NT-style doughnut recipe from my grandmother - Mothering Forums

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#1 of 55 Old 02-06-2007, 02:39 AM - Thread Starter
 
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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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#2 of 55 Old 02-06-2007, 02:46 AM
 
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OMG I think I love you


Must.try.this...

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#3 of 55 Old 02-06-2007, 11:10 AM
 
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OMG I think I love you


Must.try.this...
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#4 of 55 Old 02-06-2007, 11:17 AM
 
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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. :
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#5 of 55 Old 02-06-2007, 12:04 PM
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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.
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#6 of 55 Old 02-06-2007, 12:30 PM
 
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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.
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#7 of 55 Old 02-06-2007, 12:49 PM
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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 !!!
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#8 of 55 Old 02-06-2007, 12:52 PM
 
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I know what I'm making for tomorrow!

Thanks!!
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#9 of 55 Old 02-06-2007, 02:22 PM - Thread Starter
 
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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.

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#10 of 55 Old 02-06-2007, 03:34 PM
 
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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.
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#11 of 55 Old 02-06-2007, 03:54 PM
 
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Homemade donuts. : :
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#12 of 55 Old 02-06-2007, 04:45 PM
 
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I think I'll start a batch tonight!

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#13 of 55 Old 02-06-2007, 04:47 PM
 
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Mama to 9 so far:Mother of Joey (20), Dominick (13), Abigail (11), Angelo (8), Mylee (6), Delainey (3), Colton (2) and Baby 8 and Baby 9 coming sometime in July 2013.   If evolution were true, mothers would have three arms!

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#14 of 55 Old 02-06-2007, 05:46 PM
 
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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?
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#15 of 55 Old 02-06-2007, 06:10 PM - Thread Starter
 
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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.

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#16 of 55 Old 09-25-2007, 11:21 AM
 
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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!

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#17 of 55 Old 09-25-2007, 05:36 PM
 
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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?
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#18 of 55 Old 09-25-2007, 06:57 PM
 
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yeah, i don't remember a deep-fryer as a kid. i think it was just a deep skillet???

i'm so drooling.

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#19 of 55 Old 09-25-2007, 09:57 PM
 
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What would you put on your donuts? Um... sugar glaze?
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#20 of 55 Old 09-25-2007, 10:06 PM
 
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What would you put on your donuts? Um... sugar glaze?
Isn't sugar glaze basically just imitating honey?
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#21 of 55 Old 09-25-2007, 10:13 PM
 
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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.

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#22 of 55 Old 09-25-2007, 10:35 PM
 
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Dumb question here.....


How do you make them look like doughnuts? With the circle, and the hole and all? :

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#23 of 55 Old 09-25-2007, 10:41 PM
 
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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.
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#24 of 55 Old 09-25-2007, 10:41 PM
 
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Oh, wow, this sounds good! Does this mean doughnuts can be healthy...almost, kinda sorta?

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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!

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#25 of 55 Old 09-26-2007, 01:35 AM - Thread Starter
 
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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.

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#26 of 55 Old 09-26-2007, 01:44 AM
 
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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.

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#27 of 55 Old 09-26-2007, 02:03 AM
 
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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. :
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#28 of 55 Old 09-26-2007, 11:11 AM
 
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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.
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#29 of 55 Old 09-26-2007, 02:02 PM
 
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Well, that sound easy enough!!

I was sure there was some special technique to getting the hole in the middle....HA

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#30 of 55 Old 09-26-2007, 06:02 PM
 
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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.

Due with number 5 in August. We do all that crunchy stuff.
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