Jo's Homemade Doughnuts

Jo's Homemade Doughnuts

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Gloria Griffith


This wonderful recipe was passed on to me from a wonderful Family friend years ago as we were at camp and offered us some doughnuts, they were warm,yummy,and of course was a big hit and my husband said " Get the recipe " and I have made them twice a year,I can say making doughnuts at first are a challenge but you can do it with a friend and have some fun, just be mindful of the hot oil please, enjoy


★★★★★ 1 vote



  • 2 c
  • 2 tsp
  • 3 tsp
    cream of tartar
  • 1/2 tsp
  • 2 tsp
  • 2 tsp
  • 1/3 c
  • 2 c
    whole milk
  • 2
    tablespoon vinegar
  • 2 tsp
    baking soda
  • 7-8 c

How to Make Jo's Homemade Doughnuts


  1. Large Bowl #1-
    Mix Eggs,Sugar,Salt,Cream of Tartar,Spices,and Vanilla and oil.
    Mix in a Large Bowl, (I myself add a touch more for stronger spice flavor especially the Nutmeg)
  2. Small Cup #2-
    Place 2 Tablespoons of Apple Cider Vinegar and the Baking Soda into the Whole Milk.
    Stir, let stand 3 minutes, fold into Bowl #1
  3. Large Bowl #1-
    Then add 1-2 cups of Flour at a time,Be Gentle and turn the flour into the mixture, so as not to make a Tough Doughnut, remember these are Special and need TLC so to achieve the Yum Factor !
  4. You want your dough soft and workable, I do manage to use most of the 8 Cups of Flour and if any left over I use it to manage the dough when I prepare to make the doughnut cut outs.
  5. Let the Dough rest,cover the bowl,refridgerate over night, but ( I have used it about a hour or so after chilled and rested but Josephine Akins suggested they rest,and fry fresh in the morning and truthfully there is nothing better than a fresh Hot Homemade Doughnut, so you can cook after they rest. The recipe to me is easy and I have been known to make them late at night for the family.
  6. Last step for first timers can be tricky.
    Start heating up Oil (Vegetable Oil but use what you prefer- 2 Bottles approx.)and then start rolling out the Dough , be sure it's chilled and Flour your surface and doughnut cutter and hands too. Roll out the Dough about to 1/2 inch thick or little less (save the little wholes for the kids and the big kids) and deep fry them in a fryer( electric fryers are a good choice for first timers, heat settings will be easier) or I use a "deep" cast Iron Kettle which I prefer, till Golden brown they will need to be flipped so watch carefully, keep a eye on the Grand Kids Oil will be Hot. Should yield: Approx. 4 Dozen Doughnuts (depends, on size and thickness)
  7. Remove from the fryer or Pot on to a paper towel and then spin them into a mixture of Sugar,Cinnamon,or use what ever you like. We like the Cinnamon and Sugar with a touch more of the Nutmeg, Let them cool for the kiddies and Enjoy !

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About Jo's Homemade Doughnuts

Course/Dish: Sweet Breads

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