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From the Heart to the Hearth: Baking Salvation Army Doughnuts

The scent of nutmeg and fried dough… it instantly transports me back to my grandmother’s kitchen. Every year, without fail, she would dedicate an entire day to making doughnuts, her movements a practiced ballet of measuring, mixing, and frying. She never used a written recipe, but always talked about learning from the Salvation Army ladies when she was younger. These doughnuts weren’t just a treat; they were a symbol of comfort, community, and the warmth of a loving home, a tradition I eagerly carry on today.

Recipe Overview

Prep Time: 60 minutes
Cook Time: 30 minutes
Total Time: 90 minutes
Yields: Approximately 250 doughnuts
Dietary Type: Not specified – contains dairy and eggs

Ingredients

7 ½ cups sugar
¾ cup lard
9 eggs
3 (8 ounce) cans evaporated milk
3 (8 ounce) cans water
18 cups flour
18 teaspoons baking powder
7 ½ teaspoons salt
9 teaspoons nutmeg
5 pounds lard for frying

Equipment Needed

Large mixing bowls
Measuring cups and spoons
Electric mixer (optional, but recommended)
Large sieve or sifter
Rolling pin
Doughnut cutter (or a knife)
Large, heavy-bottomed pot or deep fryer
Slotted spoon or spider
Thermometer (for monitoring oil temperature)
Cooling rack
Paper towels

Instructions

Cream together the 7 ½ cups of sugar and ¾ cup of lard in a large mixing bowl. This step is crucial for achieving a light and airy texture. An electric mixer can significantly speed up this process, but it can certainly be done by hand with a bit of elbow grease. The mixture should be light and fluffy.
Beat the 9 eggs into the creamed sugar and lard mixture one at a time, ensuring each egg is fully incorporated before adding the next. This helps to emulsify the mixture and prevent curdling.
Add the 3 cans of evaporated milk and 3 cans of water to the mixture, alternating between the two and mixing well after each addition.
In a separate, very large bowl, combine the 18 cups of flour, 18 teaspoons of baking powder, 7 ½ teaspoons of salt, and 9 teaspoons of nutmeg. Sift the dry ingredients together using a large sieve or sifter. Sifting ensures that all of the ingredients are evenly distributed and that there are no lumps of baking powder, which would result in an uneven rise.
Gradually add the dry ingredients to the wet ingredients, mixing until a stiff dough forms. Add enough flour until a stiff dough is formed, mixing until just combined. Be careful not to overmix the dough, as this can develop the gluten and result in tough doughnuts. The dough should be easy to handle and not too sticky.
Roll the dough out on a lightly floured surface to about ½ inch thickness. Use a doughnut cutter to cut out the doughnuts. If you don’t have a doughnut cutter, you can use a knife to cut out squares or rectangles. You can also use two different sized round cutters to create the classic doughnut shape.
Heat 5 pounds of lard in a large, heavy-bottomed pot or deep fryer to 375°F (190°C). It’s crucial to maintain this temperature for even cooking and to prevent the doughnuts from absorbing too much grease. A thermometer is essential for accurate temperature control.
Carefully drop the doughnuts into the hot lard, being careful not to overcrowd the pot. Fry the doughnuts for about 2-3 minutes per side, or until they are golden brown and cooked through. Turn the doughnuts occasionally to ensure even browning.
Remove the doughnuts from the lard with a slotted spoon or spider and place them on a cooling rack lined with paper towels to drain excess grease.
Let cool slightly and enjoy!

Expert Tips & Tricks

Don’t overcrowd the pot: Frying too many doughnuts at once will lower the temperature of the lard and result in greasy doughnuts. Fry in batches to maintain the ideal temperature.
Monitor the oil temperature: Using a thermometer is key to successful doughnut frying. If the oil is too hot, the doughnuts will burn on the outside before they are cooked through on the inside. If the oil is too cool, the doughnuts will absorb too much grease.
Re-roll scraps sparingly: The dough scraps can be re-rolled, but the quality will decrease with each re-rolling. Only re-roll the scraps once or twice to avoid tough doughnuts.
Customize the flavor: Experiment with different spices in the dough, such as cinnamon, cardamom, or ginger. You can also add a touch of vanilla extract for a richer flavor.
Make ahead: The dough can be made ahead of time and stored in the refrigerator for up to 24 hours. This allows the gluten to relax and the flavors to develop, resulting in even more delicious doughnuts.

Serving & Storage Suggestions

Serve these doughnuts warm, plain, or dusted with powdered sugar, granulated sugar, or a simple glaze made from powdered sugar and milk. They are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days. For longer storage, freeze the doughnuts in a single layer on a baking sheet until solid, then transfer them to a freezer bag. They can be reheated in a warm oven or microwave.

Nutritional Information

Note: These values are estimates and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	150 kcal	8%
Total Fat	7g	11%
Saturated Fat	4g	20%
Cholesterol	25mg	8%
Sodium	50mg	2%
Total Carbohydrate	20g	7%
Dietary Fiber	1g	4%
Sugars	10g	–
Protein	2g	4%

Variations & Substitutions

Vegan Doughnuts: Substitute the lard with vegetable shortening or coconut oil. Use a plant-based milk alternative such as almond milk or soy milk in place of evaporated milk and use a commercial egg replacer.
Gluten-Free Doughnuts: Replace the all-purpose flour with a gluten-free flour blend, but be aware that the texture may be slightly different. You may need to add a binding agent like xanthan gum to help hold the doughnuts together.
Spiced Doughnuts: Add a teaspoon of ground cinnamon, cardamom, or allspice to the dough for a warm and fragrant twist.
Citrus Doughnuts: Add the zest of one lemon or orange to the dough for a bright and refreshing flavor.
Chocolate Doughnuts: Add ¼ cup of unsweetened cocoa powder to the dry ingredients for a chocolatey treat.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of fat for frying?
A: Yes, you can use vegetable shortening or canola oil as a substitute for lard. However, lard provides a unique flavor and texture that is difficult to replicate.

Q: How do I prevent the doughnuts from becoming greasy?
A: Make sure the oil is hot enough (375°F/190°C) and don’t overcrowd the pot. Also, drain the doughnuts thoroughly on a cooling rack lined with paper towels.

Q: Can I freeze the doughnuts?
A: Yes, you can freeze the doughnuts after they have cooled completely. Place them in a single layer on a baking sheet until solid, then transfer them to a freezer bag. They can be reheated in a warm oven or microwave.

Q: How can I tell if the doughnuts are cooked through?
A: The doughnuts should be golden brown on both sides and spring back slightly when touched. You can also insert a toothpick into the center of a doughnut; if it comes out clean, the doughnut is cooked through.

Q: What can I do with the leftover doughnut holes?
A: Fry them! Doughnut holes are a delicious and fun way to use up the scraps. They cook even faster than the doughnuts, so keep a close eye on them.

Final Thoughts

Now that you have this cherished recipe, don’t be afraid to roll up your sleeves and create your own memories! Whether you’re a seasoned baker or a novice in the kitchen, these Salvation Army Doughnuts offer a delightful journey back in time, and a guaranteed success with your family and friends. Share the joy, and feel free to experiment with flavors and toppings to make them your own. Happy baking!

Salvation Army Doughnuts Recipe