My Mom's Raised Doughnuts
I used to make these with Mom as a little girl. She would make dozens a week and give to neighborhood kids. I would coat them with that ooey good frosting. I recently won a blue ribbon with this recipe. It was also featured and put in newspapers all over the U.S. Then it was voted as 1 of 100 top recipes to be put in the 2011 Members Choice cookbook. They are like eating a flavored cloud. So light and fluffy. Hope you enjoy them as much as we do.
Gallery
Recipe Summary
Ingredients
Directions
Cook's Notes
This recipe is not recommended for use with self-rising flour. I also use canola oil to fry but Mom used solid shortening. I don't remember oil being around then. Both work equally well.
If you don't have a doughnut cutter, cut with a No. 2 can (20 oz. can) that has been opened with a small can opener with a sharp blade to leave a sharp cutting edge. Use a pill bottle to make the center hole