In some food categories, old fashioned recipes are just hard to beat. In my opinion, doughnuts fall into that category. The recipes in this article are perfect examples! Cool Fall evening and Cold Winter nights enjoy with a good cup of coffee or hot chocolate, maybe even milk for the little ones, oh so yummy! Great for lazy weekend breakfasts or brunch, too.
Mashed Potato Cake Donuts
- 2 large or 3 small potatoes
- 1 cup sugar
- 1 egg, well beaten
- 8 tbsp milk
- 1 1/2 tbsp shortening, melted
- 2 1/2 cups all-purpose flour
- 4 tsp baking powder
- 1 tsp vanilla extract
Peel potatoes, cut into quarters, place in a saucepan and cover with water. Boil until the potatoes are tender; mash very fine. Add the sugar, egg, milk, and shortening. Sift the flour and baking powder together and add to the potato mixture. Add the vanilla. Add more flour if needed until dough is stiff enough to roll out. Roll out and cut with a doughnut cutter. This should make about 24 large doughnuts. Fry in hot oil in a deep fryer or a deep cast iron skillet. Turn once during cooking. Cook until lightly browned and floats toward the top. Sprinkle with powdered sugar if desired.
1950s Homemade Doughnuts
This is one of my old family recipes from the 1950s.
- 3 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 3/4 tsp salt
- 1/2 tsp ground nutmeg
- 1/3 cup milk
- 1/2 cup shortening, melted
- 4 eggs, beaten
- 2/3 cup sugar
- oil for deep frying
- cinnamon sugar and/or sifted powdered sugar
In a bowl combine the flour, baking powder, cinnamon, salt, and nutmeg; set aside. In another bowl combine milk and melted shortening. In a large mixing bowl combine the eggs and sugar; beat with electric mixer until thick, about 5 minutes. Add milk mixture; stir with wooden spoon to combine. Add flour mixture and stir with wooden spoon until smooth. Cover dough; chill 2 hours (dough will remain slightly sticky).
Turn dough out onto a lightly floured surface. Roll dough to 1/2-inch thickness. Cut dough with a floured 2 1/2-inch round cutter. Use a 1 1/4-inch cutter to cut the hole for the doughnut. If you have it, you can just use a doughnut cutter.
Fry 2 or 3 doughnuts at a time in deep hot oil (375 degrees) for 2 to 2 1/2 minutes or until brown, turning halfway through with a slotted spoon. Drain on paper towels. Repeat with remaining doughnuts and doughnut holes.
Shake warm doughnuts in a bag with cinnamon sugar and/or powdered sugar. Serve warm.
To make cinnamon sugar, stir 1/2 cup granulated sugar and 1 teaspoon of cinnamon together.
Yield: approximately 15 doughnuts + holes
You will find more of Linda’s recipes at http://grandmasvintagerecipes.blogspot.com