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American Southern
Fried Doughnuts
Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 31. One of the earliest known cookbooks by an African American author.
15 minPrep Time
30 minCook Time
12Servings
mediumDifficulty
Why This Recipe Works
The combination of eggs and lard creates a tender crumb by coating flour proteins and limiting gluten development. Baking soda provides immediate leavening when it hits the hot fat, creating air pockets for a light texture. The high heat of the frying oil (around 360-375°F) rapidly sets the exterior while steam generated from the milk keeps the interior moist, preventing greasiness through quick cooking.
Before You Begin
- •This historic recipe requires interpretation: use 1 teaspoon salt and approximately 4-5 cups all-purpose flour to create a soft, rollable dough
- •Bring eggs and milk to room temperature for better incorporation and more consistent frying results
- •Set up a proper frying station with a wire rack over a baking sheet for draining before you begin mixing
- •The dough should be soft but not sticky—add flour gradually until you can roll it to 1/2-inch thickness without excessive sticking
- •Maintain oil temperature between 360-375°F; too cool and doughnuts absorb excess oil, too hot and they brown before cooking through
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