Dough Nuts

          To one pound of flour, put one quarter of a pound of butter, one quarter of a pound of sugar and two spoonsfuls of yeast ; mix them all together in warm milk or water of the thickness of bread, let it raise, and make them in what form you please, boil your fat (consisting of hog’s lard) and put them in.

The Art of Cookery Made Plain and Easy; Excelling any Thing of the Kind ever yet published. By Hannah Glasse, 1st American Edition, 1805


 A modern Adaptation:


3-4 c. flour

1/2 c. sugar

1 tsp. salt

1 packet instant yeast

1 1/2 c. warm milk

1/2 cup melted butter

Cinnamon and sugar for rolling


In a large bowl, mix together the flour, sugar, salt, and instant yeast. In a separate bowl, stir together the warm milk and melted butter. Combine the milk mixture with the flour mixture to form a soft dough. Knead the dough for 5-10 minutes until it is silky smooth. Place in a greased bowl and cover with a damp cloth. Set the bowl in a warm place and allow it to rise for about 1-1 1/2 hours.

Roll out the dough onto a lightly floured surface to a thickness of about 1/2". Cut into small squares. Separate the squares and cover with a damp cloth and set aside for another 30 minutes.

 In the meantime, heat your frying fat to 350 degrees. Ease the doughnuts, one at a time into the hot oil with a slotted spoon. Once they turn golden brown on one side, carefully slip them over to fry the other side.

When done, remove from fat and drain on a cloth. When cool enough to handle, roll in cinnamon and sugar.

Cara cuts up the dough to just the right size:

Dough nuts frying in oil over the camp fire:


Dough nuts about to be coated with cinnamon sugar on left and finished dough nuts on right. Scrumptious!