Baked Doughnuts - Make Your Flavor
As promised, here is the recipe for Grandma Betty's doughnuts. Not doughnut holes, but doughnuts. A lot of the recipe was left to memory, and lost to time. This Mamma had to make it up using the best of my abilities, and feel like I mostly succeeded.
There are actually two Doughnuts recipes in the cookbook, and both quite similar, but since I did have sour cream and no sour milk, I chose the 2nd recipe, which just required sour cream. Here goes:
3 eggs beaten
1 cup sugar
Salt (I used 1/4 tsp)
1 cup sour cream
1 teaspoon soda
Mix these ingredients well. Then add flour and flavor, as says the recipe. I added about a teaspoon of almond extract and a teaspoon of cinnamon. Any number of flavorings could be added, like lemon extract, strawberry, cocoa, use your imagination and try some different things for different batches.
Then the flour. I ended up using 3 1/2 cups. I think I could have gotten away with 3 1/4, and maybe the doughnuts would have been lighter, but this is what I tried. I had two brand new doughnut baking pans, 7 1/2 " x 10 1/2". I sprayed them with Pam and filled each cavity with a fat tablespoon. The dough divided out exactly to 2 dozen doughnuts after all was said and done. I baked them at 375 degrees for 15 minutes, and let them cool on a wire rack.
To finish I put about half a cup of powdered sugar in a bag and tossed to coat. I also had some chocolate frosting with sprinkles and finished them out, saving 3 for the kid who hates frosting, sugar and the like.
There are actually two Doughnuts recipes in the cookbook, and both quite similar, but since I did have sour cream and no sour milk, I chose the 2nd recipe, which just required sour cream. Here goes:
3 eggs beaten
1 cup sugar
Salt (I used 1/4 tsp)
1 cup sour cream
1 teaspoon soda
Mix these ingredients well. Then add flour and flavor, as says the recipe. I added about a teaspoon of almond extract and a teaspoon of cinnamon. Any number of flavorings could be added, like lemon extract, strawberry, cocoa, use your imagination and try some different things for different batches.
Then the flour. I ended up using 3 1/2 cups. I think I could have gotten away with 3 1/4, and maybe the doughnuts would have been lighter, but this is what I tried. I had two brand new doughnut baking pans, 7 1/2 " x 10 1/2". I sprayed them with Pam and filled each cavity with a fat tablespoon. The dough divided out exactly to 2 dozen doughnuts after all was said and done. I baked them at 375 degrees for 15 minutes, and let them cool on a wire rack.
After all is said and done, had I rolled these out and fried them they probably would have been better. But isn't everything that's fried? The baking route definitely saved some fat and calories, and did make for some well formed, firm doughnuts. I can imagine a lot of different flavor combinations to try and will definitely give these a go again and document the results.
They were definitely fun to try and the amount of satisfaction I had when tucking them into a box for the kids to enjoy in the morning was immense. So have some fun and try this old fashioned doughnut recipe and let me know how you made it your own!
Mamma Rust
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