Old Fashioned Spice Doughnut Recipe
From the Boston Cooking School Cookbook published in 1898 comes this recipe for spice doughnuts.
It makes about a dozen large doughnuts as well as the same number of doughnut holes.
They are best fresh out of the fryer. They are ok the next day. So if you do not have enough people to eat them all on day one, make half a batch.
The key to these is to have your frying oil at 180 C and to make only two at a time. That keeps the oil temperature even so the doughnuts do not pick up oil.
I use a very simple immersion heater fryer with a basket for donuts and everything else. It makes life a pleasure.
Cream 1 cup sugar with 2 1/2 tablespoons of butter.
Add three eggs, one at a time and blend in well after each.
Sift together 4 teaspoons of baking powder, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1 1/2 teaspoons salt.
Add them to the sugar butter mixture.
Add 1/4 cup milk.
Knead to combine.
If the mix is to soft and sticky, add a bit of flour until it is just firm enough to roll.
Take 1/3 of the mix and roll it to about 1/3 inch thick. Cut out donuts with whatever you have on hand that will make a circle and cut the holes with something smaller. (Who has a donut cutter lying around? I use a plastic container and liqueur glass.)
Add to the fryer and turn it when the bottom is brown. Only brown a side once or it will pick up oil.
Each time you cut donuts, add more of the uncut dough to the remains. That way the dough you are working stays tender.
Cool and add powdered sugar.
Or dip them in melted chocolate icing.
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