Cake & Cookie Recipes > NAAFI Doughnuts

How to make doughnuts:
A treat even today, these doughnuts would have represented a welcome, high calorie, delicious snack for people during wartime and rationing. This recipe makes approx. 16 doughnuts and calls for deep fat frying. In the original recipe the cost of making each doughnut was 1d. They do not contain jam but a little could be inserted in the middle while they are still warm. Care must be taken when deep frying that the outsides of the doughnuts do not brown too much or too quickly before the centre is properly cooked.


1lb plain flour
1/2oz baking powder
1/8oz salt
pinch ground mace
1oz margarine
1 small egg
4 1/2oz caster sugar
approx. 1/4 pint milk
Mazola oil for frying
caster sugar for coating
(see measure conversions for more information)


- In a large bowl sift together the flour, baking powder and mace.
- Rub in the margarine.
- Add the sugar and salt.
- Whisk the egg thoroughly and add to the milk.
- Add to the dry ingredients and mix to an elastic dough.
- Roll into 16 doughnut shaped balls.
- Deep fry for about 7 minutes.
- The doughnut should be light brown in colour.
- Drain well and roll in caster sugar.