Pioneer
New Brunswick Doughnuts
Aida Boyer McAnn — The New Brunswick Cook Book (1938)Light, spiced doughnuts from the 1938 cookbook — made with butter, eggs, milk, cinnamon, and nutmeg, rolled out and fried in deep hot fat. A farmhouse staple across New Brunswick for generations.
Ingredients
- 2 tablespoons butter, melted
- 1 cup sugar
- 2 eggs
- 3 cups flour
- 3 teaspoons baking powder
- ¾ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup milk
- Powdered sugar for sprinkling (optional)
Instructions
- Add sugar to the melted butter. Beat thoroughly. Beat eggs and add to the sugar mixture.
- Sift dry ingredients and add alternately with the milk to the above mixture. The dough should be a little stiffer than biscuit dough.
- Roll out ¼ inch thick on a floured board. Cut with a doughnut cutter.
- Fry in deep hot fat, turning once to brown both sides. Remove to brown paper to drip.
- Sprinkle with powdered sugar if desired.