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Blue-Ribbon Doughnuts Recipe

Blue-Ribbon Doughnuts Recipe photo by Taste of Home

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I RECEIVED this recipe from my sister about 30 years ago. Our eight children are grown and no longer live at home, but I'm still making these doughnuts - they've become a favorite with my 16 grandchildren! They can't seem to get enough of these tasty treats, and they love to cut them out for Grandma to fry. -Kay McEwen, Sussex, New Brunswick

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Blue-Ribbon Doughnuts Recipe

Prep: 30 min. + chilling Cook: 5 min./batch

Yield: 36 Servings

30 5 35

Ingredients

3 eggs
2 cups sugar
1 cup heavy whipping cream
1 cup milk
1 teaspoon vanilla extract
6 to 7 cups all-purpose flour, divided
4 teaspoons cream of tartar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
Oil for deep-fat frying

Directions

In a large bowl, beat eggs for 5 minutes. Gradually add sugar; beat 1-2 minutes longer (mixture will be thick and light in color). Add cream, milk, vanilla, 2 cups flour, cream of tartar, baking soda, salt and nutmeg; beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 2-3 hours.
On a floured surface, roll dough to 1/2-in. thickness. Cut with a lightly floured 2-1/2-in. doughnut cutter.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 2 minutes on each side or until browned. Drain on paper towels. Yield: 3 dozen.

Originally published as Blue-Ribbon Doughnuts in Reminisce May/June 1997, p49

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Blue-Ribbon Doughnuts

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Reviewed on Mar. 04, 2011 by Ruth C

I just made this recipe, and they are by far the best donuts I have ever tasted. I have recently renewed my subscription, and have received my first magazine. Just as great as I remembered. Thanks and keep 'em coming. Ruth C

Reviewed on Sep. 20, 2010 by elspeta

Delicious and easy to master. I deep fried the doughnut "holes" instead of re-rolling the dough. Yummy....a definite keeper!

Reviewed on Jun. 05, 2009 by misslaurie

It says to use baking soda, directions say to add baking pdr, which is it? Why don't directions mention the nutmeg, whip crm, vanilla, come on... let get real here.

Reviewed on Jun. 05, 2009 by misslaurie

I had wanted to try this recipe, what orange? What peeling? How much oil? Where is the rest of this recipe??