Plenty Sweet Life

Grandma's Recipes One By One!

Buttermilk Donuts

The recipe for today is from my other grandma. She loved to bake all kinds of things, and I remember helping her make donuts from time to time. I don’t know if these are the actual donuts we made together, or if there were several different kinds that she made. Either way, these Buttermilk Donuts are delicious and pretty easy to do. It’s hunting season, and we made donuts for my dad to take deer hunting every year. Inevitably, I get a hankerin’ for donuts in the fall, so it’s time to make the donuts. My sister is an all-pro donut maker and she can whip up a batch of donuts like nobody’s business, but I’m not quite as good at it. Oh well, let’s give these a try . . .

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I had to have my husband take these to work just to get them out of the house or I would have finished them off – not even kidding!

Here is the recipe as I made it (there is an omission on the card, so pay attention to my typing it out instead of following the card):

Buttermilk Donuts

Beat:

2 eggs

1 cup sugar

1 teaspoon vanilla

1/4 cup oil (I used canola)

Mix dry ingredients together:

4 cups flour

4 teaspoons baking powder

3/4 teaspoon salt

1/4 teaspoon baking soda

Add alternately with dry mixture to first mixture:

1 cup buttermilk (this is the part left off of the card)

Beat (I used a wooden spoon).

Roll out on floured board, cut, and fry in 375 degree oil (I used canola oil).

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The dough will seem sticky at first, but if you flour the dough and the rolling-pin, it will work out just fine. If they do stick – and sometimes they do – I just use a metal spatula to get underneath the donuts and get them off the board (or in this case, my countertop).

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I still have an old donut cutter that has the middle cutter that cuts out the hole, but you could also use 2 different sized glasses to cut out the donuts, too.

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What better use for a big cast iron skillet? Keep an eye on the temperature of the oil and try to keep it at 375 degrees. Don’t put too many donuts in at one time – that lowers the temperature. Here’s a hint – keep the oil bottle to put the used oil back into for disposal.

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This made a pretty big batch, but I felt that some of the donuts got a bit wonky, but I don’t need them to all look the same. The taste is what’s important.

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You don’t have to roll the donuts in sugar, but that’s the way our family likes them. If you do it when they’re warm, the sugar sticks better.

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There is nothing better than donuts (note that I said donuts, not donut) with a cup of coffee. Ya gotta dunk!

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These donuts are just the best! I love them and you will, too. It’s not as hard as you think – just heat up your oil, mix up the dough, cut out the donuts, and then fry them until they’re golden. Simple dimple.

 

 

 

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Drop Donuts

Halloween 63

I love this picture of me trick or treating!

It says Halloween ’63 on the top so I was only 2.

This was the beginning of my love of fall and Halloween and treats! Ha!

Today’s recipe for Drop Donuts is a good one for this time of year.

I don’t remember Grandma ever making these but I wish she had!

Drop Donuts

Drop Donuts 2

These donuts were pretty easy to make. I didn’t have a lot of time so I halved the recipe.

Here is the (full) recipe as I made it:

Drop Donuts

Mix together:

2 eggs, beaten

1 cup white sugar

2 cups sour milk or buttermilk (I used buttermilk)

Sift together and stir into wet mixture:

1 teaspoon baking powder

1 1/2 teaspoon baking soda

4 cups flour

Add 1 Tablespoon melted butter and beat well.

Dip teaspoon into hot oil and then into dough.

(I didn’t do this – I used two spoons to drop the dough.)

Drop by teaspoon.

Fry in hot oil until golden brown and drain.

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It makes a nice, thick batter.

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I fried the donuts in peanut oil at 375 degrees.

Using the teaspoons to drop the donut dough is a good idea because I found that the smaller the spoonful of dough, the quicker it was to fry. I made some of them too big in the beginning and they weren’t done in the middle.

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It works well to drain them on a paper towel.

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This was half of a batch. While they were still warm, I tossed them in a mixture of 1/2 cup white sugar and 1 teaspoon cinnamon.

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Another great treat recipe from Grandma!

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