“A sweet treat from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.”
READY IN:
20mins
YIELD:
36 doughnuts
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift dry ingredients together very well.
  2. Beat egg; add molasses, sour milk and melted butter and mix well.
  3. Add dry ingredients and blend thoroughly.
  4. Preheat oil to 370F in a large saucepan or stockpot.
  5. Roll dough out on a floured board to 1/4" thickness.
  6. Cut with a floured doughnut cutter.
  7. Fry until brown, turn and brown on other side.
  8. Drain on paper towels and dust with sugar or confectioners' sugar, if desired.

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