Granny's and Gladys' Recipe Book

@ Marga's


When I was growing up there was no such a thing as doughnuts in Argentina. I didn't eat the light, syrup-covered commercial version of doughnuts until I came to this country. But my father would make this cakey homemade version once in a while - using this quite simple recipe he must have grown up with. They were good, but I actually prefer the commercial kind

Note that for this recipe you need to have a doughnut cutter - I've no idea where you can find them nowadays. My grandmother used a specialized, deep pot where she could fry four doughnuts at the time, but I think my father used a regular, deep saucepan.


  • 1 1/2 cups sugar
  • 1 1/2 cups milk
  • 3-4 eggs
  • 1/2 cup melted butter
  • 9 cups flour
  • 10 tsp. baking powder
  • 1 1/2 tsp. salt
  • a pinch of nutmeg
  • flour for dusting
  • lard for frying
  • powdered sugar for drying


Beat sugar, milk and eggs together. Add the melted butter and mix. Add the dry ingredients and mix well.

Lightly four a working surface and roll the dough until it's about 1/3" high. Lightly dust with more flour. Cut the dough with the doughnut cutter. Mix the left over dough, roll again and repeat.

Pour about 3" of lard into a deep saucepan and heat on high until bubbling. Add the doughnuts and cook for about a minute, until brown. Turn and repeat.

Place cooked doughnuts on thick paper towels or a kitchen towel and drain. Pour some powdered sugar into a small paper bag and add 2 or 3 doughnuts (depending on the size of the bag). Shake until well covered and serve.


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