GRAM’S DOUGHNUTS

2 cups granulated sugar, divided 2 teaspoons ground cinnamon

4 cups all-purpose flour

1 tablespoon baking powder ½ teaspoon baking soda

1 teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground nutmeg

2 large eggs

1 cup buttermilk

2 quarts (64 ounces) vegetable oil, for

frying

1. Mix 1 cup of the sugar and the cinnamon in a medium bowl until combined, and set aside. Whisk the flour, baking powder, baking soda, salt, ginger and nutmeg in a large bowl. Beat the eggs, buttermilk and remaining 1 cup of sugar in a medium bowl. Make a well in the center of the flour mixture and add the egg mixture. Stir together to form a moist and sticky dough. If the dough is too soft to be rolled, add more flour, a little at a time.

2. On a heavily floured work surface, roll out the dough into a 14-inch circle, about 1/2-inch thick. Cut out dough rings with a floured doughnut cutter, reflouring between cuts. If you do not have a doughnut cutter, use a 21/2-inch cookie cutter to cut the dough rounds and 1-inch cutter to make the holes.

3. Transfer the doughnuts to a floured baking sheet. Gather the scraps and gently press into a disk; repeat the rolling and cutting process until all the dough is used. (The cut doughnuts can be covered with plastic wrap and stored at room temperature for up to 2 hours.)

4. Heat the oil in a large Dutch oven over medium heat until the temperature reaches 350 degrees. Carefully lower 4 to 6 doughnuts into the hot oil. Turn the doughnuts as they rise to the surface with tongs or a slotted spoon and fry, maintaining a temperature between 325 and 350 degrees, until the doughnuts are golden brown on both sides, about 4 minutes.

5. Using a slotted spoon, transfer the doughnuts to a plate lined with paper towels and drain for 3 minutes. Toss the doughnuts in the cinnamon sugar and transfer to a plate. Repeat with the remaining doughnuts, regulating the oil temperature as necessary. Makes about 20 servings.

Per serving: 305 calories; 15 g fat; 3 g saturated fat; 20 mg cholesterol; 4 g protein; 40 g carbohydrate; 21 g sugar; 1 g fiber; 169 mg sodium; 54 mg calcium

Recipe from “America’s Best Lost Recipes” by the editors of Cook’s Country magazine

Gram’s doughnuts are fairly basic, and that’s what makes old-fashioned recipes so desirable. They recall the simplicities of childhood, of growing up with Mom and Grandma in the kitchen.