3 eggs (¾ cup)
1 cup sugar
2 tablespoon soft butter or margarine
3 ¾ cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
¾ teaspoon nutmeg or mace
⅔ cup buttermilk
Salad oil or shortening for deep-frying
1. In large bowl of electric mixer, at high speed, beat eggs with sugar and butter until very light and fluffy – about 3 minutes. Scrape side of bowl occasionally.
2. Meanwhile, sift flour with baking powder, soda, salt, and nutmeg; set aside.
3. At low speed gradually beat buttermilk into egg sugar mixture.
4. Add flour mixture gradually; beat, at low speed, just until combined and smooth. Dough will be soft.
5. Cover bowl with saran or waxed paper; refrigerate until well chilled about 1 hour.
6. Now remove half the chilled dough to a very-well-floured pastry cloth (keep rest in refrigerator until ready to use). Turn over dough, to coat with flour.
7. Roll out 1/3 inch thick. Cut with floured 3 inch doughnut cutter, dipping cutter into flour between each cutting.
8. With wide spatula, transfer cut doughnuts to top edge of pastry cloth.
9. Press trimmings together; reroll, and cut. Lest rest, uncovered, 10 minutes.
10. Meanwhile, in electric skillet or heavy saucepan, slowly heat salad oil (from 1 ½ to 2 inches deep) to 375F on deep-frying thermometer.
11. Gently drop doughnuts and “holes” 3 or 4 a time into hot oil. (Adding too many doughnuts at one time would cool oil; doughnuts would absorb it and be greasy.)
12. As they rise to surface, turn with slotted utensil. Continue frying doughnuts and holes until golden-brown on both sides – about 3 minutes in all.
13. With slotted utensil, lift doughnuts from hot oil, hold over skillet a few seconds, to drain slightly.
14. Drain well on paper towels. Frost warm doughnuts, or sprinkle with cinnamon-sugar.
2 cups sifted confectioners’ sugar
2 ½ tablespoons milk
2 teaspoons vanilla extract
1. Combine all ingredients, stirring with fork until smooth and well combined.
2. Spread each warm doughnut with 2 tablespoons frosting. If desired, garnish tops with chopped nuts, plain or toasted coconut, or non-pereils.
Doughnuts were made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe was taken from McCall CookBook, the chapter on “Quick Breads - Doughnuts”, page 67 an edition of between 1950 – 1960s.
PDF Version of Perfect Doughnuts
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