Order Your Almanac Today!

Sugar 'n' Spice Doughnuts

The Editors
Yield
Makes 24 doughnuts
Category
Quickbreads, Coffee Cakes
Course
Breakfast & Brunches
Desserts
Occasions
Christmas
New Year's Day
Thanksgiving
Credit
Katrina Giard, North Hero, Vermont
Sources
Recipes with a History
Print Friendly and PDF

The sugar ‘n’ spice doughnuts will fill your kitchen with the scents of cinnamon and nutmeg and everything nice.

As with most doughnuts, these are deep fried from a flour dough. You can simply heat vegetable oil in a deep pan over medium heat.

Adapt the spices as you wish.  For example, if you would like more “spice” flavor, add clove whenever you add cinnamon (1/4 teaspoon for the donuts and 1/8 teaspoon to the coating). 

Or, if you only want a “cinnamon and sugar” coating, just mix 2 tablespoons of cinnamon with the sugar.

Enjoy your fresh, delicious hot donuts! What a treat!

Ingredients
3 tablespoons vegetable shortening
1 cups sugar
2 large eggs, beaten
4 1/2 cups all-purpose flour
3/4 teaspoon nutmeg
1/4 teaspoon cinnamon
4 teaspoons baking powder
1 teaspoon salt
1 cup milk
vegetable oil, for deep-frying
Instructions

In a large bowl, cream the shortening with 1 cup of sugar, then beat in the eggs. In a separate bowl, sift together the flour, baking powder, spices, and salt. Add to the creamed mixture alternately with the milk, stirring into a soft dough. 

Roll out the dough on a lightly floured board to a 1/2-inch thickness. Cut with doughnut cutter.

Heat the vegetable oil in a deep pan over medium heat. Add enough oil so that the doughnuts will float in the pan as they cook. When the oil is hot, (about 375°F), carefully lower the dough into the pan and fry for about 3 minutes on each side, turning only once. Cover a cookie sheet with paper towels and place the doughnuts on the sheet to drain.

Coating

Ingredients
3/4 cup sugar
2 teaspoons cinnamon
1/8 teaspoon nutmeg
Instructions

Combine the remaining sugar and the spices in a small, clean bag.  Put the warm doughnuts into the bag, a few at a time, and shake until coated with the sugar and spice mixture.

About The Author

The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors
 

What's cooking in The Old Farmer's Store?
More Like This

Comments

John (not verified)

6 months 2 weeks ago

My mom used to fry donuts and roll them in cinnamon and sugar fir a morning treat. She used canned biscuits with a hole punched out and they were great. In Indiana, fried biscuits and apple butter are a popular offering with a fried chicken dinner.

Lori-Ann (not verified)

4 years 2 months ago

Could butter be used instead of the shortening? I don't want to affect the texture, but I'd prefer not to use shortening if I can.

Hi, Lori-Ann. We highly recommend that you make the recipe using shortening.

sandy (not verified)

7 years 10 months ago

I tried these today and they turned out great . I only let them fry for about 2 minutes each side cause they seemed a little harder if left any longer.