Doughnuts
These classic doughnuts, from a 1900 cookbook, offer a simple yet satisfying treat. The recipe combines basic ingredients to create a tender, golden-brown pastry, perfect for a comforting breakfast or snack. The doughnuts are fried to perfection and then drained, resulting in a delightful texture and flavor.
Ingredients
- 3/4 cup Granulated sugar
- 1 large Egg
- 2/3 cup Milk
- 2 cups All-purpose flour
- 1/2 teaspoon Salt
- 1/4 teaspoon Ground cinnamon
- 2 teaspoons Baking powder
- as needed for frying Vegetable oil (Quantity estimated (not specified in original recipe))
- as needed for draining Brown paper (Quantity estimated (not specified in original recipe))
Instructions
- 1In a large bowl, mix the beaten egg and sugar until well combined. Add the milk, then gradually whisk in the flour, salt, cinnamon, and baking powder, ensuring all ingredients are sifted together. Mix until a dough forms.
- 2Take half of the dough and roll it out to about 1/3 inch thickness. Use a doughnut cutter to cut out the doughnuts. Repeat with the remaining dough. Gather the scraps, roll them out again, and cut more doughnuts.
- 3Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully fry the doughnuts, turning them until they are a delicate golden brown. This should take about 2-3 minutes per side.
- 4Remove the doughnuts from the oil and place them on brown paper to drain excess oil. Serve warm.