Best 5 Donuts Sweet Milk Pre 1940s Recipes

THE BEST OLD-FASHIONED DOUGHNUTS

Steps:

• Whisk together the flour, granulated sugar, baking powder, 1 1/4 teaspoons of the salt and the nutmeg in a large bowl until completely combined. Whisk together 2/3 cup of the buttermilk, the sour cream, eggs, yolks, 1 tablespoon of the vanilla paste and the oil in a medium bowl until completely combined. Fold the wet ingredients to the dry ingredients just until a soft and sticky dough comes together (do not overwork).
• Line a rimmed baking sheet with parchment paper and liberally dust with flour (about 1/3 cup).
• Scrape the dough onto the prepared baking sheet. Dust your hands and the top of the dough with more flour, then gently pat the dough to 3/4-inch thick.
• Working on the baking sheet, punch out as many rounds as you can with a 3 1/4-inch cutter. Then use a 1 1/4-inch cutter to punch out the center of each round. Dip the cutters in flour before each cut to avoid sticking. Gather the dough scraps and gently re-roll without overworking the dough. Repeat cutting until all the dough has been used (you should have 8 doughnuts).
• Set a wire rack inside a rimmed baking sheet and line a second rimmed baking sheet with several layers of paper towels. Fit a large heavy pot with a deep-fry thermometer and pour in oil to a depth of 3 inches. Heat over medium-high until the thermometer registers 375 degrees F.
• Fry the doughnuts in batches until deep golden brown, about 2 minutes per side. Transfer to the wire rack and let cool slightly. Fry the doughnut holes until deep golden brown, about 90 seconds per side. Transfer to the wire rack and let drain for 1 minute. Then transfer to the paper-towel lined baking sheet to cool for 10 minutes before glazing. (This two-step process gets a lot more oil out of the doughnuts than using only one method.) Repeat with the remaining dough, making sure the oil returns to temperature between batches.
• Whisk together the confectioners' sugar, the remaining 6 tablespoons buttermilk, the remaining 1 teaspoon vanilla paste and 1/8 teaspoon salt in a medium bowl until the glaze is smooth and the consistency of honey; add more confectioners' sugar or buttermilk if necessary.
• Dip each doughnut into the glaze on one side (we like the craggy side, it has more texture for an appetizing appearance), letting the excess drip back into the bowl, then return it to the wire rack. Toss the doughnut holes in the glaze to coat completely and return to the wire rack. Let the glaze set for 10 minutes before serving.

DONUTS (SWEET MILK) PRE-1940'S

Steps:

• Cream Fat, add sugar, add milk and well beaten eggs.
• Add 3 cups flour mixed and sifted with dry ingredients, then more flour to make dough just stiff enough to roll.
• With knife, toss about 1/3 of the dough on lightly floured board, knead slightly to make smooth.
• Roll thickness to about 1/2 inch.
• Use floured spatula freely to prevent dough from sticking to board.
• Cut with floured doghnut cutter.
• Fry in deep fat about 2 minutes, they should come quickly to the top.
• Brown on one side then brown on the other side. Turn but once.
• Drain over fat and then on absorbent paper.
• When partly cooled sprinkle with powdered sugar.

SWEET MILK DONUTS

Steps:

• Sift flour; measure, sift again with baking powder, salt and spices.
• Beat eggs; add vanilla and sugar. Beat well. Mix in softened butter.
• Add milk and sifted dry ingredients alternately. Mix into soft dough.
• Turn dough onto lightly floured board. Knead lightly for half a minute and roll out 1/3 inch thick. Cut with floured doughnut cutter. Remove trimmings.
• Lift each doughnut with a wide spatula and carefully ease into deep fryer pre-heated to 375 degrees. Put as many into oil as can be turned easily.
• Fry about or until completely brown on each side. Lift from fryer with a long fork. DO NOT PIERCE.
• Drain on absorbant paper.
• Serve plain, sugared or frosted.

SUPER EASY DOUGHNUTS

Steps:

• Stir the vinegar into the milk, and let stand for a few minutes until thick.
• In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and vanilla until well blended. Sift together the flour, baking soda, and salt; stir into the sugar mixture alternating with the vinegar and milk. Roll dough out on a floured surface to 1/3 inch thickness. Cut into doughnuts using a donut cutter. Let stand for about 10 minutes.
• Heat the oil in a large deep skillet to 375 degrees F (190 degrees C). Fry doughnuts in the hot oil until golden, turning over once. Drain on paper towels. Dust with confectioners' sugar while they are still warm, and serve immediately.

DAIRY FREE DOUGHNUTS RECIPE BY TASTY

Steps:

• Gently melt the butter over a low-medium heat. Add milk and 2 tablespoons of sunflower oil and mix together. Once combined, take off the heat and set aside.
• In a separate bowl, combine the flour, half of the sugar, baking powder and salt with a fork. Make a well in the centre.
• Pour the butter mixture into the well. Combine gradually until a thick dough forms.
• Using your hands, roll dough into little flat balls and with your thumb, press a hole in the centre of each doughnut. (You may need to flour your hands for this part to avoid getting sticky!)
• Heat up the litre of oil in a pan. To know when it's hot enough, fry a little bit of bread in the oil. If it goes brown and floats to the top, in 45-50 seconds the oil will be ready!
• Gently lay the doughnuts into the oil using a spatula. Fry for about 3-5 minutes on each side, until golden brown.
• Transfer the doughnuts onto some tissue paper to soak up any excess oil. Then roll into a bowl of the remaining sugar.
• Enjoy!