Eulie's Sour Milk Doughnuts

It's Sunday morning and that means a breakfast better than toast. And last night was a dancing and 2AM kind of night which doesn't happen very often these days. That means that breakfast should be not only better than toast but maybe deep-fried.

Homemade doughnuts are a little tricky but not as difficult as you'd think. My Grandma Eulie, a goddess of homemade delicious treats, routinely made these on a weekend morning and it's time for you to, too. Done right, a homemade doughnut will ensure you never eat Dunkin again.

Mix well in large bowl:
2 eggs, well beaten
1 cup sugar
3 T melted butter

Add:
1 cup sour milk (1 c milk + 1 T white vinegar + 5 minutes)
1/2 t nutmeg OR cinnamon (Eulie preferred nutmeg, I prefer cinnamon)
3/4 t salt
1 t baking soda
3 1/2-4 cups flour (the batter should be quite stiff)

Fry small spoonfuls in shortening, about a pound. Eulie preferred lard, I prefer Crisco. in a heavy pan. Eulie used an electric frypan, I use a Le Creuset.

I use two teaspoons (one to scoop, one to scrape) or a very small springy scoop like this to plop the batter in the grease. They really do need to be quite small - sort of doughnut-hole sized, duh - and fried until quite brown or you run the risk of them being doughy and raw in the center.

Shake the warm doughnuts and a cup of powdered sugar in a brown bag. Eat them all, they don't really keep well.

I didn't make these (my friend Lynne P-G did) but it proves that making doughnuts at home is nothing to be afraid of.