Grandma Meng's Doughnuts

This past weekend was conference weekend so that meant DONUTS for our family.  I decided to make homemade donuts again since I now own a FryDaddy and a donut cutter.  I LOVE donuts and homemade are extra tasty....they just don't stay tasty for more than 12 hours or so. 

Anyway, my cousin, Yvette told me that she had our Grandma's recipe for donuts.  When she gave me the recipe, I just started laughing...it calls for 10-11 cups of flour!!! How many donuts did I really need?  Yvette told me that you can also use the dough for scones and cinnamon rolls. 

When I told my mom I had the recipe and how much flour it called for, she told me that as kids her mom would make 7-8 dozen donuts on Halloween and invite friends in to share their donuts when they came trick-or-treating.  My mom told me that when my grandma decided to do something, she went big.  I guess she used to make 8-10 loaves of bread every Saturday.  She was an impressive woman!  

Here is her Donut/Cinnamon Rolls/Scone recipe: 

3 1/2 cups warm water

1 cup oil

3/4 cup sugar

6 TBS. yeast

Mix and let raise for 15 minutes, then add:

1 tsp. salt

3 beaten eggs

10-11 cups flour (sifted)

Knead, roll out dough to 3/4 inch thick and let raise again 15-20 minutes. 

I had to stick this original recipe from my cousin in here...she said she wrote it down when she was 12 while Grandma told it to her.  When she asked my grandma how long the rolls should bake, she said, "You know, the usual." 

I baked my cinnamon rolls at 350 for 15 minutes and they were perfect and soooo tasty. **Also, I cut this recipe in HALF and still had enough dough for almost 2 dozen donuts and 1 1/2 dozen cinnamon rolls.   They were VERY TASTY!  Now, just one question, how in the world was my grandmother always soo thin?

Here is my Grandma Meng holding me up to blow out my candles on my 2nd birthday.  Looks like my good, big sister, Meg helped out!