NEW ENGLAND HOMEMADE DONUTS RECIPES
NEW ENGLAND DOUGHNUTS RECIPE - FOOD.COM
Another recipe my mother used to make, usually in the fall. What a treat is was to come home from school and smell fresh hot doughnuts in the kitchen, we usually just dusted them with powdered sugar or powdered sugar and cinnamon powder. Made them again for the first time in about 20 years....brings back memories!
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 2 dozen doughnuts, 24 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil to 350°F.
- Beat egg yolks until lemon colored,add sugar, then add in milk, vanilla, cream of tartar, and melted shortening.
- Sift together flour, salt, soda, nutmeg and cinnamon in large bowl.
- Add wet ingredients and mix until sticky dough forms.
- Turn dough out onto floured surface and roll out to 3/4 inch thick. Cut with doughnut cutter -- flouring surface to prevent sticking, and drop into hot oil.
- cook 2-3 minutes turning in oil until both sides are a nice dark golden brown.
- Drain on paper towels to cool and frost with powdered sugar.Enjoy!
Nutrition Facts : Calories 124.8, FatContent 2.3, SaturatedFatContent 0.8, CholesterolContent 28.7, SodiumContent 142.4, CarbohydrateContent 22.9, FiberContent 0.6, SugarContent 6.8, ProteinContent 2.9
NEW ENGLAND DOUGHNUTS RECIPE - FOOD.COM
We owe thanks to the Pilgrims for introducing doughnuts to the Americas. The doughnut originated in Holland, where it was called olie koeken, which means oil cakes. While the Pilgrins were in Holland awaiting passage to the New World, they learned to make doughnuts and brought this yummy morsel to Plymouth Rock as did the Dutch themselves when they later settled in New Amsterdam. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.
Total Time 25 minutes
Prep Time 20 minutes
Cook Time 5 minutes
Yield 24 doughnuts
Number Of Ingredients 11
Steps:
- Sift first five ingredients together.
- Add sugar to melted butter and beat thoroughly.
- Beat eggs and add to sugar mixture.
- Add dry ingredients alternatively with milk to batter.
- Have dough a little stiffer than biscuit dough.
- Preheat oil to 360F in a large saucepan or stockpot.
- Roll dough to 1/4 inch on a floured board.
- Cut with doughnut cutter and fry until golden; turn and fry until golden on the other side.
- Drain on paper towels and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 129.9, FatContent 2, SaturatedFatContent 1, CholesterolContent 21.6, SodiumContent 87.7, CarbohydrateContent 24.9, FiberContent 0.6, SugarContent 8.4, ProteinContent 3
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We owe thanks to the Pilgrims for introducing doughnuts to the Americas. The doughnut originated in Holland, where it was called olie koeken, which means oil cakes.
While the Pilgrins were in Holland awaiting passage to the New World, they learned to make doughnuts and brought this yummy morsel to Plymouth Rock as did the Dutch themselves when they later settled in New Amsterdam. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.
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