Brigham Young’s Doughnuts

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“Brigham Young’s Doughnuts,” Ensign, Feb. 1976, 62

Brigham Young’s Doughnuts

This original recipe for buttermilk doughnuts was contributed by Sister Naomie Young Schettler, a granddaughter of Brigham Young. It was first made by Emily Partridge Young, Sister Schettler’s grandmother. A favorite with President Young, the doughnuts became so popular that they eventually were sold at the Zion’s Cooperative Mercantile Institution department store in Salt Lake City. (A portrait of President Young is on this month’s inside back cover.)

1 quart (1 liter) buttermilk

2 1/2 cups (1 1/4 pound or 635 grams) sugar

4 eggs

6 tablespoons butter

3 teaspoons nutmeg

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt



Combine ingredients, kneading in enough flour to make a soft dough, not too sticky. Roll out and cut into doughnuts. Fry in deep, hot lard.