Oh Yum! I was perusing our local newspaper yesterday and came across a recipe for pioneer doughnuts. This recipe is said to be a Brigham Young original, handed down through the generations and first published in the church magazine, the Ensign, in 1976. The article also makes mention of a local historian who revived the interest in the recipe earlier this year. You'll want to check it out!
I think that we'll give this a try tomorrow. Of course, we won't be using the original recipe that called for frying these delicacies in lard. These doughnuts are said to have a cake-like texture and instead of the super-sweet treats of today, provide a hint of nutmeg. We'll also use baking soda since I have no idea where to get saleratus.
Here's the modernized version:
2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons grated (or ground) nutmeg
2 cups buttermilk
2 large eggs
1 1/4 cups granulated sugar
1/4 melted butter
Combine flour, baking soda, salt and nutmeg and sift together. Set aside. In large bowl, whisk together buttermilk, eggs, and sugar. Add melted butter to liquid mixture and whisk again. Stir in sifted ingredients until well blended. (No fair using anything electric here! Stir with a wooden spoon!!)
At this point, the dough will be sticky. Let it rest for 5 minutes before rolling for easier handling.
Roll or pat dough on floured board about 1/4 inch thick and cut with 2 1/2 inch doughnut cutter. Fry in hot oil until golden brown on both sides. Drain and sprinkle with powdered or cinnamon sugar.