Archive for ‘Doughnuts’

August 15, 2010

Jelly Busters

  • ½ c. lukewarm water
  • 1 tsp. sugar
  • 1 pkg. active dry yeast
  • 1 egg slightly beaten
  • 2 tbsp. sugar
  • 1 tsp. salt
  • 1/3 c. soft butter
  • ¾ c. scalded milk
  • 1 tsp. almond extract
  • 3 ½ to 4 c. sifted flour
  • thick jam or jelly
  • fat for deep frying
  • sugar

Measure water and add 1 tsp. sugar. Stir to dissolve. Sprinkle yeast over and let stand 10 mins. Combine egg, sugar, salt, butter, and scalded milk. Stir until butter is melted and let cool to lukewarm. Stir in almond extract and yeast mixture. Add enough of the flour to make a stiff dough. Turn out on floured board and knead until smooth and small bubbles appear under the surface. Put in greased bowl, cover with damp towel and let rise until double, about one hour. Roll dough ¼ in. thick. Cut in 2 ½ inch rounds. Top with jab and put round on top. Seal. Let rise 30 mins. Heat fat to 375 and deep fry.

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August 15, 2010

Midget Doughnuts

Lorraine M (who is this?)

  • 3 c. flour
  • 4 tsp. baking powder
  • ½ tsp. salt
  • 1 c. sugar
  • ¼ tsp. nutmeg or mace
  • 3 tbsp. shortening
  • 1 tsp. vanilla
  • 2 eggs
  • 2/3 c. milk

Measure flour (no sifting) onto waxed paper. Add baking powder, salt and spice; stir well to blend. Cream sugar, butter and vanilla. Beat in eggs. Add dry ingredients. Chill dough 2 hours. Roll dought to ½ inch thickness. Cut into 1” squares. Fry in deep fat at 375 (a cube of bread will brown in 1 minute). Fry only 3 or 4 at a time, about 1 ½ mins. on each side. Drain on absorbent paper. Roll in sugar or dust with icing sugar. Yield: approx 5 dozen.

August 14, 2010

Yeast Doughnuts

Mrs. P.A. Epp – mother of an old school pal of Eva’s

  • 1 c. butter
  • 2 c. sugar
  • 4 c. scalded milk
  • 1 yeast cake dissolved in ½ c. lukewarm milk + 3 eggs beaten

Cream the butter, add 1 c. sugar and beat again. Add the scalded milk and yeast. Mix with flour to a batter. Let rise over night. In the morning add the beaten eggs and another cup sugar and nutmeg. Make a smooth dough. Let rise. Turn on board. Roll and cut. Let rise. Bake in hot lard.

August 14, 2010

Sparkle Doughnut Balls

Betty Ruchford – a lady that went to the same church in Grassy Lake. Two sons Eugene’s age.

  • 1 egg
  • ½ c. sugar
  • ½ c. orange juice
  • 1 tbsp. melted shortening
  • 2 tsp. grated orange rind
  • 2 c. sifted flour
  • ½ tsp. salt
  • ¼ tsp. nutmeg

Cream together egg and sugar till light, then add orange juice, shortening and rind. Mix well and add sifted dry ingredients. Drop by tsp. into hot fat and brown on all sides. Dip in sugar when cool.

August 12, 2010

Portzelky

Eva Neufeld – Eugene loves these. Make them at New Year’s Eve!

  • 2 pkgs. dry yeast
  • 2 c. milk
  • ½ c. butter (or marg.)
  • 1 tsp. salt
  • 4 eggs (slightly beaten)
  • 1 pound raisins
  • flour to make soft batter

Prepare yeast as directed on pkg. Warm milk slightly. Add the salt, eggs, melted butter and flour to make a soft batter. Add washed raisins. Let rise till double in bulk. Drop by spoonful into hot sizzling fat. Fry quickly.

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August 12, 2010

Crullers

“Eat with watermelon.”

Crullers and Watermelon

  • 3 c. flour
  • 2 eggs
  • ¾ c. milk
  • 1 tsp. salt
  • 2 tsp. baking powder
  • 2 tbsp. sugar
  • ½ c. butter or ¼ c. margarine + ¼ c. Crisco

Mix flour, salt, baking powder, and sugar. Rub in butter. Slightly beat eggs and add milk. Add liquid to first mix. Roll out and cut into rectangles about 3”x5”. Slit down middle. May be twisted or not. Deep fry in hot oil.

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August 12, 2010

Potato Doughnuts

Tena Giesbrecht, Altona, Manitoba. Via Evie Doerksen [nee Neufeld]
Eva: “Potato doughnuts are fantastic, and they rise so well!”

  • 1 ½ c. sugar
  • 2 c. mashed spuds
  • 3 eggs
  • 1 c. milk
  • 5 tsp. baking powder
  • 5 c. flour
  • 3 tbsp. melted shortening
  • 1 tsp. salt
  • ¼ tsp. nutmeg

Beat spuds well, add shortening, beaten eggs and milk. Sift dry ingredients and mix with first mix. Soft dough, roll to ½ inch thick, fry in deep fat fryer.