Grandma Anna M. Isaacson's Doughnuts

Family,

I have missed the wonderful taste of grandma Isaacson’s (Anna Magdalena Grand Isaacson) doughnuts for more than a couple of decades.  Just recently I realized that aunt Bernice was still alive and that she used to make them with grandma.  I contacted her through Melissa (Bruce) Shepherd and was given the recipe below.  I plan to have us try this recipe over New Year’s.  The recipe below is for the raised variety.  I’m still working on the cake variety recipe as it was my favorite, especially dipped in coffee.

I used to go over the grandma and grandpa Isaacson’s with dad…we’d get there early in the morning and grandma would often have doughnuts for us, or would be in the process of making them.  We’d dip them in coffee and the taste was heavenly.  I can close my eyes right now and can smell the mixture of coffee and doughnuts.  Grandma also made a maple flavored creamy spread that she would put on the raised doughnuts.  It is no wonder that we have weight problems.

Unfortunately, Penny and Sig would go along on these doughnut trips (visits to grandma and grandpa’s house) and they would eat more than their fair share.  I would sometimes only get 5 or 6 doughnuts…  L.

They had an old toaster that when closed and in-use would resemble a pyramid with a square top.  The sides folded down to allow the bread to be loaded into the toaster.  Once one side was toasted, you would fold down the sides and flip the half-toasted bread over and finish the toasting process.  Once the doughnuts were gone, we’d go for the toast.  Spread thick with butter and dipped in coffee, toast was also heavenly.

I truly do not remember ever having a full meal at their home.  We always had doughnuts, toast and coffee.  If we had a full meal with them it would be at our house.  It may be that the full meal was always there but I didn’t have room due to the appetizers (doughnuts, toast and coffee).  Maybe everyone else had roast and potatoes or Scandinavian cod or reindeer…and I just sat at the table and had the appetizers?

Once uncle Sven moved over from the old country the reindeer were off of the menu, maybe that is the reason that we switched to merely doughnuts, toast and coffee.  Penny, Sig and I are living proof that one can live on appetizers alone…

Love,

Rick  

Here is the recipe for raised oven donuts.  Let me know if you have questions, and I will consult the family donut expert :)

In a large saucepan, bring just to boiling point 1-1/2 cups milk.  Remove from heat and stir in 1/3 cup shortening, 1/4 cup sugar, 1/2 tsp salt, 1 to 2 tsp nutmeg, 1/4 tsp cinnamon.  When luke warm, add 4-3/4 cups sifted flour, 1/3 to 1/2 cup whole eggs well beaten (which is the equivalent of 2 large eggs), and 2 cakes (or 2 packets) of yeast (softened in 1/4 cup luke warm water).

Beat dough until well mixed.  Cover pan and let stand in slightly warm place until dough is light and double in bulk, about 50 to 60 minutes.  Turn dough onto well floured board, turning over 2 or 3 times to form a soft ball.  Dough will be soft to handle.  Roll dough lightly, avoiding stretching, until about 1/2 inch think.  Cut into donuts with  3" cutter.  Place rings carefully two inches apart on greased baking sheets.  Brush donuts with melted butter or margarine.  Let rise in slightly warm place until double in bulk, about 20 minutes.

Bake in a preheated 425 degree oven for 8 to 10 minutes, or until deep golden brown.  As soon as donuts are removed from oven, brush again with butter or margarine and roll in granulated sugar. 

Yield:  2-1/2 to 3 dozen donuts

Here is the cake donut recipe as Bernice recited to my mom over the phone.  Bernice had to add in some specifics based on what she has done in the past.  The recipe is quite old and apparently does not contain all of the necessary info - at least not by modern cooking standards!  If you have any questions, let me know and I will check with Bernice (though it may cost you more donuts!).

Mother's Cake Donuts

2 eggs beaten

3/4 to 1 cup sugar - (3/4 works best per Bernice)

4 Tbsp shortening

1 tsp vanilla

1 tsp cinnamon

1/2 tsp salt

1/4 tsp nutmeg (optional)

1 cup milk (more or less) - (best to use 1 cup per Bernice)

3 cups flour

3-1/2 tsp baking powder

Beat eggs, add sugar and shortening.  Mix spices with flour.  Add to egg mixture.  Add more flour if needed.  Roll dough about 1/2 inch thick.  Cut and fry (oil temp 350-375?).  Use donut holes for testers.  Remove from oil and drain.