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A good old fashioned Indian Donut recipe

‘Nu-Yah’ is fast approaching and is synonymous with Indian Donuts here on Six. This is one I am settled on although I have been known to add raisins much to my family’s dismay. This is the most basic recipe I’ve found. Give it a try!

‘Nu-Yah’ is fast approaching and is synonymous with Indian Donuts here on Six. This is one I am settled on although I have been known to add raisins much to my family’s dismay. This is the most basic recipe I’ve found. Give it a try!

First, in a large bowl mix together
2 eggs
1 cup buttermilk
½ cup melted butter

Next, in a smaller bowl mix together:
1 cup sugar
4 teaspoons baking powder
1 ½ teaspoons salt
½ teaspoon nutmeg

Now add the dry sugar mixture to the wet egg mixture in the large bowl. Mix it all together nice and good.

Slowly mix in 4 cups of flour, ½ cup at a time. (Give or take ½ cup depending on how sticky the dough comes out.) The dough will come together similar to scone dough. It should be tough enough to roll out but still soft.

Stick the dough in the fridge for an hour. This lets all the flavours become ace.

Heat about 2 inches of grapeseed oil, sunflower oil or lard in a deep stainless steel frying pan or skillet on medium to medium high. Some people use canola oil, but I think it stinks. Regardless, make sure you are using a higher heat oil to fry in. If you like to use thermometers, that is about 360F.

Roll out the dough on a floured surface to about 1/2” thick. Then cut up that dough into whatever shape you want. Some people like rectangle donuts, some like circles with the holes in the middle, the old folks even used to make donut dolls.

Carefully slide donuts into the oil, cooking them in small batches of about 3 or 4 at a time. When they get nice and puffy and brown on one side (which takes about a minute or two), flip them over. Make sure you are only using metal or wooden utensils. Don’t use plastic. It will melt and ruin everything. Everybody makes that mistake once I think!

After both sides are done, remove from the oil and set those babies on some brown paper bags or paper towels to drain of the excess oil. Let them cool for a bit, get yourself a cup of coffee and enjoy! Nu-Yah! Nu-Yah!

4 comments
Nahnda Garlow

Nahnda Garlow

Nahnda Garlow, Onondaga under the wing of the Beaver Clan of Six Nations, is Outreach Editor for the Two Row Times. Her popular column, Scone Dogs and Seed Beads brings weekly thoughts on current day indigenous identity. Nahnda has been a journalist with the Two Row Times since it's founding in 2013. She studied Journalism, Human Rights and Indigenous Studies at Laurier University. She is a self-proclaimed "rez girl" who also brings to the Two Row Times years of experience as a Haudenosaunee cultural interpreter, traditional dancer and beadwork aficionado. Nahnda is a member of the Canadian Association of Journalists and the Native American Journalists Association.

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4 Comments

  • Stephanie Jamieson
    January 8, 2015, 4:17 pm

    Do you have an awesome recipe for scones?

    REPLY
  • ChiefRock Sino General
    January 6, 2014, 7:13 pm

    I wonder if you use almond milk if it will come out the same. If you add in cinnamon, will taste good. Also, if you use coconut oil, it doesn’t become rancid. oil becomes rancid when boiled. Coconut oil is stable under high temp. would be a better option and cinnamon would regulate the sugar in the donuts.

    REPLY
  • RedIndianGirl
    December 30, 2013, 12:52 pm

    Yummy — this looks better than the one I’ve used! Nia:wen.

    REPLY
  • Angela Danger Dawn
    December 30, 2013, 12:22 am

    Wela’lin mmmm

    REPLY

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