A photocopied recipe, probably exchanged with the girls at work.
I love homemade doughnuts. I worked in a grocery store after I graduated from high school. I was in the bakery/deli department. I left work every day with the smell of the deep-fryer everywhere and an oily film covering my hair, clothes, and face. I frosted, glazed and filled a lot of doughnuts. On rare occasions, I even got to fry them. Generally, Betty was the doughnut lady, it was her domain and we were not allowed in it. It was probably four or five years after I left that job before I could eat doughnuts again.
We’ve made a couple of batches of cream-filled long johns and a batch of cake doughnuts recently. There’s nothing better on a cold winter day than a warm fry-cake and hot cup of coffee.
Buttermilk Doughnuts
Delicious plain, sprinkled with sugar or glazed.
1 egg
1/2 cup sugar
1/2 cup buttermilk
1/2 teaspoon vanilla
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground giner
1/2 teaspoon mace
Oil or shortening for frying
Glaze, see belowGlaze:
1/2 cup sifted powdered sugar
1 tablespoon warm milkIn medium bowl, beat egg until light and foamy. Beat in sugar. Add buttermilk and vanilla. Mix in flour, baking powder, baking soda, salt, ginger and mace. Chill about 1 hour. On lightly floured board, pat out dough 3/4-inch thick. Cut with floured doughnut cutter. Carefully drop into hot oil or shortening in mini-fryer. Fray about 2 to 2 1/2 minutes or until golden brown. Drain. Dip top of warm doughnuts into glaze. Place doughnuts, glaze-side up on rack.
Makes 8 or 9 doughnuts.
Glaze:
Combine 1/2 cup powdered sugar and 1 tablespoon warm milk. Blend until smooth.
