cider doughnut


– 1 cup sugar
– 1 tsp nutmeg
– 1 tsp baking soda
– 1/2 tsp salt
– 2 eggs
– 1 tablesppoon shortening
– 1 cup sour milk
– 6 cups flour
– Original recipe makes 1 Servings


Mix sugar, nutmeg, soda, salt, eggs, milk and shortening. Add enough flour to roll out dough on a floured surface and cut with doughnut cutter. Make sure to heat shortening to 375°F then drop doughnuts in, turn several times. Drain on soft crumpled paper. Use either powdered sugar, or granulated sugar and or cinnamon to cool and dust, or drizzle with glaze (see below) if desired. Repeat with doughnut centers.

Note: add 1 Tbsp vinegar to 1 cup fresh to get milk soured.

White Doughnut Glaze;

– 2 cups of powdered sugar
– 1 tsp of vanilla extract
– 4 to 6 Tbsp of milk

Mix powdered sugar, vanilla and milk with a fork to desired consistency. You can thicken with powdered sugar or thin down with milk as desired.

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