Grandma Johnson's Donuts

"Legendary" is the word I would use to best describe these delicious little donuts. After you try them I'm betting the only thing you'll ever need from Dunkin Donuts again is coffee! My amazing Grandma made these donuts for countless family brunches and local parties. Half beinget, half donut hole- they require no yeast (which for me is a blessing because yeast and I never get along), can be mixed up the night before and then dropped into some hot oil when you're ready for them. They take literally 3 minutes to cook. Best served warm, you can roll them in powdered sugar (my favorite) or cinnamon/sugar. They are perfect on Christmas morning when you don't want to spend your time slaving away in the kitchen.



To me, Grandma was Martha Stewart before there was a Martha Stewart. Her garden was unbelievable, her cooking was outstanding, her baking even better. Her house was always perfect with every color in every room matching perfectly. When I smell these donuts cooking, it instantly takes me back to walking into her house on a chilly Sunday morning, Grandma in her apron frying donuts and bacon. Not sure that I need much more than that in my life (Grandma, donuts & bacon that is). My beloved Grandma passed away this past February. Her departure has left a huge hole in our family that we all struggle daily to live with. Hopefully I will get many opportunities to share recipes with you that she shared with me. I look at it as a tribute to her- spreading her little amazing skills and knowledge out to the world, one bite at a time.

~Wendy

Grandma Johnson's Donuts

Recipe Type: Breakfast

Author: Wendy

Prep time: 15 mins

Cook time: 3 mins

Total time: 18 mins

Serves: 8-10

Ingredients

• 4 1/4 cups all-purpose flour


• 4 tsp. baking powder


• 1 1/4 tsp. nutmeg


• 1/2 tsp. cinnamon


• 1/2 tsp. salt


• 2 eggs


• 1 cup sugar


• 4 tbsp. melted butter


• 1 cup milk


• 1 tsp. vanilla

Instructions

1. In a mixing bowl beat together eggs and sugar until light and fluffy. Add melted butter, milk and vanilla, stir until combined. In a separate bowl sift together the remaining dry ingredients. Slowly add in the dry ingredients to the egg mixture until combined. Cover the bowl with plastic wrap and chill in the refrigerator overnight.


2. When ready to cook, heat at least 4 inches of peanut or corn oil in a deep-fryer to 400 degrees. Drop the dough by teaspoonfuls into the hot oil. Cook 6-10 donuts at a time depending on the size of the pot/fryer. They will float to the top as they cook, keep turning them until crispy and brown on the outside. Test the donuts by cutting one open to insure they are cooked through. Drain the donuts on newspaper or a brown paper bag. Let cool slightly and then roll in powdered sugar or a cinnamon/sugar mix.

Notes

If you don't have a deep fryer you can heat oil in a dutch oven or large pot on the stove top- insure there is at least 3 inches of oil in the pot. The oil needs to be as hot as possible to cook the donuts throughout. If the temperature doesn't reach 400 degrees (check with thermometer) cut the donut size down for faster cooking.

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