Return to Content

Helena's Doughnuts

Helena’s Doughnuts
0 votes, 0.00 avg. rating (0% score)
by

Yield: Makes 12-16.

A good stick-to-the-ribs doughnut, frosted with maple cream. The spices can be increased, if a stronger flavor is desired.

Ingredients:

  • 4-1/2 cups sifted flour
  • 3-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 3 eggs
  • 1 teaspoon vanilla
  • 3/4 cup sugar
  • 3 tablespoons butter softened
  • 3/4 cup milk

Instructions:

Sift dry ingredients together. Beat eggs, add vanilla and sugar, and beat well. Mix in butter. Alternately add milk and sifted ingredients to egg mixture to make a soft dough. Turn out on a floured board and knead lightly for about half a minute. Roll out to about 1/4-inch thickness and cut with doughnut cutter. Fry in hot oil (375 degrees F) until golden brown. Drain and frost with maple cream.
Updated Wednesday, December 12th, 2007

Bring New England Home plus, get the Tablet Edition FREE!

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111