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NT-style doughnut recipe from my grandmother

post #1 of 55
2/6/07 at 2:39am
Thread Starter 
I found this recipe in my mom's stash. It's from my dad's mother, who was born sometime before 1900 and raised on a farm in rural Nova Scotia. I thought it was interesting because it's obviously a "soaking" type recipe but it's for doughnuts! (Um, yum?) (I think cream of tartar is an acidifying agent??? Maybe you could use whey or yogurt instead)

1 1/4 c sugar
1 cup milk (recipe calls for canned - guess they didn't have a cow)
3 tbsp shortening (read: lard)
3 eggs
3 tsp cream of tartar
1 1/2 tsp baking soda
pinch salt
nutmeg
4 cups flour

Mix together, let stand overnight, and deep-fry. (In lard of course)

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post #2 of 55
2/6/07 at 2:46am
OMG I think I love you


Must.try.this...
post #3 of 55
2/6/07 at 11:10am
Quote:
Originally Posted by artemis33 View Post
OMG I think I love you


Must.try.this...
post #4 of 55
2/6/07 at 11:17am
Awesome! I'll have to try this with spelt for my girls on Fastnaught day! I wonder, was your g'mother German? The only reason I can think she might have used canned milk instead of fresh would be if she was making it when the cows were dry before calving; in which case, why a special recipe? Wouldn't she normally have just converted her rest-of-the-year recipe to canned milk, instead of specifying it? Which leads me to think this was a special occasion doughnut. And the only special occasion doughnut I can think of is fastnaughts on Shrove Tuesday. :
post #5 of 55
2/6/07 at 12:04pm
Sounds yummy - thanks for posting it

Re. cream of tarter... I think cream of tartar plus baking soda equals baking powder, but I forget the proportions.
post #6 of 55
2/6/07 at 12:30pm
MUST TRY THIS!!! :

We don't eat pork--do you think we could fry them in coconut oil?



Yup on the cream of tartar--it is a leavening agent. Equal parts w/ baking soda make baking powder but you need to add something (usually cornstarch but could be arrowroot) to make the volume the same as commercial baking powder.
post #7 of 55
2/6/07 at 12:49pm
Re. coco oil... I thought I'd also try not deep frying in lard, but instead pan-frying at med/high heat in coco oil, with a lid - hope it works !!!
post #8 of 55
2/6/07 at 12:52pm
I know what I'm making for tomorrow!

Thanks!!
post #9 of 55
2/6/07 at 2:22pm
Thread Starter 
Ok since cream of tartar doesn't do what I thought it did (thanks for the enlightenment!) I would add 2 tbsp of yogurt to that recipe so it acidifies the dough so the overnight soak does its phytaterificness. And I would think frying in coconut oil would be fabulous.
post #10 of 55
2/6/07 at 3:34pm
Quote:
Originally Posted by spughy View Post
Ok since cream of tartar doesn't do what I thought it did (thanks for the enlightenment!) I would add 2 tbsp of yogurt to that recipe so it acidifies the dough so the overnight soak does its phytaterificness. And I would think frying in coconut oil would be fabulous.
I plan on using sour milk.
post #11 of 55
2/6/07 at 3:54pm
:


Homemade donuts. : :
post #12 of 55
2/6/07 at 4:45pm
I think I'll start a batch tonight!

Lenda
post #13 of 55
2/6/07 at 4:47pm
:
post #14 of 55
2/6/07 at 5:46pm
There's nothing I love more than doughnuts! Thank you for the recipe.

I've never tried leaving batter to soak at room temperature overnight when it contains fresh eggs and milk. Is it safe?
post #15 of 55
2/6/07 at 6:10pm
Thread Starter 
Quote:
Originally Posted by rayo de sol View Post
There's nothing I love more than doughnuts! Thank you for the recipe.

I've never tried leaving batter to soak at room temperature overnight when it contains fresh eggs and milk. Is it safe?
I would think so. I have brioche recipes that have quite long rise times and they're loaded with eggs. If you're worried you could always stick it in the coolest room of your house, or even the fridge.

It's not a sloppy batter - you have to roll it out and cut out the doughnuts. Plus I would think that the amount of sugar in it would deter any beasties somewhat.
post #16 of 55
9/25/07 at 11:21am

how did the donut-making go?

i've been drooling over your recipe. i have fond memories of making donuts as a child, but not the NT way. i'm curious as to how the donuts came out. I'd like to try making some, too. TIA!
post #17 of 55
9/25/07 at 5:36pm
I need a deep-fryer! I've tried making onion rings using just a pot or pan, but it wastes so much oil because you need more oil to fill up a big pot to get enough depth to submerge whatever you're frying. But maybe donuts would be different because you only fry one side at a time?
post #18 of 55
9/25/07 at 6:57pm
yeah, i don't remember a deep-fryer as a kid. i think it was just a deep skillet???

i'm so drooling.
post #19 of 55
9/25/07 at 9:57pm
What would you put on your donuts? Um... sugar glaze?
post #20 of 55
9/25/07 at 10:06pm
Quote:
Originally Posted by Taedareth View Post
What would you put on your donuts? Um... sugar glaze?
Isn't sugar glaze basically just imitating honey?
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Mothering › Mothering Discussion Forums › Health › Nutrition and Good Eating › Traditional Foods › NT-style doughnut recipe from my grandmother