Fisher Family Donuts

When families blend, so do their traditions and recipes.  These have German roots- called Fastnachts, served on Fat Tuesday- the day before fasting begins in some religions.  Although that is not the religion of choice, every Fat Tuesday, mom Fisher makes up the donuts and so do I.

Scald your milk (heat to that boiling point, but stop),  Add shortening and salt.  Cool to lukewarm and add your yeast.  Let the yeast grow (proof) for 5-10 minutes.  Add 1/2 of the flour and stir in.  Let rise about 2 hours.  Mix together sugar, nutmeg and eggs.  Add the rest of the flour and the egg mixture to the rising dough, mix well and let rise again.

Roll out in flour on your largest wooden surface.  Cut using your donut cutter or your pizza cutter.  The Fisher donuts are done criss-cross with a sharp cutter in diamond shapes.  Cover with cloth dishtowels and let rise again.

Heat oil to 365 degrees.  Put donuts into oil- raised side down.  They usually turn themselves, but if not, turn after a minute or two.  Each load is done in about 5 minutes.  Drain and shake in a cinnamon/sugar mixture.

  • 3 generations Fisher Family

    1 1/4 cup milk

  • 1/4 cup shortening (or margarine)
  • 1 tsp. salt
  • 1 cake yeast or 2 tsp. active dry yeast
  • 3 eggs beaten
  • 3/4 cup sugar
  • 1/4 tsp. nutmeg
  • 4 1/2 to 5 cups flour
  • vegetable oil for frying

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