Sweet Sour-Milk Doughnuts

From Yankee Magazine — July 1993

Quickbreads, Coffee Cakes Recipes

Yield: 4 dozen doughnuts

Marion Gilman fries doughnuts in her big old cast-iron kettle. She tests the temperature with a piece of dough - when it browns, the fat is ready. Less experienced cooks can turn to any standard cookbook like Betty Crocker or Joy of Cooking for basic instructions on deep-fat frying.

• 4 eggs
• 2 cups sugar
• 2 teaspoons salt
• 3 teaspoons cream of tartar
• 1/2 teaspoon ginger
• 2 teaspoons nutmeg
• 2 teaspoons vanilla
• 1/3 cup vegetable oil
• 2 cups sour milk (2 tablespoons vinegar mixed with two cups milk)
• 2 teaspoons baking soda
• 7 to 8 cups flour

Mix the eggs, sugar, salt, cream of tartar, spices, vanilla, and oil in a large bowl. Stir the soda into the sour milk and add it to egg mixture. Stir in the flour, adding enough to make a dough that is easy to handle but not too stiff. On floured board, take about 1/4 of the dough at a time and pat out to 1/3- to 1/2-inch thickness. Cut with doughnut cutter and fry.

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