Did you know? today is the doughnuts birthday!

Did you know?
That today is the Doughnuts Birthday? On this day in 1847, 15-year-old Hansen Crockett Gregory invented the doughnut. The former sea captain was interviewed in his later years and said he couldn’t stand the uncooked centers of the fried cakes they made on board so he used a tin pepper can to cut a hole in the dough before frying. And it worked! Take off the entire day and indulge yourself! 😉

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Banana doughnuts

Banana Doughnuts
3 cups solid shortening or peanut oil
4 cups all-purpose flour
3/4 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup butter
1 cup ripe bananas, mashed
2 eggs, well beaten
Topping:
3/4 cup sugar
2 teaspoons cinnamon
In deep-fat fryer, heat oil to 375 degrees. In a large bowl, mix flour, sugar, baking powder, salt, 1/2 teaspoon cinnamon and nutmeg. Cut in butter. Make a well in the center and add the bananas and eggs; mix well. Mix by hand because the dough is heavy. Turn out onto a lightly floured board and roll to 1/2 inch thickness. Cut with 2 1/2 inch doughnut cutter. Deep-fry until golden brown. Drain on absorbant paper. Combine Topping ingredients and dip warm doughnuts into mixture.
Makes 22 doughnuts.

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Recipe of the day. Old fashioned doughnuts

Old Fashioned Doughnuts
2 1/2 cups flour
1/2 teaspoon salt
3 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup sugar
1 egg, beaten
1/2 cup milk
1 teaspoon grated lemon rind
2 tablespoons butter, melted
Shortening
Powdered sugar
Sift together flour, salt, baking powder, spices and sugar. Mix together egg, milk, lemon rind and butter. Blend into flour mixture, stirring until all flour is moistened. Chill for 15 minutes. Roll dough out to 1/2 inch thickness on well-floured board. Cut with 3 inch doughnut cutter. Heat shortening to 375 degrees. Gently drop doughnuts into 1 1/2 inches of shortening, 3 to 4 at a time. As they rise to the surface, turn with fork to brown other side, about 3 minutes. Drain. Dus with powdered sugar.
Makes 12 doughnuts.

Recipe share. Feather light doughnuts

Feather Light Doughnuts
2 packages (1/4 ounce each) active dry yeast
1 1/2 cups warm milk (110 to 115 degrees. 1 cup cold mashed potatoes
1 1/2 cups sugar, divided
1/2 cup vegetable oil
2 teaspoons salt
2 teaspoons vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
5 1/2 to 6 cups all-purpose flour
1/2 teaspoon ground cinnamon
Cooking oil for deep-fat frying
In a large mixing bowl, dissolve yeast in warm milk. Add potatoes, 1/2 cup sugar, oil, salt, vanilla, baking powder, baking soda and eggs; mix well. Add enough flour to form a soft dough (do not knead). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; roll out on a floured surface to 1/2 inch thickness. Cut with a 3 inch doughnut cutter. Place on greased baking sheets; cover and let rise until almost doubled, about 45 minutes. Meanwhile, combine the cinnamon and remaining sugar; set aside. Heat oil in an electric skillet or deep-fat fryer to 350 degrees; fry doughnuts until golden on both sides. Drain on paper towels; roll in cinnamon-sugar while warm.
Makes about 2 1/2 dozen.