Grandmother's Dainty, Tasty Doughnuts

Recipe Swap Winston-Salem Journal Pastry flour is low in protein. The best substitute is Southern all-purpose flour; alternatively, mix about equal amounts cake flour and regular all-purpose flour. Shortening may be substituted for the lard.

Yield: 3 servings ( Serving Size: to 4 dozen )
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  • 1 teaspoon(s) baking powder
  • 1/2 teaspoon(s) baking soda
  • 2 beaten eggs
  • 3 tablespoon(s) lard
  • Lard for frying
  • 3/4 teaspoon(s) mace, or a combination of mace and nutmeg
  • 4 1/2 cup(s) pastry flour
  • 1 teaspoon(s) salt
  • 1 cup(s) sour milk or buttermilk
  • 1 cup(s) sugar


  1. 1. Sift flour, baking soda, baking powder, salt and mace. Set aside.
  2. 2. Cream the lard until light and fluffy. Gradually add the sugar and beat until fluffy. Add the eggs one at a time and beat well. Sift in a portion of the flour mixture. Then alternate flour mixture and sour milk, mixing with each addition. The mixture should be the consistency of soft dough, but not too soft to handle on a floured board. If necessary, add a little flour to achieve the right consistency.
  3. 3. On a floured board, roll dough about 1/3-inch thick. Cut with a doughnut cutter (or use large and small biscuit cutters). Cover with a cloth and let stand 5 minutes.
  4. 4. Heat lard to a depth of 3 inches in a large pot to 370 degrees. If necessary, test with a small piece of dough; it should sizzle and brown quickly. Place doughnuts in hot lard without crowding and fry about 1 1/2 minutes on each side.
  5. 5. Drain doughnuts on paper towels or brown paper bags. Roll in powdered sugar or ice with a favorite icing. Repeat frying as needed.
April 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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