From the Heart to the Hearth: Salvation Army Doughnuts

The aroma alone transports me back to my grandmother’s kitchen. I can almost see her now, flour dusting her apron as she expertly rolled out dough for what seemed like an endless supply of doughnuts. They weren’t just treats; they were a symbol of comfort, a small act of kindness offered during challenging times, reminiscent of the stories she told of the Salvation Army’s dedicated work during the Depression, offering warmth and nourishment in the form of these very doughnuts. The memory of sharing those warm, freshly fried doughnuts with loved ones is a treasure I cherish.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 5 minutes per batch
• Total Time: 50 minutes
• Yields: Approximately 250 doughnuts
• Dietary Type: Not specified (High in fat and sugar)

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
• Electric mixer or whisk
• Measuring cups and spoons
• Large sieve
• Rolling pin
• Doughnut cutter or knife
• Large, heavy-bottomed pot or deep fryer
• Slotted spoon or spider
• Cooling rack
• Thermometer

Instructions

1. In a large mixing bowl, cream together the sugar and ¾ cup lard until light and fluffy. This step is crucial for incorporating air and creating a tender doughnut.
2. One at a time, beat in the eggs into the creamed mixture, ensuring each egg is fully incorporated before adding the next. This prevents the mixture from curdling.
3. Add the evaporated milk and water to the creamed mixture, mixing until well combined. This liquid blend provides moisture and richness to the dough.
4. In a separate, very large bowl or container, combine the flour, baking powder, salt, and nutmeg. This dry mixture provides structure and flavor to the doughnuts.
5. Sift the dry ingredients into the wet ingredients. Sifting is important for ensuring even distribution of the baking powder and preventing lumps in the dough.
6. Mix the ingredients together until a stiff dough forms. You may need to add additional flour, a little at a time, if the dough is too sticky. The dough should be firm enough to roll out without sticking excessively.
7. On a lightly floured surface, roll out the dough to approximately ½ inch thickness. Be careful not to roll it too thin, or the doughnuts will be tough.
8. Cut out the doughnuts using a doughnut cutter or a sharp knife. If using a knife, cut into squares or diamond shapes. Re-roll any scraps to minimize waste.
9. In a large, heavy-bottomed pot or deep fryer, heat 5 pounds of lard to 375°F (190°C). Use a thermometer to monitor the temperature, as maintaining the correct temperature is critical for even cooking.
10. Carefully place the doughnuts into the hot lard, cooking in batches to avoid overcrowding the pot. Overcrowding will lower the temperature of the lard and result in greasy doughnuts.
11. Fry the doughnuts for approximately 2-3 minutes per side, or until golden brown. Use a slotted spoon or spider to turn the doughnuts and remove them from the hot lard.
12. Place the fried doughnuts on a cooling rack to drain excess lard.

Expert Tips & Tricks

• Temperature is key: Maintaining the correct lard temperature (375°F) is crucial for achieving golden brown, evenly cooked doughnuts. Too hot, and they’ll burn on the outside while remaining raw inside. Too cold, and they’ll absorb too much lard.
• Don’t overcrowd the pot: Fry doughnuts in batches to prevent the lard temperature from dropping.
• Lard alternatives: While lard is traditional, you can use vegetable shortening or refined coconut oil for frying.
• Flavor Boost: Add a teaspoon of vanilla extract to the wet ingredients for an extra layer of flavor.
• Make-Ahead Dough: The dough can be made a day in advance and stored in the refrigerator. Bring it to room temperature before rolling and cutting.
• Doughnut Holes: Don’t discard the doughnut holes! Fry them up for a delightful, bite-sized treat.
• Preventing Soggy Doughnuts: Ensure the lard is hot enough and don’t overcrowd the pan. Drain the doughnuts thoroughly on a wire rack after frying.

Serving & Storage Suggestions

Serve the doughnuts warm, straight from the cooling rack, for the best flavor and texture. They can be enjoyed plain or dusted with powdered sugar, cinnamon sugar, or glazed with your favorite icing.

Store leftover doughnuts in an airtight container at room temperature for up to 2 days. They can also be frozen for longer storage. To freeze, place cooled doughnuts in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. Thaw at room temperature before serving. Reheating in a warm oven (300°F) for a few minutes can help restore their freshness.

Nutritional Information

Please note that these values are estimates and can vary depending on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	275 kcal	14%
Total Fat	15g	23%
Saturated Fat	8g	40%
Cholesterol	50mg	17%
Sodium	200mg	8%
Total Carbohydrate	30g	10%
Dietary Fiber	1g	4%
Sugars	15g	N/A
Protein	3g	6%

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. You may need to adjust the amount of liquid to achieve the desired dough consistency.
• Dairy-Free: Use a non-dairy milk alternative, such as almond milk or soy milk, in place of the evaporated milk. Ensure the alternative is unsweetened and unflavored.
• Spiced Doughnuts: Add a pinch of ground cloves, cardamom, or ginger to the dry ingredients for a warm, spiced flavor.
• Citrus Zest: Add the zest of an orange or lemon to the dough for a bright, citrusy twist.
• Chocolate Doughnuts: Add ¼ cup of unsweetened cocoa powder to the dry ingredients for chocolate doughnuts.

FAQs (Frequently Asked Questions)

Q: Why is lard used for frying?
A: Lard was traditionally used because of its high smoke point and ability to impart a subtle richness to the doughnuts. It can be substituted with other high-smoke-point oils like vegetable shortening.

Q: How do I know when the lard is hot enough?
A: Use a thermometer to monitor the temperature. Aim for 375°F (190°C). If you don’t have a thermometer, you can test the lard by dropping a small piece of dough into it. If it sizzles and turns golden brown in a few minutes, the lard is ready.

Q: Can I bake these doughnuts instead of frying them?
A: While frying is traditional, you can try baking them for a slightly healthier option. Bake at 350°F (175°C) for 10-12 minutes, or until golden brown. However, the texture will be different from fried doughnuts.

Q: How do I prevent the doughnuts from becoming greasy?
A: Ensure the lard is hot enough and don’t overcrowd the pot. Drain the doughnuts thoroughly on a wire rack after frying.

Q: Can I freeze the fried doughnuts?
A: Yes, you can freeze them. Let them cool completely, then place them in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container. Thaw at room temperature before serving.

Final Thoughts

These Salvation Army Doughnuts are more than just a recipe; they are a piece of history, a symbol of compassion, and a reminder of simpler times. I encourage you to try this recipe and experience the joy of creating these comforting treats in your own kitchen. Share them with loved ones, and perhaps even offer a batch to someone in need, carrying on the tradition of kindness and generosity. I would love to hear your feedback and see your creations! Enjoy!