Blue-Ribbon Doughnuts Recipe
Blue-Ribbon Doughnuts Recipe photo by Taste of Home

Blue-Ribbon Doughnuts Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. + chilling Cook: 5 min./batch
MAKES:36 servings
TOTAL TIME: Prep: 30 min. + chilling Cook: 5 min./batch
MAKES: 36 servings

Ingredients

  • 3 eggs
  • 2 cups sugar
  • 1 cup heavy whipping cream
  • 1 cup milk
  • 1 teaspoon McCormick® Pure 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

  1. 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.
  2. 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.
  3. On a floured surface, roll dough to 1/2-in. thickness. Cut with a lightly floured 2-1/2-in. doughnut cutter.
  4. 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

Reviews for Blue-Ribbon Doughnuts

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Sep. 13, 2014

"Not bad, a little bland for my taste. Next time I'll be adding another tsp. of nutmeg and see if that does anything."

MY REVIEW
Reviewed Mar. 4, 2011

"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"

MY REVIEW
Reviewed Sep. 20, 2010

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

MY REVIEW
Reviewed Jun. 5, 2009

"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."

MY REVIEW
Reviewed Jun. 5, 2009

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

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT