Blue-Ribbon Doughnuts Recipe

4.5 5 2
Blue-Ribbon Doughnuts Recipe
Blue-Ribbon Doughnuts Recipe photo by Taste of Home
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Blue-Ribbon Doughnuts Recipe

Read Reviews
4.5 5 2
Publisher Photo
What could be more delicious than a warm homemade doughnut? I've been making these tasty treats for my children and grandchildren for many years. —Kay McEwen, Sussex, New Brunswick
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + chilling Cook: 5 min./batch
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + chilling Cook: 5 min./batch

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

Nutritional Facts

1 each: 197 calories, 8g fat (2g saturated fat), 27mg cholesterol, 147mg sodium, 28g carbohydrate (12g sugars, 1g fiber), 3g protein.

  • 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
  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

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Reviews forBlue-Ribbon Doughnuts

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MY REVIEW
mrs._white User ID: 7182927 19719
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
Ruth C User ID: 5856227 18012
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
elspeta User ID: 4034149 16963
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
misslaurie User ID: 1622931 46029
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
misslaurie User ID: 1622931 16915
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??"

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