Molasses Donuts Recipes

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MOLASSES DOUGHNUTS



Molasses Doughnuts image

A sweet treat from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.

Provided by Molly53

Categories     Quick Breads

Time 20m

Yield 36 doughnuts

Number Of Ingredients 10

5 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ginger
1/2 teaspoon cinnamon
1 egg, well beaten
1 cup molasses
1 cup sour milk or 1 cup buttermilk
1 tablespoon butter, melted
oil, for frying

Steps:

  • Sift dry ingredients together very well.
  • Beat egg; add molasses, sour milk and melted butter and mix well.
  • Add dry ingredients and blend thoroughly.
  • Preheat oil to 370F in a large saucepan or stockpot.
  • Roll dough out on a floured board to 1/4" thickness.
  • Cut with a floured doughnut cutter.
  • Fry until brown, turn and brown on other side.
  • Drain on paper towels and dust with sugar or confectioners' sugar, if desired.

Nutrition Facts : Calories 99.5, Fat 0.9, SaturatedFat 0.4, Cholesterol 7.4, Sodium 110.3, Carbohydrate 20.6, Fiber 0.5, Sugar 5.6, Protein 2.2

MOLASSES DOUGHNUTS



Molasses Doughnuts image

Make and share this Molasses Doughnuts recipe from Food.com.

Provided by Chef mariajane

Categories     Dessert

Time 15m

Yield 24 doughnuts

Number Of Ingredients 10

3/4 cup sugar
3 tablespoons soft butter
3/4 cup milk
2 eggs
1/4 cup molasses
3 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon nutmeg
1/2 teaspoon cinnamon

Steps:

  • Cream sugar and butter together. Add milk, eggs and molasses. Mix well. Mix ands sift remaining ingredients. Add to liquid mixture and mix thoroughly. Refrigerate for 1 1/2 hours.
  • Turn out on a lightly floured board and roll to 1/2 inch thickness - cut with doughnut cutter.
  • Fry in deep hot fat, 375F, until golden brown. Sprinkle with sugar.

Nutrition Facts : Calories 115.9, Fat 2.3, SaturatedFat 1.3, Cholesterol 22.5, Sodium 91, Carbohydrate 21.4, Fiber 0.5, Sugar 8.3, Protein 2.4

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