Catholic Recipe: Golden Flake Buttermilk Doughnuts I
- 1-1/4 cups sugar
- 3 eggs, well beaten
- 1 cup buttermilk
- 2 Tbsp. melted butter or margarine
- 3-1/2 cups sifted all-purpose flour
- 1 tsp. baking soda
- 2 tsp. baking powder
- 1/2 tsp. nutmeg
- 1/4 tsp. cinnamon
- 1 tsp. salt
- 1 cup wheat germ
Yield: 30-36 doughnuts
Prep Time: 4 hours
Difficulty: • • • •
Food Categories (2)show
Florence Berger shares her soul cake recipe.
Doughnuts were originally soul cakes, plain round buns. Boys were begging for soul cakes, but not really praying for the souls, just thinking of their own stomachs. A clever cook decided to fix them so that with every bite they would remember why they had been given the cake. Instead of making plain round buns, she made a circular bun with a hole in the middle. In those days the never ending circle was common parlance for everlasting life and our passage to it. The result of her cleverness was a doughnut, a reminder of prayer. Requiescat in pace.
Add sugar slowly to eggs, beating constantly. Stir in buttermilk and melted butter or margarine. Mix and sift flour, baking soda, baking powder, spices, and salt; stir in wheat germ. Stir dry ingredients into egg mixture. Chill dough until easy to handle. Roll out 1/4 to 1/2 inch thick on floured pastry board, rolling half the dough at a time. Cut with doughnut cutter. Fry in deep fat heated to 375°-380°, turning once after doughnuts have risen to surface and are golden brown on the underside. Drain on paper towel. Makes 30 to 36 doughnuts, depending on thickness.Recipe Source: Cooking for Christ by Florence Berger, National Catholic Rural Life Conference, 4625 Beaver Avenue, Des Moines, IA 50310, 1949, 1999Subscribe to InsightsStay on top of the latest Catholic news and analysis from CatholicCulture.org.Store: We receive 8% of most Amazon purchases.
Threaded Rosary Beads Holy Land Elegant Real Olive Wood Bethlehem & Jesus Crucifix FigureCopyright © 2017 Trinity Communications. All rights reserved.