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NT-style doughnut recipe from my grandmother - Page 2

post #21 of 55
hmmm, i believe it was a mixture of confectioner's sugar and milk. what else could be used? my kids would probably like a little honey on them. what about maple syrup? or some warmed milk with rapadura stirred in enough to make a glaze-like liquid?

So has anyone made them yet? I can't stop thinking about them.
post #22 of 55
Dumb question here.....


How do you make them look like doughnuts? With the circle, and the hole and all? :
post #23 of 55
Roll 'em out on a cutting board covered in wax paper. Use a drinking glass like a cookie cutter to punch out the circles, then a smaller glass (shot glass is good) to punch out the holes.
post #24 of 55
Oh, wow, this sounds good! Does this mean doughnuts can be healthy...almost, kinda sorta?

Quote:
Originally Posted by Kimmiepie View Post
How do you make them look like doughnuts? With the circle, and the hole and all? :
I want to know the same thing!
post #25 of 55
Thread Starter 
Ok, I haven't actually made them yet. : But the fact that this thread has resurfaced is incentive enough. Tomorrow I'm going to get some freshly milled flour and make some!

FWIW, my mom made these semi-frequently when I was a kid and never put anything on them. They don't need any glazing. And she has (and I keep meaning to steal it) a donut-cutter-outer-thingy that's like a cookie cutter but with the hole in the middle, for donuts. Probably if you called around to enough specialty kitchen shops you could find one.
post #26 of 55
I'm glad this resurfaced - I've had it bookmarked for a while but still haven't made them. My husband will think he woke up in the wrong house : I have one of those cutters with the center circle (got it at a second hand shop) but I still haven't used it!!! I neeeed to make this recipe

Oh and my mom used to make homemade doughnuts too - not anything like these (I am quite sure these will be even better!) but homemade and fried - and she didn't top them with a glaze - she sometimes sprinkled a little sugar on them and that was it. They were gooooood!

Thanks again for this recipe! Must. make. soon.
post #27 of 55
Must have! Dh has been promising me hot fresh donuts since we met almost 10 years ago. And we're getting freshly rendered lard soon. I think it's donut time. I almost stopped in Krispy Kreme tonight because the Hot Now sign was lit. :
post #28 of 55
This sounds good. I might try soaking the flour in buttermilk rather than plain milk and adding the rest of the ingredients the next day before frying.
post #29 of 55
Well, that sound easy enough!!

I was sure there was some special technique to getting the hole in the middle....HA
post #30 of 55
Quote:
Originally Posted by soliloquy72 View Post
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.
totally.
I made my first batch recently(non nt style, bad me) and I actually used safflower oil, because I had some and had run out of CO.
But CO would be delicious.

this is great
Dh likes donuts and I hate to see him get his occasional donut at Safeway.
post #31 of 55
Quote:
Originally Posted by *Di View Post
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 !!!
the non nt style recipe I recently used called for cooking at med-highit helps them to get fluffy if you cook them slightly longer I think.
post #32 of 55
Thread Starter 
Whee I made them!!! And so so yummy. I used half fresh stone-ground whole wheat and half white flour and they turned out great. (And I subbed yogurt for the milk and rapadura & maple syrup for the sugar.)

They turned out great! Yay doughnuts!!!

Oh and I cooked them in lard at 375F. It was maybe a little high, but they are very non-greasy.
post #33 of 55
Yaaaaay!!! Whippeee! I can hardly wait!!! I won't be home till next week; I'll be drooling and dreaming all the while. Thanks for reporting back!
post #34 of 55
Could I use arrowroot powder in place of cream of tartar? I wonder if they would serve the same purpose. Hmm.
post #35 of 55
Quote:
Originally Posted by Taedareth View Post
Could I use arrowroot powder in place of cream of tartar? I wonder if they would serve the same purpose. Hmm.
I don't think so. Arrowroot would serve as a thickening agent, while cream of tartar is tartaric acid. It's for pH regulation and for leavening in most recipes.
post #36 of 55
Ah! Thanks for setting me straight on that

Quote:
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.
Sally Fallon's recipe for baking powder calls for some weird ingredient that must be purchased from a chemist. Do you guys recommend using her recipe or the 50/50 baking soda/cream of tartar one? For general use, I mean; not the donut recipe.
post #37 of 55
Quote:
Originally Posted by Taedareth View Post
Ah! Thanks for setting me straight on that



Sally Fallon's recipe for baking powder calls for some weird ingredient that must be purchased from a chemist. Do you guys recommend using her recipe or the 50/50 baking soda/cream of tartar one? For general use, I mean; not the donut recipe.

I still use commercial baking powder :
(non aluminum of course)

If I were to make my own, I would use the recipe set forth in the Tightwad Gazette books. She suggests 2 parts cream of tartar and one part baking soda--you have to adjust for the volume difference. So, 1/2 tsp of cream of tartar plus 1/4 tsp baking soda is equivalent to 1tsp baking powder. This one doesn't do well mixed up in advance.

Or, you can do 2 parts arrowroot, 2 parts cream of tartar and 1 part baking soda and the volumes are equivalent.

Sally recommends the 2nd recipe above, but uses potassium bicarbonate instead of baking soda (which is sodium bicarb). She doesn't give a reason for subbing the potassium bicarb for sodium. I would use the sodium because it's available and cheap.
post #38 of 55
Did you major in chemistry? You're awesome - thanks!
post #39 of 55
Quote:
Originally Posted by Taedareth View Post
Did you major in chemistry? You're awesome - thanks!


Actually, yes

I'm glad when I get to put any of that to use in real life, these days! Who knew that it would help with my (and MDC users) quest for a traditional diet?
post #40 of 55

Gluten Free Version!

Just wanted to let you all know that I made a gluten free version
today using the Pamela's baking mix! I soaked the dough overnight
in raw milk and reduced the amount of sugar (sucanat) a bit. I also
added a sprinkling of organic powdered sugar and cinnamon
once they were done. My little girls are always sad that they cannot
have donuts like everyone else, but finally we tried a gftf version. Yay!
I think it will be fun for special occasions. I don't handle carbs and sugar
very well, so this will have to be a once-in-a-while treat. I used
a wok to fry the donuts.

Blessings,
Holly W.

Wife to a wonderful DH and mom
to 4 girls (one due on Jan. 13th!)
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