Tuesday, December 8, 2009

Brigham Young's Doughnuts


My blog is getting lame. It only took me a year to get bored of it. Blogging is soooo 2009. So it will probably continue to be lame for a while, but my blog is helpful when I have no desire to clean my house. I know I can post a blog entry! Sit down at my nice comfy chair and be in front of my sweetheart, my big screen mac. House work? what house work?

This picture is officially ancient. We now have about 2 feet of snow in our yard. However, these doughnuts will be great for my future sledding parties!

I am the queen of clipping out recipes from magazines and newspapers. I have a huge stack of clippings. This is the first time I have EVER actually used a recipe I have clipped. I clipped it from the Salt Lake Tribune back in July, and have just now used it.

Now I am a cake doughnut person. Yeast rise doughnuts are ok, but I would pick cake doughnut any day! These doughnuts are great and really easy. They are only good the day you make them, the next day they are hard as a rock.

These doughnuts are supposedly the doughnuts Brigham Young ate for breakfast. A real pioneer recipe.

Brigham Young's Doughnuts

5 1/2 c flour
2 t baking soda
1 t salt
1 1/2 t ground nutmeg
2 c buttermilk
2 eggs, beaten
1 1/4 c sugar
6 T butter, melted

oil for frying

Preheat oil to 375 (I used a fryer). Combine flour, salt nutmeg, baking soda. In a separate bowl whisk together eggs, buttermilk and sugar. Then add the melted butter to the wet ingredients. Add the dry ingredients to the wet ingredients and stir with a wooden spoon till just combined, the dough will be sticky. Let rest for 5 minutes. Roll dough out on a well floured surface to be between 1/4 and 1/2 inch thick. I cut the doughnuts out with a widemouth canning ring and used a medicine cup (or a shot glass) to cut out the holes. Collect the scraps and make more doughnuts. Frying the holes make yummy little treats. Put the doughnut in the fryer, when the dough starts to crack on the top, it means its time to turn it over. Cook until both sides look golden brown. Drain on paper towels or a cooling rack on top of a cookie sheet. They taste good plain, or with powdered sugar and cinnamon.

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