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)