Kate offers these tasty doughnuts with maple syrup for dunking. She always uses sour milk or buttermilk – never sweet.
Combine sour milk, melted butter, sugar, and eggs, and stir until smooth. Sift dry ingredients together. Combine wet and dry ingredients, adding enough flour to make a dough that is easy to handle, but not too stiff. Do not overmix, or dough will be tough. Roll out dough to about ½-inch thickness and cut with a doughnut cutter. Fry in hot (370 degrees F) melted lard or oil. (Kate uses an 8-inch kettle about two-thirds full of oil and watches to be sure the oil doesn’t get too hot.)