Recipe: Doughnut-Maker Doughnuts

DOUGHNUT-MAKER DOUGHNUTS

2 eggs
3 egg yolks
1 3/4 cups sugar
1 teaspoon salt
2 cups buttermilk
4 cups flour
1 teaspoon baking soda
3 teaspoons baking powder
Dash of ground nutmeg
3/4 teaspoon ground mace
1 teaspoon vanilla extract
Enough lard or peanut oil to fill pan 1/2 inch from top

In large bowl whisk together eggs, egg yolks, sugar and salt. Stir in buttermilk. Add flour, baking soda, baking powder, nutmeg, mace and vanilla. Mix well.

Fill cast-iron fry pan with home-rendered lard or peanut oil to 1/2 inch from top of pan. Heat until small amount of doughnut dough or crust of bread turns brown, about 365-370 degrees F.

Spoon dough into doughnut maker. Hold doughnut maker close to oil when dropping batter into oil. (Note: You don't want doughnuts with drip points.) Depending on size of pan, fry 3 or 4 doughnuts at a time. When doughnuts come to top of oil (they will initially sink into hot fat) turn over and brown on other side. Turn again when brown and fry until both sides are golden, adjusting heat to maintain temperature. Using slotted spoon, transfer doughnuts to paper towels to drain. Cool completely.

Makes 4 dozen doughnuts
Source: Farm Recipes and Food Secrets From the Norske Nook by Helen Myhre with Mona Vold