Photographers Guide to the Great Smoky Mountains

Homemade Traditional Deep-Fried Donuts


  • Canola oil for deep-fat frying
  • 3-½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground nutmeg
  • ¾ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4 eggs beaten 
  • ⅔ cups of sugar
  • ½ cup butter (melted)
  • ⅓ cup of milk
  • 1 tablespoon vanilla extract


  1. In a bowl combine flour, baking powder, nutmeg, salt, and cinnamon; set aside.
  2. In another bowl combine milk, vanilla, and melted butter.
  3. In a large mixing bowl combine eggs, and sugar; beat with electric mixer until thick (about 5 minutes). Add milk mixture; stir with a wooden spoon to combine. Add flour mixture and stir with a wooden spoon until smooth. Cover dough; chill at least 2 hours (dough will remain slightly sticky).
  4. Turn dough out onto a lightly floured surface. Roll dough to ⅜-inch thickness. Cut dough with a floured 2-½-inch round cutter. Use a 1-¼-inch cutter to cut the hole for the doughnut. (You can also use a standard doughnut cutter.)
  5. Fry 2 or 3 doughnuts at a time in deep hot fat (375 degrees F) for 2 to 2-½ minutes or until brown, turning halfway through cooking with a slotted spoon. Drain on paper towels. Repeat with remaining doughnuts and doughnut holes. Makes about 15 doughnuts and doughnut holes.
  6. Shake warm doughnuts in a bag with Cinnamon-Sugar or powdered sugar. Serve warm (or reheat each doughnut 8 to 10 seconds in microwave on high).
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Deep-Fried Donuts
Nutrition Facts
Servings: 4
Amount per serving: about 3 donuts.
Calories: 789
Total Fat: 34 g
  Saturated Fat: 16 g
  Monounsaturated Fat: 9 g
  Polyunsaturated Fat: 2 g
  Trans Fat: 0 g
Cholesterol: 246 mg
Sodium: 876 mg
Potassium: 85 mg
Total Carbohydrate: 102 g
  Dietary Fiber: 3 g
  Sugars: 35 g
Protein: 16 g
Vitamin A: 200%
Vitamin C: 0%
Calcium: 212%
Iron: 7%
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