Name: Isle of Wight doughnuts
Yield: For 16 doughnuts
Cuisine: United Kingdom
Ingredients: lard, beef tallow or oil, for deep-frying; 5 g (⅛ oz) fine sea salt; currants; 30 g (1 oz) lard or butter, at room temperature, cubed; ¼ tsp ground mace; 50 g (1¾ oz) dark brown sugar; 500 g (1 lb 2 oz) strong white bread flour; ¼ tsp ground cloves; ½ tsp ground cinnamon; 300 ml (10½ fl oz) lukewarm full-fat milk; 15 g (½ oz) dried yeast; icing (confectioners’) sugar, for dusting

Preparation info

For
16
doughnuts

Difficulty
Medium

Appears in

Oats in the North, Wheat from the South

By Regula Ysewijn

Published 2020

About

Fritters are another example of how people baked sweets without or before the wider use of the oven.

The first reference and recipe for Isle of Wight Doughnuts appeared in Modern Cookery for Private Families by Eliza Acton in 1845. She explains that when the ‘doughnuts are made i