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These don’t have to be sprinkle doughnuts, but since the cousins were over this weekend, I thought there ought to be sprinkles. I figured their young minds were at their memory-storing prime, and if I was to instill fond memories of making doughnuts from scratch at their aunt’s house, who let them cook the holes and scraps and douse them in cinnamon sugar to eat while the doughnuts were cooking, I’d better get on it. Doughnuts aren’t difficult; the yeast-raised kind (these) are made with a simple dough enriched with butter and eggs, then patted and cut (I can’t resist doughnut cutters when I see them) and cooked in a shallow pot of oil – no need for more than an inch or so. Some grandmothers cook theirs in lard or shortening; I’ve never done this, but someday I’ll give it a go just to say I did. For now, I find canola works perfectly.