We like to serve these delightful little sweet treats at our Country Christmas get together each December. Our recipe is adapted from The Art of Cookery Made Plain and Easy by Hanna Glasse 1805.
To one pound of flour, put one quarter of a pound of butter, one quarter of a pound of sugar and; two spoonfuls of yeast; mix them all together in warm milk or water of the thickness of bread, let it raise, and make them in what form you please, boil your fat (consisting of hog’s lard), and put them in.
The Art of Cookery Made Plain & Easy, Hanna Glasse, 1805.
Since we cook the doughnuts in small batches they are somewhat labor intensive, however a larger kettle could be used for the oil or lard. As soon as they are done, drain and roll in a sugar-cinnamon, powdered sugar or eat them plain. The crisp outer crust is fantastic.
- 3 1/2 – 4 cups flour
- 2 teaspoons dry yeast
- 1/2 cup sugar
- 1/2 cup warm butter
- 1- 1 1/2 cups warm milk
Heat oil to about 375°F. We fill our kettle half full with oil and heat it over the hearth.
Roll dough out 1/2 inch thick. Cut in squares and let rise.
Drop a few carefully into the oil. The dough should sink to the bottom then quickly float to the top as it cooks.
Gently flip the doughnuts. These will cook quickly. Since oil temperatures will vary, cut one open to see if it is done and adjust cooking time accordingly.
Roll in sugar or cinnamon sugar.