GRANDMA’S DOUGHNUTS – November 5 – National Doughnut Day

Serves 8-12

NOTE: My Grandma left out many of the important ingredients, because she didn’t need them.  I had to have the help of my mom to even understand and make this recipe.  Grandma’s recipe is in quotes below.  I will translate as well as I can lol.


  • 2/3 c sugar plus ½ cup for a coating
  • 2 eggs
  • 6 Tbs. butter
  • 1 1/2 c milk
  • 2 1/4 tsp. yeast
  • 1/2 tsp nutmeg
  • 1/4 tsp cinnamon plus ½ teaspoon for a coating
  • 1/2 tsp salt
  • Flour
  • 2-3 cups vegetable oil


  1. In a large bowl using a whisk mix the sugar, eggs, butter, milk, yeast, nutmeg, cinnamon, and 1 cup flour. Switching the whisk to a rubber spatula continue to add flour, about 3-4 more cups, until the batter is the consistency of bread dough, or doesn’t stick to your finger when touched.  
  2. Let rise for 1 hour.  
  3. Flour your working area and place ¼-⅓ of the dough on the working area.  Flour the top of the dough and using a rolling pin flatten to about ¾ inches thick. Cut out with a doughnut hole cutter.  Repeat with ¼ -⅓ of the dough and add the leftover pieces from before.  Continue until all the dough has been cut out.
  4. In a heavy bottomed pan, over medium heat, add the vegetable oil.  After about 8 minutes drop a doughnut hole into the oil.  If it starts to produce bubbles the oil is hot enough.  If not, wait another 1-2 minutes and try with another doughnut hole.  
  5. Once you have made sure the oil is hot enough, place 3-4 doughnuts into the oil at a time.  When they are golden brown on the bottom flip them and cook for another 3-4 minutes, until both sides are golden brown.  Remove from the oil and place on a plate that has paper towels on it.  
  6. Repeat with the remaining doughnuts, until all have been cooked.
  7. In a small bowl mix ½ cup sugar and ½ teaspoon cinnamon.
  8. After the doughnuts have cooled slightly dip them in a sugar/cinnamon mixture.
  9. Best served warm.

“2/3 c sugar

2 eggs

6 Tbs. butter

1 1/2 c milk

2 1/4 tsp. yeast

1/2 tsp nutmeg

1/4 tsp cinnamon

1/2 tsp salt

flour to make a soft batter.  Let rise and add flour to roll out 1/2 inch thick.  cut out and let rise .  very light.  fry in deep fat.”



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