There are numerous recipes for dough nuts/donuts/doughnuts and the name always makes me wonder if they were originally called dough knots. I haven’t found any evidence of such naming, it just makes sense to me.
I have noticed that Maggie frequently directs to “rub in” the butter. I can only surmise this was how it was done in the days before the electric mixer. You could probably use a pastry cutter or even your fingers. I myself will use the mixer on low.
1/2 lb flour 1/2 teaspoonful baking powder, pinch salt, mix these thoroughly well together, then add a tablespoonful sugar, mix again, then rub in 1 oz butter, lard or fat. Fat is best, rub it in until quite small. Mix to a stiff batter with butter-milk. Drop some tiny pieces from a spoon into boiling fat & cook them until a golden brown colour, yet thoroughly cooked through. Sprinkle over some fine sugar. They may be eaten either hot or cold.
P.S. I promise to be more diligent at updating this site. It has fallen by the wayside and yet I have so much source material to work with! Just today I scanned well over 50 recipes, so look forward to more frequent updates, and hopefully back to daily soon!