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Dough Boy Doughnuts from 1917
Historic donut recipe from World War I that is just as good today as it was then. This is an easy beginner donut recipe.
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
dozen or so
Calories
Author
Marye Audet-White
Ingredients
3 ½
c
sugar
⅓
c
lard or shortening
4
eggs
9
c
flour
1 ½
cans evaporated milk
1 ½
cans of water
3
tablespoons
baking powder
1
teaspoon
salt
2
teaspoon
freshly grated nutmeg
Instructions
Beat
the sugar and lard together until light and fluffy
Beat
in eggs, water, and evaporated milk
Mix flour, baking powder, salt and nutmeg in large bowl
Add to lard mixture to make a stiff dough
Roll out and cut
Fry in deep 360F oil until golden, flipping when one side is done
Drain on paper towels
Drop in a paper lunch sack with sugar or sugar and cinnamon - shake the sack to cover the donuts. Or use a confectioner's glaze.
Serve warm