Sour Milk Doughnuts Recipe

Name: Sour Milk Doughnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-1/2 cup sifted flour; 1/2 tsp. salt; 1 tsp. baking soda; 1/2 tsp. baking powder; 1 tsp. freshly grated nutmeg; 1/2 tsp. ginger; 3/4 cup sugar; 2 tbsp. lard; 2 eggs; 1 cup sour milk; buttermilk; Lard to melt for deep frying

Servings: persons

3-1/2 cup sifted flour
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. freshly grated nutmeg
1/2 tsp. ginger
3/4 cup sugar
2 tbsp. lard
2 eggs
1 cup sour milk
buttermilk
Lard to melt for deep frying

1
Sift dry ingredients (except sugar) three times.
2
Cream sugar and lard well; add the eggs and beat with an electric mixer.
3
Add milk to egg mixture and beat well.
4
Add sifted dry ingredients all at once and mix well.
5
Cover and chill for 1 hour.
6
Divide dough into 2 parts and roll on a floured board to 1/2-inch thickness; cut with doughnut cutter.
7
Melt lard in deep fryer and heat to 375F.
8
Fry doughnuts quickly, turning as soon as they come to the top (do not crowd kettle).
9
Cook to golden brown.
10
Roll in granulated sugar while still hot, if desired.

528

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3-1/2 cup sifted flour, 1/2 tsp. salt, 1 tsp. baking soda, 1/2 tsp. baking powder, and more.

Yes, Sour Milk Doughnuts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Milk Doughnuts

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