Raise your hand if you miss going out for coffee and doughnuts on Saturday morning! This week we have a quick and simple no yeast doughnut recipe to take back your Saturday morning routine. Straight from The Foxfire Book of Appalachian Cookery, this cake doughnut recipe comes together in minutes. We’re also making a simple, three-ingredient, no-can strawberry jam to fill our doughnuts.

 

Cake Doughnuts

Annie Long

3 cups sifted flour

2 tsp baking powder

2/3 cup sugar

1/2 tsp ground nutmeg (optional)

1 Tbsp shortening

2 eggs

1/2 cup milk

Oil for frying

Powdered sugar, or cinnamon sugar for topping.

Pour enough oil in the bottom of a Dutch oven or heavy pot so that it’s about 1-2″ deep. Heat over medium-high until it reaches 375 degrees Fahrenheit. Be careful not to overheat. Sift together flour, baking powder, sugar, and nutmeg (if using). Add shortening by kneading in with fork or fingers. Stir in eggs and milk. Roll out to about 1/2″ thick and cut into circles. If not filling with jam, cut into rings. Roll scraps into balls. Carefully drop a few at a time into hot fat. Turn doughnuts when they rise to the top and turn brown. Watch carefully, and when browned on the second side, remove with slotted spoon.  Drain on paper towels. While still warm, drop into confectioners’ sugar or granulated sugar mixed with cinnamon. Can also be glazed. Fill with strawberry jam. Yield: 25 doughnuts

 

 

No-Can Strawberry Jam

2 cups strawberries, fresh or frozen

1 1/2 cups granulated sugar

1 apple, peeled and grated.

Mix all ingredients in medium saucepan. Cover and place over medium/medium-low heat until it starts to bubble. Uncover and reduce to a simmer. Continue to cook until thickened–should coat the back of a spoon. Cool until set. Spoon into piping bag and pipe into center of doughnut.

 

As promised, here is an additional recipe for yeasted doughnuts using leftover mashed potatoes:

 

Yeast Potato Doughnuts

1 cup sieved cooked potatoes (warm or cold)

1 cup liquid reserved from cooking potatoes

3/4 cup shortening

1/2 cup sugar

1 Tbsp salt

1 package dry yeast

3/4 cup warm water

2 eggs, beaten

5 to 6 cups flour

Oil for frying

Mix potatoes, potato liquid, shortening, sugar, and salt. Dissolve yeast in warm water; stir into potato mixture. Stir in eggs and enough flour to make dough easy to handle. Turn dough onto a lightly floured surface; kned until smooth and elastic, 5 to 8 minutes. Place in a greased bowl; turn to coat. Cover. Let rise until doubled, 1 to 1 1/2 hours. Pat the dough out on a lightly floured surface to 3/4″ thickness. Cut doughnuts with a floured cutter, about 2 1/2″ diameter. Let rise until doubled, about 1 hour. Heat oil (3-4 inches) to 375 degrees Fahrenheit in a heavy pan. Fry doughnuts until golden, 2 to 3 minutes on each side. Drain on paper towels. Glaze doughnuts or toss in sugar. Yield: 5 dozen doughnuts. 

 

~Kami Ahrens, Assistant Curator