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Blue-Ribbon Doughnuts

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
  • Total Time
    Prep: 30 min. + chilling Cook: 5 min./batch
  • Makes
    3 dozen

Ingredients

  • 3 large eggs
  • 2 cups sugar
  • 1 cup heavy whipping cream
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 6 to 7 cups all-purpose flour
  • 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, 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, until browned, about 2 minutes on each side. Drain on paper towels.
Nutrition Facts
1 each: 197 calories, 8g fat (2g saturated fat), 27mg cholesterol, 147mg sodium, 28g carbohydrate (12g sugars, 1g fiber), 3g protein.

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