Donut Iron

Factual Questions
1

I have a donut iron in the back of the closet that my grandmother used to use to make the most delicious homemade donuts. It’s kindalike a waffle iron, only shaped differently. The problem is that I don’t have a recipe. Does anyone know a good recipe I could use for this? WOuld a regular cake mix do the trick?

2

I think a cake mix would not work too well, since donuts and cake are different products.

However, there are recipes that you can use, particulat No-Fry donut recipes, like this one.
You might have to experiment with the cooking to get it right.:
Fabulous No-Fry Doughnuts

              These doughnuts have the distinctive flavor and texture of the real thing--but
              without all the fat and calories that come from frying in hot oil.

              The doughnuts are best eaten the day you make them. Note: You can make
              bite-size doughnuts using a mini-muffin pan; the recipe makes 12 doughnuts in a
              standard muffin pan or 24 minis.

              Ingredients:
              1/3 cup vegetable shortening
              1/2 cup sugar
              1 egg, at room temperature
              1-1/2 cups flour
              1-1/2 teaspoons baking powder
              1/2 teaspoon salt
              1/4 teaspoon nutmeg
              1/2 cup milk, at room temperature

              Topping:
              1/2 cup butter
              1/2 cup sugar
              1 teaspoon cinnamon

              Preparation:

                1.Preheat oven to 350 degrees. Grease muffin pans.

                2.Cream together shortening, sugar, and egg. Beat well.

                3.Sift together dry ingredients and add to creamed mixture.

                4.Add milk; beat until smooth.

                5.Pour batter into muffin pans, to about 2/3 full. Bake 20 minutes until light
                   brown.

                6.Meanwhile, melt butter in a small pan.

                7.On waxed paper, mix sugar and cinnamon.

                8.As soon as the doughnuts finish baking, dip each one in melted butter;
                   then roll it in the cinnamon/sugar mixture.

                9.Cool on a wire rack.
3

Actual donuts are usually deep fried. Were these like cakes or were they thin and crisp like cookies? There are Italian cookies called pizzelles that are cooked on a thing like a waffle iron.

Here are two recipes:

http://users.rcn.com/sue.interport/food/pizzell.html

4

These were big, soft, delicious cake donuts, so soft your teeth met no resistance. All I know about the way my grandmother made them is that she used a mix of milk and confectioners sugar to make icing. That’s the best tasting icing on earth.

I’d ask my grandmother for the recipe she used, but I’m afraid that building a mill in the back yard to make flour in order to follow it. She is one of a dying breed of magnificent southern cooks who scoff at the thought of using a mix. She once apologized repeatedly for using a pudding mix to bake a chocolate pie, as she had been sick with the flu. Grandmothers like that are a disappearing treasure.

I love those wonderful dinners with a baked, bone-in ham, greens, turkey and dressing casserole, buttermilk biscuts, etc… MMMMMM

5

PLEASSEEE, use your grandmother’s recipe. People should cherish things that are handed down through generations. Especially recipes that bring such wonderful memories back to the person cooking them. Just imagine your grandkids years from now saying “Grampa made the best instant pudding” or “Man, I wish my instant mashed potatoes tasted like Grampa’s, I wish I could remember what BRAND he used”. Besides, she would love knowing that you loved her and her donuts enough to go to the trouble that she went to, to make her recipe. I am sure of it.

6

I want you too make me donuts