence. If they are like me (I suspect as much) the recipe books are hidden away in boxes that won’t be found until the next millennium…
Peg just happened to be thumbing through an old recipe book of hers. Lo and behold, this recipe showed up, along with several other treats from the past, like her mother’s recipe for “rice meatballs”, also known as “porcupine” meatballs. I just call that good karma…
But, for the doughnuts…
- 1 egg
- 1 C sugar
- 1 C sour milk
- 1 1/2 T shortening
- 4 C flour
- 1 3/4 t baking soda
- 1 3/4 t cream of tartar
- 1 1/2 t nutmeg
For glaze, mix 1/3 C boiling water to 1 C confectioners sugar.
Roll out dough on a lightly floured surface to 1/2 inch thick. Use doughnut cutter to cut doughnuts (and hole!). Re-roll scraps to make more donuts, and the final scraps can be fried as-is odd shapes.
Heat several inches of shortening in a deep skillet or fryer to 350F. Fry doughnuts until golden brown on one side, the flip and fry the other side.
Drain on rack over paper towels. Glaze when cool.