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Blue-Ribbon Doughnuts Recipe

Blue-Ribbon Doughnuts Recipe

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 YIELD:36 servings

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

  • 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.