Why do modern donuts have a circle in the center while these do not? Ring shaped donuts did not hit the market until the 1840s. A problem with frying them as balls was that if you make them too big the center will be raw. Having no center would of course overcome this. Originally donuts were called dough nuts as they were balls of fried dough that resembled nuts.
This recipe hails from the 1803 U.S. publication The Frugal Housewife. It is very easy to make and would be a great starting recipe for anyone interested in historical cooking.
In a bowl combine 3 & 1/3 cups flour with half a cup of sugar. If you like your donuts to be quite sweet you will benefit from using 3/4 cup of sugar instead.
Add 2 tablespoons of active, dry yeast. For the sake of modern kitchens we are using dry yeast however back then yeast would have been grown at home.
To bind our dough together we will use 1.5 cups of warm milk. You may use warm water as well however I do not recommend it. I am warming my water until it is warm to the touch but not scalding nor boiling.
Soften 1 stick of unsalted butter, or 1/4 a pound then add to your flour, sugar and yeast mix. Be sure that it is very soft so that we can mix it in easily.
Once your milk has warmed add it in half a cup at a time. It is ok if you do not use all of your milk as we do not want our dough to be runny. Stir until you can no longer see any dry flour or chunks of butter.
Set your dough aside in a warm place to rise for 1 hour. Meanwhile do your chores or enjoy a cup of tea. I have it under a towel by the hearth.
An hour has passed. Our dough is now ready to be rolled into balls for frying. This dough should be firm and not too sticky that you are unable to work with it. Roll into balls using your hands. Be careful to not make them too large because they will not cook in the center.
These are ready to be fried!
Fry in hot vegetable oil or lard. The original recipe calls for lard. Fill your pan until the donuts are half submerged in the oil. These cook very quickly. They only need 1 minute per side so watch carefully and be sure to flip them after 1 minute. They will change from being white to a golden brown.
Leave them as they are or powder with powdered sugar. Enjoy!
Ingredients:
3 & 1/3 cups of flour
1/4 pound stick of unsalted butter
1/2 cup of sugar if mild or 3/4 cup if quite sweet
2 tablespoons of dry, active yeast
1.5 cups of warm milk. Use however much will make up the dough
Powdered sugar if using over the tops
Directions:
Combine your flour, sugar and yeast. Warm up 1.5 cups of milk until warm but not scalding or boiling. To your dry ingredients add your softened butter and your milk half a cup at a time until you have formed a dough. It is ok if you do not use all of the milk. Use just however much is required to build a stiff dough. We do not want the dough to be runny. Set aside in a warm place to rise for one hour. After one hour tear off small chunks from your dough and roll into balls. Be sure that these balls are not too big because then when we fry them they may be uncooked in the center. If when you cook them you notice that they are raw in the center form them smaller. Fry in a pan with either vegetable oil or lard. These cook fast. They only need 1 minute per side. Flip them after 1 minute until each side is a golden brown. If desired, sprinkle with powdered sugar. Enjoy!
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