Old Fashioned Donuts
Not sure where this recipe originated, but my grandmother made them often, and we loved them!
Not sure where this recipe originated, but my grandmother made them often, and we loved them!
- Carbohydrate 45.3697990909091 g
- Cholesterol 30.6154545454545 mg
- Fat 8.90374818181818 g
- Fiber 0.99668183209273 g
- Protein 4.97060090909091 g
- Saturated Fat 1.11080931818182 g
- Serving Size 1 1 Serving (89g)
- Sodium 139.061545454545 mg
- Sugar 44.3731172588164 g
- Trans Fat 0.461026772727273 g
- Calories 280 calories
Step-by-step
- Sift flour, sugar, baking powder, salt and nutmeg.
- At medium speed, beat eggs and vanilla.
- Add milk, oil and dry ingredients alternately to egg - sugar mixtures.
- Beat well after each addition.
- Add batter to each donut moldin pre-heated oiled donut maker.
- Bake until browned.
Can whole milk be swapped for buttermilk without altering the leavening dynamics? Baking powder relies on specific acid-base reactions to create carbon dioxide bubbles, meaning altering dairy requires adjusting the chemical balance. Swapping whole milk for a lower-fat alternative reduces richness and alters the final crumb density.
- Substitute whole milk with equal parts plain yogurt thinned with water to maintain the intended moisture level without thinning the batter excessively.
- Preheat the electric donut maker to 375 degrees Fahrenheit before adding batter to ensure immediate crust formation and prevent sticking.
- Bake batches for approximately 4 to 5 minutes, watching for a light golden-brown surface and a springy texture when pressed lightly with a fingertip.
- Store baked donuts in an airtight container at room temperature for up to two days, or freeze them unglazed for up to one month.
Fresh ground nutmeg provides volatile aromatic compounds that pre-ground spices lose over months on pantry shelves. Grating whole nutmeg directly into the dry mixture yields a sharper, more pungent spice profile that balances the high sugar content.
