Thursday, November 24, 2011

Florence Christy Anglin's doughnuts (and holes)

(from Johanna Knox)


At least four generations of women in my family have enjoyed using this recipe, with Florence Christy Anglin probably the first.


As a child I adored making these with my mum and sister. We cut out the ring-shaped doughnuts from the pastry using a big jar and a small jar. The little 'holes' from the middle got thrown into the frying pan along with the rings. They were the best bit!


I have no idea if it's true, but I like to think that it was frugal Florence Christy, in wartime, who was the first in the family to cook the holes as well as the doughnuts. What could be more frugal than that? :)


To make:
2 eggs - beat.


Add:
Salt
Vanilla
1 cup sugar
2 tbsp melted butter
3/4 cup milk


Then add (or sift in):
2 large tsp baking powder
Enough flour just to roll pastry.
It shouldn't be too stiff.



Roll pastry and cut out doughnut shapes.


Fry in deep fat.


(Note: after frying, we would often roll the doughnuts in cinnamon and castor sugar.)

2 comments:

  1. Hi Johanna,
    What a great photo! Love the recipe and whenever we've made doughnuts we always cooked the "holes"!
    Have a good one!
    :o)
    Nancy

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