Honey Doughnut Recipe
This honey doughnut recipe has you making doughnuts the old-fashioned way - fried up in fat!
No, it’s probably not very good for you.
But it might make for a tasty treat to indulge in - just occasionally.
This recipe is from a cookbook dated 1915.
What You’ll Need:
- 3 eggs
- 1/2 cup of sugar
- 3 tablespoons of Crisco (for the dough. You’ll need extra for frying the donuts.)
- 1 1/2 cups of honey
- 1 cup of sour milk. (Fresh out of sour milk? Make instant sour milk by putting 1 tablespoon of either lemon juice or white vinegar in a 1 cup measure, and pouring in enough milk to complete the cup. Let it sit for about 15 minutes before using it in the recipe. You can also substitute buttermilk for the sour milk.)
- 1 teaspoon of baking soda
- 1 teaspoon of cream of tarter
- 1 teaspoon of lemon extract
- 5 3/4 cups of flour
- 1 teaspoon of salt
Honey Doughnut Instructions:
- Cream the honey, sugar and Crisco together.
- Beat the eggs and then add to the Crisco mixture. Mix well.
- Add the milk, lemon extract, flour, salt, soda, and cream of tarter and mix thoroughly.
- Place the dough on a pastry board, roll it out, and use a doughnut cutter to form the doughnuts.
- Fry the doughnuts in hot Crisco. According to the recipe instructions, the Crisco is heated to the proper temperature when it’s hot enough to brown a piece of bread in 60 seconds. (Be careful!)
This recipe makes 65 honey doughnuts.