Our winner this month is Christi from Grundy Center, IA with her recipe for Freezer Donuts. Fresh donuts in the fall remind me of when I was growing up. It was a tradition at our house for us to pick up some fresh apple cider. There was a cider mill near the town where I grew up. I remember it was such a treat to go there on school field trips. After we picked up the cider, my Dad would make fresh donuts for us. I can still smell them!
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
30 |
60 |
90 |
120 |
150 |
180 |
| Ingredients | ||||||
| Eggs |
4 |
8 |
12 |
16 |
20 |
24 |
| Sugar |
2/3 C. |
1-1/3 C. |
2 C. |
2-2/3 C. |
3-1/3 C. |
4 C. |
| Milk |
1/3 C. |
2/3 C. |
1 C. |
1-1/3 C. |
1-2/3 C. |
2 C. |
| Shortening, melted and cooled slightly |
1/3 C. |
2/3 C. |
1 C. |
1-1/3 C. |
1-2/3 C. |
2 C. |
| Flour |
3-1/2 C. |
7 C. |
10-1/2 C. |
14 C. |
17-1/2 C. |
21 C. |
| Baking powder |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
| Salt |
3/4 t. |
1-1/2 t. |
2-1/4 t. |
1 T. |
1 T. + 3/4 t. |
1 T. + 1-1/2 t. |
| Cinnamon |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Nutmeg or mace |
1/4 t. |
1/2 t. |
3/4 t. |
1 t. |
1-1/4 t. |
1-1/2 t. |
| On Hand Ingredients | ||||||
| Sugar |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Cinnamon |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
Assembly Directions:
Beat eggs and sugar until light. Add milk and shortening. Sift dry ingredients together and add to egg/sugar mixture, mixing well. Cover bowl with plastic wrap and chill in refrigerator about 1 hour.
Remove half of the chilled dough and place on a well floured surface. Turn over to coat dough with flour. Roll 1/3 inch thick, cut with floured 3 inch doughnut cutter. Let rest, uncovered, 10 minutes. Drop 3-4 doughnuts at a time into vegetable oil (2 inch thick) in electric skillet or stockpot heated to 375 degrees. As doughnuts rise to surface of oil, turn and continue cooking until doughnuts are golden brown on both sides. Lift doughnuts from hot oil with slotted spoon, be sure to let doughnut drain over pan for a few seconds. Drain well on paper towels. Cool on racks. Repeat with remaining dough, re-rolling scraps.
Freezing Directions:
Flash freeze on cookie sheet, then place in small stacks in freezer bags. Seal, label and freeze.
Serving Directions:
Spread frozen doughnuts on cookie sheet and heat, uncovered, at 300 degrees for about 20 minutes. While baking, add 1 c. sugar and 1 t. cinnamon to a paper bag. Shake warm doughnuts in sugar/cinnamon mixture before serving.
Comments:
If you don’t have a doughnut cutter – simply use a 3″ glass and a thimble for the center. Or use a water bottle/pop lid to cut the holes in the center.
Nutritional Info:
The oil that was used for frying was not included in the nutritional analysis. When coating the donuts with sugar on serving day, only about 1/4 cup of sugar is used out of the 1 cup so 1/4 cup was used in the analysis.
Per Serving: 108 Calories; 3g Fat (25.7% calories from fat); 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 58mg Sodium.
Exchanges: 1/2 Grain (Starch); 1/2 Fat; 1/2 Other Carbohydrates.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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