EVELYN HINTON (Hermitage, Tennessee) was born in Jordonia, Tennessee. GRANDSON GARRETT HINTON (also of Hermitage) has fond memories of spending the night at her house. Known to her grandchildren as Mimi, Evelyn was one to make sure the grandkids had a special bedtime snack anytime they slept over because she didn’t want them to go to bed hungry! As a little one, Garrett remembers her sitting him on the counter (just as she did with his older sister and cousins) so he could help her stir the batter for muffins or pancakes. Mimi passed away in 2007, but Garrett’s special memories are never far from his mind—he and his family now live in Mimi’s house. Mimi was taught the doughnut recipe from her father-in-law, John Hinton.
4 cups all-purpose flour, plus extra for rolling out dough
4 teaspoons baking powder
½ teaspoon salt
1 cup sugar
2 tablespoons butter, melted
2 large eggs, beaten
1 cup whole milk
1 tablespoon nutmeg
Lard or vegetable shortening for frying
Cinnamon sugar (optional)
Strawberry or chocolate icing (optional)
Sprinkles (optional)
1 In a large bowl add the flour, baking powder, salt, sugar, butter, eggs, milk, and nutmeg. Stir until the flour mixture is moistened, but not much more.
2 Roll the dough to ½ inch thick on a floured surface and let stand for 15 to 18 minutes. Cut the dough with a floured 2 ½-or 3-inch doughnut or biscuit cutter.
3 In a deep skillet or fryer, heat 1 ½ inches of lard or shortening to 370 degrees, keeping the temperature as steady as possible. Fry the doughnuts and turn using a wooden spoon when the first crack appears. Continue cooking until browned nicely, about 45 to 50 seconds per side.
3 Remove from the grease and drain on paper towels or brown paper to absorb excess grease. Eat plain or sprinkle with cinnamon sugar. Or for the grandkids, add strawberry or chocolate icing and sprinkles.
MAKES ABOUT 2 DOZEN DOUGHNUTS.