My son LOVES donuts and I promised him donuts for breakfast this morning…however, we awoke to a terrible rainstorm and I didn’t want to drive 11 miles to the closest donut shop. I found this recipe and was apprehensive because we are donut snobs and the thought of heavy ‘biscuit’ donuts just didn’t appeal to me, however, I thought I would give it a try. I found that I only had “Reduced Fat Flaky Layers” type of biscuits so I was worried, but OH MY LORD…they were absolutely wonderful! They puffed up beautifully and were light and airy inside and crispy on the outside. They were amazing! My sons eyes lit up when he took the first bite and the magic words came from him mouth…’Mom, these are the best donuts I have ever tasted”…ahhhhh success!!! I made vanilla and chocolate glazes and they were great and also did a few with cinnamon sugar…YUMMMMM. I melted a chocolate truffle and added it to the chocolate glaze…that shot the taste into outerspace! My son can’t wait me for me to make these again, but my husband has begged me not to ever make them again…because he ate 3 of them!! I hit it out of the park on this one!
Ingredients:
1 cup sugar
1 tsp nutmeg
1 tsp baking soda
½ tsp salt
2 eggs
1 Tbsp shortening
1 cup sour milk
6 cups flour
Directions:
Mix sugar, nutmeg, soda, salt, eggs, milk and shortening. Add enough flour to roll out dough on a floured surface and cut With donut cutter. Heat shortening to 375 degrees F. and drop donuts in, turning Several times. Drain on crumpled paper soft. Cool and dust with powdered sugar, or granulated sugar and or with cinnamon, With or drizzle glaze (see below) if desired. Repeat With donut centers.
Note: milk can be sourced by adding 1 Tbsp vinegar to 1 cup fresh milk.
White Doughnut Glaze
2 cups powdered sugar
1 tsp vanilla extract
4 to 6 Tbsp milk
Mix powdered sugar, vanilla and milk with a fork to Desired consistency. Thicken with powdered sugar or thin down with milk.