Bangor House Vanilla Spice Donuts
So named because my grandfather, and thusly my father, made these fantastic donuts at the old Bangor House here in Maine. This is the exact recipe, with the exception of the milk. I use a great substitution but if you want to stay true to the Buttermilk Spice Donuts served at this iconic restaurant/hotel of old, simply add a teaspoon of vinegar or lemon juice to whole fat milk or cream and let it sit to curdle in a warm spot. When curdled so that the curds are nice and plump, toss it in. These are the highest and tastiest cake donuts you will ever enjoy. And the cost factor? Way under a dollar for a dozen.
And one more bit of info. If using an electric mixer of any kind(as referenced in the instructions), add an extra 3/4 cup flour.
For 6 Serving(s)
- Cinnamon Sugar:
- 1 cup granulated sugar
- 2 teaspoons cinnnamon
- Oil for frying
- Cake Donut:
- 1 1/2 cups flour
- 1/3 cup packed, brown sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2/3 cup nonfat evaporated milk
- 1 egg, beaten
- 2 tablespoons butter or margarine, melted
- 1 tablespoon vanilla
Bangor House Vanilla Spice Donuts Directions
- Heat oil in deep fat fryer until 350-degrees F. You can also heat 1 quart of canola oil in a sturdy pot over medium heat, using a clip-on thermometer. In a shallow bowl, mix together sugar and cinnamon; set aside. In a large bowl, combine first next 5 ingredients. Add milk, egg, butter and vanilla. Beat with a sturdy wooden spoon until it leaves the side of the bowl. A tabletop mixer with a dough hook or paddle attachment works as well. Empty out onto a well floured work surface. Knead only for a minute, until smooth. Roll out to about 3/4-inch thick. Cut out with a 3 to 3 1/2-inch donut cutter *.
- Cooking 2-3 donuts at a time(see NOTE), fry them for 3 minutes per side. Remove each donut onto a rack or paper towel-lined plate. Let grease come back to temperature before continuing to cook remainder of donuts.
- While the donuts are still warm, dip in cinnamon sugar to evenly coat both sides. Eat while warm for the best flavor.
- * I use the rim of a cup or glass, and then cut out the center with the screw-on cap of a soda bottle. It leaves a smaller hole, just enough room for the oil to cook the donut, making it as puffy as possible.
- NOTE: Never allow donuts to be so crowded as to touch each other while cooking. Not only does this significantly drop the oil temperature, but it also prevents them from expanding to maximum capability.
- Enough for 6-7 very large donuts