December 30, 2008

Grandma Halliday's Doughnuts

















This is a great recipe that has thankfully carried on through the years. Jeni's grandma on her dad's side was an amazing woman and from what I hear, an excellent cook. I knew her only briefly before she passed away many years ago but of her many legacies and traditions that live on, this is one of our favorites. Jeni's sister Rebecca and brother Steve and I made these the day after Christmas, complete with a flour and shortening battle. This recipe yields about 10 dozen doughnuts and holes.

INGREDIENTS
4 cups sugar
4 tablespoons Crisco
4 eggs
10 cups Flour
4 teaspoons baking soda
1/3 teaspoon salt
2 teaspoons nutmeg
4 cups buttermilk

DIRECTIONS
1. In mixing bowl, cream together sugar and Crisco.
2. Add eggs and continue to cream.
3. Mix dry ingredients together in a separate bowl.

















4. Add 2 cups of the dry ingredients into the wet mixture and continue to mix together.
5. Add 1 cup of the buttermilk.
6. Continue alternating between the dry mixture and the buttermilk.
7. Remove dough mixture from bowl in small sections and add more flour if necessary to get proper texture before rolling out dough and cutting doughnuts out.































8. Add doughnuts to vegetable oil around 350 degrees.

















9. Turn over when bottoms have browned slightly.

















10. Let doughnuts sit on paper bags until fully drained of oil.
11. Throw flour in the face of the person on your left, then take a picture.