I know I know donuts are not healthy and these for sure were not! But I think donuts now are at some obnoxious price point per dozen (I think about $6.99 a dozen and that does not include driving to the store) and they are easily made at home with some flour, lard, sugar, and more lard! These cost about $1.00 for us to make but then again we have home-grown eggs!
I don’t recommend these for you to eat every weekend but hey sometimes you have to throw caution to the wind. Sometimes you need a treat ever now and then! I have to say I saw Mr. CBB’s post at Canadian Budget Binder about his potato donuts and I was like oh my goodness those look so delicious! Once I read his post I could not get those donuts out of my mind…. but believe it or not I didn’t have a potato in sight which is extremely surprising so I pulled out one of my very old cookbooks and I tweaked the recipe and I had everything I need in my pantry which wasn’t surprising because I believe in having a prepared pantry. These were sure worth it but I still plan on making his recipe soon too! Oh and if you didn’t know I have a passion for old vintage cookbooks.
These are easily made with everything that is already in your pantry and just think if you make them only every now and then they are special and a treat the whole family will enjoy! I use a biscuit cutter and a bottle cap to make the donut shape and of course I use my vintage pastry mat.
It’s All In Your Pantry Donuts
2 TBSP. shortening or lard
- 2 TBSP. white vinegar
- 1/2 cup white sugar
- 1 egg
- 1/4 C. of milk plus 1/8 C. of milk
- 1 teaspoon vanilla extract
- 2 cups sifted all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Fill a cast iron skillet about 2 ” high with lard
- Stir milk and vinegar together and set aside.
- In your mixing bowl mix together the lard/shortening and sugar until smooth. Beat in the egg and vanilla until well blended. In another bowl sift together the flour, baking soda, and salt; stir into the sugar mixture and while the mixer is running alternate with the vinegar and milk.
- Roll dough out on a floured surface to just a little bit thinner than biscuits. Cut into doughnuts using whatever you have on hand to do the job. I used a biscuit cutter and a 2 liter bottle soda cap. Let stand for about 5 minutes this is easy to do while the oil is heating up.
- Heat the oil in a large deep skillet and then do the donut test throw in a little dough and when it starts to fry you know its ready. Fry doughnuts in the hot oil until golden, turning over once. Drain on paper towels. Dust with confectioners’ sugar or cinnamon sugar while they are still warm, and serve immediately.
Using lard in your frying is much healthier than shortening go to the Weston Price Foundation for more information. I am not saying you need to eat donuts every weekend but if you do use real lard don’t use products made with hydrogenated oils that are bad for you and bad for your body.
We served these up on a very cold Sunday morning it was such a nice treat but like I said I don’t make these every weekend but would I make these on a dreary February morning again…..Absolutely because these were amazing! Wishing everyone a beautiful early March! Have a great week!
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