doughnutHi!  My name is Melina, homeschooling mother of 11 and Grandmelina to 2!

You can also find this recipe at Women of Laughter and Faith.

Deep fried food – the ultimate comfort food as the cold weather creeps in.  Fall has definitely arrived!

It was quite chilly today as I took my rosary walk, but the trees with their colourful leaves were beautiful, and the dried leaves on the ground were crunching underfoot.  I have to admit, I take WAY too much pleasure in crunching leaves!

This recipe was passed on to me by my mother-in-law, a favourite of my husband’s while he was growing up.  The nutmeg adds just the right amount of flavour, and a coating of cinnamon and sugar top them off nicely.

We usually make these in the traditional doughnut shape, but one Easter I used a bunny cookie cutter and made rabbit doughnuts that were very popular…so use your imagination and create something unique!


  • 3 cups flour
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. nutmeg
  • 1 cup sugar
  • 3 Tbsp. butter
  • 1 tsp. vanilla
  • 2 eggs
  • 2/3 cups milk

Measure flour and add baking powder, salt and nutmeg; stir well to blend.  Cream sugar, butter and vanilla thoroughly.  Beat in an egg one at a time, mixing well after each addition.  Add dry ingredients and milk alternately.  Chill dough 2 hours.

Roll out 1/2 inch thick.  Dough is very sticky, flour generously.  Cut into doughnut shapes using a doughnut cutter (you can alternately use 2 different sizes of cups).  Fry in 375°F oil (I usually use Canola oil, but any vegetable oil will work).  I use a wok, but my mother-in-law used a cast iron pan.  Just make sure the oil is deep enough for the doughnuts to float.  The dough should rise to the top right away.  Make sure to flip the doughnuts in the oil to cook both sides.  It doesn’t take too long.  Cook in batches, removing the doughnuts and placing on paper towels or paper bags for oil absorption.


Mix granulated sugar and cinnamon to taste in a bag.  Add hot doughnuts and shake to coat.  Remove and cool before eating.

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