NT-style doughnut recipe from my grandmother - Page 2 - Mothering Forums

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#31 of 55 Old 09-26-2007, 06:04 PM
 
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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.

Due with number 5 in August. We do all that crunchy stuff.
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#32 of 55 Old 09-27-2007, 05:41 PM - Thread Starter
 
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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.

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#33 of 55 Old 09-27-2007, 08:03 PM
 
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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!

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#34 of 55 Old 09-28-2007, 04:25 AM
 
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Could I use arrowroot powder in place of cream of tartar? I wonder if they would serve the same purpose. Hmm.
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#35 of 55 Old 09-28-2007, 11:32 AM
 
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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.
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#36 of 55 Old 09-28-2007, 01:45 PM
 
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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.
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#37 of 55 Old 09-28-2007, 03:47 PM
 
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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.
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#38 of 55 Old 09-28-2007, 04:03 PM
 
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Did you major in chemistry? You're awesome - thanks!
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#39 of 55 Old 09-28-2007, 05:59 PM
 
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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?
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#40 of 55 Old 09-29-2007, 12:17 PM
 
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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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#41 of 55 Old 09-29-2007, 05:36 PM
 
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Okay, this sounds awesome. Doughnuts! Sweet!

Must get some lard...

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#42 of 55 Old 09-29-2007, 07:24 PM
 
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Quote:
Originally Posted by HollyWhittemore View Post
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!)



Ooh! So cool! I'll have to put this recipe on my list to try now, too.
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#43 of 55 Old 09-29-2007, 07:53 PM
 
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I tried this recipe with oat flour, but I must admit I monkeyed with it a bit. Weirdly enough, even though I used much less liquid ingredients (eggs and fat) than the recipe called for, I simply could not get the mixture any thicker than a pancake batter. Hmm. Maybe I'd have better luck if I followed the recipe exactly.

So anyway, I poured it into a bread pan and baked it. Mmmm! I checked on the baking temp/times recommended in NT for quick-rise breads and they all said 350* for 1.5 hours. But at that temp, oat flour bread gets singed on the outside long before the inside is done. So maybe next time I'll bake it at 275 or 300 for 2 hours.
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#44 of 55 Old 10-29-2007, 12:02 AM
 
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I plan to make these tonight with rapadura,and cook them in CO. I may roll them out, then let rise till morning in the donut shape

Due with number 5 in August. We do all that crunchy stuff.
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#45 of 55 Old 02-04-2008, 02:43 PM
 
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I just made these over the weekend. Here's what I used:

3/4 c sucanat (finely ground in my spice grinder)
1/2 c maple syrup
1 c yogurt
3 T non hydrogenated palm shortening, melted (I don't use pig products)
3 eggs
3 t cream of tartar
1 1/2 baking soda
big pinch of salt
2 c freshly ground whole wheat flour
1 c freshly ground white flour
1 c coconut flour

I mixed it, let it stand overnight (13 hours or so actually) then I deep fried in my dutch oven on the stove top, with non hydrogenated palm shortening at around 350 degrees (I kept checking with the thermometer)


Then I made a glaze:
1/2 c maple sugar
1 1/2 heaping teaspoons corn starch (or arrowroot) and
whizzed it up my spice grinder.
Then I added raw milk and cream until it was smooth and liquidly. (Not much, a teaspoon or two or so)
I drizzled just a little bit on each doughnut and doughnut hole after frying.


It was extravagant and delicious. My entire family and best friend all ate them. YUM!
I should add that they were quite dense (I'm thinking mostly from the coconut flour/ww combo).
They were much better with a cup of raw milk, but they were still enjoyable.
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#46 of 55 Old 02-04-2008, 04:51 PM
 
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thanks for posting that.

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#47 of 55 Old 02-04-2008, 05:08 PM
 
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yeah, these doughnuts rock. I think I need more Better order more CO so I can make some!

Due with number 5 in August. We do all that crunchy stuff.
.
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#48 of 55 Old 02-04-2008, 09:16 PM
 
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nak

i still have yet to make these! i keep planning to, but something gets in the way. i was going to make them on thanksgiving; i'm sure gald i didn't make the dough the night before, because i had a baby that day!

Crunchy wife to my high-school sweetheart, mama to DS (10/23/05) , DS (11/22/07) , DD (3/9/10) , and DS (5/26/12),  and three babies in Heaven.
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#49 of 55 Old 05-22-2008, 04:40 PM
 
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I finally made this recipe, but it didn't turn out right. It wasn't firm enough for rolling and cutting. I used butter in place of shortening/lard; could that be the reason, along with the fact that I use 1c rapadura and 1/4c maple syrup?

I want to give it a go again. When I do, how thick, does it need to be rolled out?

Crunchy wife to my high-school sweetheart, mama to DS (10/23/05) , DS (11/22/07) , DD (3/9/10) , and DS (5/26/12),  and three babies in Heaven.
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#50 of 55 Old 05-22-2008, 06:49 PM
 
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Quote:
Originally Posted by HollyWhittemore View Post
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!)


I can't use lard either - reacting to pork.

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#51 of 55 Old 05-22-2008, 07:11 PM - Thread Starter
 
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It could be a couple of things - the maple syrup is certainly a culprit, I've found it makes everything a little too moist, if you have high humidity where you are you need to cut down the liquid, and what I've found *definitely* helps is to have cool batter - stick it in the fridge for a couple hours before you try to roll it.

MetaS. - reacting to pork? Dude, that sucks.

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#52 of 55 Old 09-15-2008, 12:54 PM
 
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Bumping since I happened upon this magical recipe!! :::


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I have a blog.
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#53 of 55 Old 09-15-2008, 12:59 PM
 
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I will have to make these again, they are really really good.

Due with number 5 in August. We do all that crunchy stuff.
.
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#54 of 55 Old 09-16-2008, 01:36 AM
 
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Thanks for bumping! This looks awesome!!

Mommy to DS (8/21/02), DD 4/13/04) and DS (1/2/06) : Improving every day! See my profile page for my blog address!
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#55 of 55 Old 09-16-2008, 09:18 AM
 
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Quote:
Originally Posted by HollyWhittemore View Post
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!)
Oh! Thank you so much for experimenting! I'm going to have to take it a step farther to make them egg free and I'm going to use goats milk kefir for the milk since I can't have cow's milk but it's so nice to know what'll work to make them gluten free! Woo hoo!

Maman to Mlle. C born 2/22/09, Due with #2 at the end of May 2013

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