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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
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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.

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The Old Farmer's Almanac Editors

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Comments

John (not verified)

5 months 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 1 month 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 8 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.