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Blue-Ribbon Doughnuts

 Blue-Ribbon Doughnuts
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
36 ServingsPrep: 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

2 of 2

Blue-Ribbon Doughnuts (continued)

Directions (continued)

  • doughnuts, a few at a time, for 2 minutes on each side or until
  • browned. Drain on paper towels. Yield: 3 dozen.