Louise Silloway’s Raised Donuts

This is Louise Silloway’s recipe, which she made for family and visiting friends.
“Here’s Devon, enjoying his doughnut the traditional Vermont way, with plenty of hot syrup to dip it in, and sugar on snow!” (at right)


  • 1 c. scalded milk
  • 1 tsp. salt
  • 1/4 c. sugar
  • 2 Tbsp butter


  • Combine and cool to lukewarm.
  • Add 2 Tablespoons yeast softened in 1/4 cup warm water, with 1 Tablespoon sugar. 
  • Add 1 1/2 cup flour, stir, and let rise til very light. 
  • Add 1 beaten egg, 1 teaspoon nutmeg, and 2 1/2 cups flour. Mix well. Dough will be sticky. Let rise until doubled. 
  • On a floured board, roll dough out to ¾ inch thickness. Cut into strips, about 5 inches long, and form into circles. Cover with a light dishtowel, and let rise til doubled. 
  • Fry in 365° fat, gently placing each doughnut top side down, flipping when golden brown and frying for about 2 minutes more. Drain on paper towels or brown bag. We like to dip in maple syrup while hot, or frost with maple cream.