A Simple No Yeast Doughnut Recipe

The “I Will Until I Can’t Mug” is available here

Not long ago on my YouTube channel, I shared a tale and a commemorative plaque, that of Captain Hanson Gregory of Rockport, Maine, who is said to have invented the doughnut hole in 1847. I strongly believe the story that his mother created the doughnut hole, but that’s another story. Alongside this charming New England fact that will forever belong in my fun list of “It’s a New England Thing”, I also shared a beloved family recipe: my grandfather’s cherished doughnut recipe, as found within the pages of Out of Old Nova Scotia Kitchens by Marie Nightingale.

Now, I cannot say with certainty that it was my Grandfather who submitted the recipe, though the thought has often crossed my mind. For years, he guarded this recipe and told me it was a secret, with the quiet pride of a man who knew he had something special. And yet, shortly before his passing, that very recipe was found on the pages of that dear cookbook. The book, the recipe, and my childhood memories are now something I would love to share with you.

Doughnut recipe (with a hole)

You will need:

3 Eggs

1 Cup Sugar

2 1/2 Tablespoons Melted Butter

1 Cup Milk

3 1/2 Cups flour (Yet I always seem to have to add more)

4 teaspoons baking powder

1 1/2 teaspoons Salt

3/4 teaspoons Nutmeg

Beat the eggs until foamy.

Add the sugar and mix well.

Add the melted butter and milk, stirring it in quickly.

Sift together the flower, baking powder, salt and nutmeg and combine quickly with the batter.

The softer the dough, the more delicate the texture, so mix a trifle softer than can be handled.

Refrigerate for 2 hours, covered, so the dough will roll out much easier.

Roll out on a floured board to 3/8” thickness and cut a large circle then use a smaller cutter for the center (a bottle cap has worked well for me)

Let stand while the fat is heating to 375 degrees. ( I was surprised to see it was not listed as 190 degrees celsius, being a book from Nova Scotia.) I have used shortening and I have used cooking oil; both have worked perfect.

Drop the cut doughnuts and the holes into the hot fat and turn them over as soon as they come to the top, which should happen almost immediately.

Towards the end of cooking, about 2 1/2 minutes, turn over again. Drain on absorbent paper. Cool slightly and sugar.

Store in a tin, but not until completely cooked.