Doughnuts are my weakness. I remember my mother’s plump, nutmeg scented buttermilk cake doughnuts. Depending on how she rolled and cut them, some would turn out almost ball shaped. I can almost taste them now and I’m ashamed to say, I’ve never made them myself (an issue I must correct!).
This recipe features sour milk in place of buttermilk and the measurements for flour are non-existent. It is helpful if you’ve worked with doughnuts previously before attempting this recipe.
Rhoda’s Sour Milk Doughnuts
1 cup sugar
pinch of salt
pinch of ginger or nutmeg
1 cup sour milk
1 teaspoon baking soda
1 teaspoon shortening (Mazola is ok)
Flour to make stiff dough to roll out
Fry doughnuts in several inches of hot oil until golden brown on each side. While still warm, roll some in powdered sugar or a mix of cinnamon/sugar.
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