Recipe for raised doughnuts and cake doughnuts

We have talked about the history of the doughnut being almost uniquely American in the past. Before the days of a doughnut shop on every corner, women made doughnuts at home, deep fried in grease and dusted with sugar or maybe powdered sugar. The likes of Winchell’s, Dunkin’ Donuts, and Krispy Kreme really took the doughnut from a homely little pastry to the over the top confections they are today. For simple, home style doughnuts, give these old recipes a try. Once you mix up the dough, I assume the following: raised doughnuts, make rounds or twists and allow to rise, then cook in hot grease; cake doughnuts, make rounds or twists and then cook in hot grease. Anyone who has made doughnuts, please feel free to chime in and correct me on the cooking method.

Raised Doughnut

Sweet dough

Sugar = 7 oz

Salt = 1 1/8 tbsp

Shortening = 3/4 cup

eggs = 4

flour = 2 1/2 cup

Milk = 1 1/4 oz – 1/4 cup

Yeast 2 oz

Water warm 110-120 (degrees)

Cake Doughnut

flour – 1 lb

Baking powder – 1/4 cup

Milk dry – 3/4 cup

Salt – 1 teaspoon

Shortening – 1/2 cup

Sugar gran – 1 1/4 pt or 12 oz

Nut meg

eggs – 6

Water 1/2 qt

Vanilla 1 teaspoon