Post by wyomama on Jul 22, 2009 14:20:25 GMT -5
GRAMMIE’S DOUGHNUTS
You need a heavy pan that will float 6 or 7 doughnuts at a time without their touching. The fat needs to be at least 1 ½ “ deep. They are best cooked in a fat that is solid at room temp such as lard or a mixture that achieves the same thing. One time I used a mixture of 4 fats. 1 pint lard, 1 pint duck fat, 1 pint beef fat, and maybe 1 cup sunflower seed oil (just so I didn’t have to use any more of my scant supply of lard. Today I used half beef fat (tallow) and half lard; this is perhaps the ideal combo of fats. You vary the amount of fat according to what is necessary in order to get it deep enough. You can strain and reuse the fat, adding some vit E while it is still sort of hot as a preservative.
Have everything set up and ready. Line a cookie sheet with a couple of layers of newspaper on which to drain the doughnuts. Set this next to your hot fat.
I don’t use a thermometer. Fry a test piece. It should sink for about 30 seconds, then float up and sizzle but not violently. As you see the edges getting tan take a fork and turn it over. If the fat is too hot the doughnut won’t puff because the crust forms too fast. If the fat is not hot enough a flocculent surface develops that soaks up to much fat. Get all your doughnuts cut out before frying. Then work fast, slowing down only in case the fat cools down too much. If it does, pause while it heats up.
1 cup sugar 1 heaping tablespoon of soft butter or lard 2 eggs Salt , about 1 teaspoon (Grammie’s recipe just says “salt”) 1 cup milk Nutmeg Flour (amount not specified but it takes a scant 4 cups, more for rolling out) Today I used 1 cup of whole wheat pastry flour substituted for 1 cup of King Arthur unbleached. 1 tablespoon baking powder (Rumford) Combine dry ingredients well.
Beat eggs and add soft butter and sugar. Beat well and add milk
Add dry ingredients to egg mixture. Dough should not be hard but add enough flour so that it is easily handled and rolled.
Grammie listed the ingredients with no instructions. I have evolved these.
Shake doughnuts in powdered sugar if desired.
You need a heavy pan that will float 6 or 7 doughnuts at a time without their touching. The fat needs to be at least 1 ½ “ deep. They are best cooked in a fat that is solid at room temp such as lard or a mixture that achieves the same thing. One time I used a mixture of 4 fats. 1 pint lard, 1 pint duck fat, 1 pint beef fat, and maybe 1 cup sunflower seed oil (just so I didn’t have to use any more of my scant supply of lard. Today I used half beef fat (tallow) and half lard; this is perhaps the ideal combo of fats. You vary the amount of fat according to what is necessary in order to get it deep enough. You can strain and reuse the fat, adding some vit E while it is still sort of hot as a preservative.
Have everything set up and ready. Line a cookie sheet with a couple of layers of newspaper on which to drain the doughnuts. Set this next to your hot fat.
I don’t use a thermometer. Fry a test piece. It should sink for about 30 seconds, then float up and sizzle but not violently. As you see the edges getting tan take a fork and turn it over. If the fat is too hot the doughnut won’t puff because the crust forms too fast. If the fat is not hot enough a flocculent surface develops that soaks up to much fat. Get all your doughnuts cut out before frying. Then work fast, slowing down only in case the fat cools down too much. If it does, pause while it heats up.
1 cup sugar 1 heaping tablespoon of soft butter or lard 2 eggs Salt , about 1 teaspoon (Grammie’s recipe just says “salt”) 1 cup milk Nutmeg Flour (amount not specified but it takes a scant 4 cups, more for rolling out) Today I used 1 cup of whole wheat pastry flour substituted for 1 cup of King Arthur unbleached. 1 tablespoon baking powder (Rumford) Combine dry ingredients well.
Beat eggs and add soft butter and sugar. Beat well and add milk
Add dry ingredients to egg mixture. Dough should not be hard but add enough flour so that it is easily handled and rolled.
Grammie listed the ingredients with no instructions. I have evolved these.
Shake doughnuts in powdered sugar if desired.