DOUGHNUTS AND SPUDNUTS

Did you know we didn’t have Robins or Tim Horton shops in Grandma’s time? Yet doughnuts, spudnuts and other fritters were very much a part of special family times. They were frozen in large quantities for big family events such as birthdays, anniversaries, or even harvest suppers as great desserts.
Doughnut making was a special event which lasted several hours as you mixed the large batch of yeast dough, let it rise, and then cut it into shapes. We did not have the fancy doughnut cutters of today, but used a round object like a tumbler, and then needed a thimble or something small and round to make the holes. Just like the timbits of today, the holes were so much fun for the children to eat. They were usually rolled in sugar.
Once the doughnuts were cut they needed to rise until double in size, so every counter and table seemed to be covered with doughnuts as we never made less than 6 dozen. Finally, they were glazed, or dipped in sugar, or covered with icing. They continue to be a real treat.

RAISED YEAST DOUGHNUTS

2 1/2 cups warm water 2 cups warm milk
1/2 cup butter 3/4 cup sugar
2 eggs, well beaten 1 tsp salt
2 tbsp yeast 8-9 cups flour

Beat eggs and add water, milk, softened butter, sugar, and salt. Mix the yeast with 1 cup of flour and mix into egg mixture. Add remaining flour and knead to make a soft dough. Let rise, roll 1/2 inch thick and cut with doughnut cutter, placing doughnuts on a lightly floured pan to rise again. Fry in hot oil.


SPUDNUTS

2 tbsp yeast 1 tsp nutmeg
2 cups warm milk 2 large eggs - well beaten
1 tsp salt 1/2 cup sugar
1/2 cup margarine 1 cup mashed potatoes
1/2 cup warm water

Beat eggs and add water, milk, nutmeg, soft margarine or butter, salt, sugar and mashed potatoes.
Mix well. Add yeast to 1 cup of flour and add to mixture. Gradually add the rest of the flour to make a soft dough. Let rise until double in size. Roll 1/2 inch thick, cut into small rectangular shapes. Let rise again. Fry in hot oil.
Coat with sugar. glaze or icing.

ELVA EPP