Receta Grammy’s Doughnuts
Grammy’s Doughnuts
By Eliot, on November 29th, 2011
We were sitting around the Thanksgiving breakfast table (eating cranberry muffins) and mom declared, “Let’s make doughnuts!” Well, obviously we were not making them for a second breakfast. I suggested we wait until the nephews were back and make them for last Saturday’s breakfast. This is an heirloom recipe from the family recipe book. Grammy was mom’s grandmother. Here is the recipe in its original:
Snowball Doughnuts (Grammy’s)
Cream 1 C. sugar with 3 or 4 T. melted oleo. Add 2 well beaten eggs, 1 c. sweet milk, 1 t. vanilla, salt, 2 t. nutmeg, 2 round t. B.P. in flour to make a stiff dough. Roll to 1 ” depth and fry.
Again, these old recipes lack a little finesse. As mom made them, I took special notes. Here is the modern version:
- Grammy’s Snowball Doughnuts
- 1 c. sugar
- 4 T. butter, softened
- 2 eggs, beaten
- 1 c. 2% milk
- 1 t. vanilla
- 1/2 t. salt
- 2 t. fresh ground nutmeg
- 1 T. baking powder
- 3 c. flour
- Canola oil for frying
- Cinnamon Sugar in a paper bag
In the bowl of a stand mixer, cream sugar and butter. Add eggs, milk, and vanilla. Mix to combine. In a smaller bowl, whisk together nutmeg, baking powder and flour. Add flour to mixer and mix to make a stiff dough. Roll out flat to 1/2 inch. Fry in oil (at least 2 inches of oil) in a deep skillet or heavy saucepan. Flip each doughnut once while frying. Remove and let drain on paper towels. While still warm, shake doughnuts in cinnamon-sugar mixture. Best eaten warm.
We shook a few in powdered sugar, but for old-school style, you can’t beat the cinnamon-sugar. Mom got creative and made one “turd” doughnut for my brother-in-law. I made sure that I dipped it in powdered sugar instead of the cinnamon mixture. I wanted to help him out as much as I could.
What was my wise five-year-old nephew’s comment about this pile of doughnuts? “Why are we eating unhealthy stuff for breakfast?”
Out of the mouths of babes.
I originally posted about Grammy’s Doughnuts this summer.