Monday

Doughnuts and Fritters

Saturday was National Doughnut Day and our family had a lot of fun getting out our favorite fried dough (doughnut) recipe to help support the national cause! 


My families recipe came from me dear sweet Grandpa Lyke.  I was raised on a farm in upstate New York, that had miles of maple trees.  Our family harvested sap to make and market their own maple syrup.  It was a big deal in January and February to see the sap buckets on the trees.

My Great Grandparents and Grandfather Lyke on the Farm

We were told not to taste the sap because it was needed to make the syrup...but once in a while my Grandpa would sneak a cup of it to me and smile with a look that clearly said, "don't tell".  After the sap was all boiled down into syrup and the work was done.  My Grandpa and Grandma celebrated by making a fried dough which they called Maple Syrup Fritters.  

Grandpa and Grandma Lyke

I'm not sure how many years they had this tradition...all I worried about was eating each hot fluffy bite...soaked in syrup.  Grandpa would fry the dough on the stove and would give each of us a bowl of fresh maple syrup.  We would take the hot fresh fritters and soak them in syrup.  The dough is light and airy which allows it to sop up any goodness it is dipped in.

On Father's day this year we made these fritters as a way to remember Grandpa and to share with my husband and boys.  The recipe made a huge batch and each puff of pastry was devoured by the time we left for church.

Maple Syrup Fritters

So, for National Doughnut Day I wanted to try my Grandfather's recipe as a rolled doughnut.  I tweaked his recipe to add a little more flour so that the dough would roll and cut.  They turned out so good...the family was for sure that it was the recipe for the famous Krispy Creme Doughnuts!  I think they were fabulous and that Grandpa and Grandma would have loved them.  I hope you do too....


Grandpa Lyke's Maple Syrup 
Fritters and Doughnuts

2 Tablespoons of Self Rising Yeast
1/4 Cup Warm Water
3 Cups Luke Warm Milk
3 Eggs
1 Cup Sugar
3 Tablespoons of Cinnamon
2 Teaspoons of Vanilla
5 Cups of Sifted Flour (For rolled doughnuts add two and half extra cups of flour)

Dissolve yeast in water and sugar.  Add beaten eggs, vanilla and milk.  Sift in flour and cinnamon to make a smooth batter.  If you desire rolled doughnuts add approximately two and a half extra cups of flour until dough is slightly sticky.  Let dough rise for 45 minutes.  

For fritters drop dough by large teaspoon fulls into deep hot cooking oil that is 375 degrees.  When one side is slightly brown, turn over and lightly brown the other side.  Lift out of oil and let cool on a paper towel.  Dust with powdered sugar and dip into real maple syrup.

For rolled doughnuts flour counter and roll out dough to half to 3/4 inch thickness.  Use a doughnut cutter or a large glass and a small circle to make the doughnut shapes.  Gently lift into hot cooking oil and let lightly brown on both sides.  When both sides are done, lift out of oil and place on a paper towel.  Roll doughnuts in sugar, cinnamon, powdered sugar or a glaze (see recipe for syrup in December 2010 blog posts).


 Maple Syrup Glaze

1/2 cup of butter
1 cup of sugar
2 teaspoons of corn syrup
1 teaspoon of vanilla
1/2 Cup Maple Syrup


Heat until butter is melted and all ingredients have blended together.  Simmer on a med to high heat, stirring often until it bubbles for 10 minutes.  

I hope you and your families enjoy this recipe as much as I have and now my children do.  He always had a bashful smile and rosy cheeks...and I know he would be embarrassed that I was posting something about him....but he was one the sweetest Grandpa's a girl could ask for and I cherish the times I had with him...and the memory of him dishing me up hot fritters and his own maple syrup.  

All Joy,

Abby




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