Home on the Grange: Doughnut Day Treat

Posted Jun 3 2016, 6:24 pm in


These are really fastnacht. Fried by any name tastes just as sweet.

Since today is National Do(ugh)nut Day, here’s a recipe from the 1950 Pennsylvania State Grange Cook Book

Grangers Doughnuts

4½ cups  flour
4 teaspoons baking powder
½ teaspoon nutmeg
½ teaspoon salt
3 beaten eggs
1 cup sugar
1 cup mashed potatoes
2 tablespoons shortening
¾ cup sour milk*
1 teaspoon vanilla

Mix all ingredients and cut out.** Makes 4 dozen.

*Sour milk: Use ¾ tablespoon vinegar or lemon juice and enough milk to equal one cup. Stir and let stand for five minutes before using.
**The original recipe doesn’t say anything about how to fry these, but usually you fry do(ugh)nuts in deep fat until golden brown (about a minute per side). In the land of the Pennsylvania Dutch, the hot do(ugh)nuts would be dredged in granulated sugar.

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