Blue-Ribbon Doughnuts

Name: Blue-Ribbon Doughnuts
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 3 dozen
Ingredients: 3 large eggs; 2 cups sugar; 1 cup heavy whipping cream; 1 cup whole milk; 1 teaspoon vanilla extract; 6 to 7 cups all-purpose flour; 4 teaspoons cream of tartar; 2 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon ground nutmeg; Oil for deep-fat frying

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 30 min. + chilling Cook: 5 min./batch

By Taste Of Home Editorial Team

Recipe by Kay McEwen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 04, 2022

What could be more delicious than a warm homemade doughnut? I've been making these tasty treats for my children and grandchildren for many years. —Kay McEwen, Sussex, New Brunswick

TEST KITCHEN APPROVED

Blue-Ribbon Doughnuts

2 Reviews Add your review

Yield:3 dozen

Prep:30 min

Cook:5 min

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Ingredients

3 large eggs
2 cups sugar
1 cup heavy whipping cream
1 cup whole milk
1 teaspoon vanilla extract
6 to 7 cups all-purpose flour
4 teaspoons cream of tartar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
Oil for deep-fat frying

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Directions

1
In a large bowl, beat eggs for 5 minutes. Gradually add sugar; beat 1-2 minutes longer (mixture will be thick and light in color). Add cream, milk, vanilla, 2 cups flour, cream of tartar, baking soda, salt and nutmeg; beat until smooth. Add enough remaining flour to form a soft dough.

2
Turn onto a floured surface; knead until smooth, 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 2-3 hours.
3
On a floured surface, roll dough to 1/2-in. thickness. Cut with a lightly floured 2-1/2-in. doughnut cutter.
4
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until browned, about 2 minutes on each side. Drain on paper towels.