What could be tastier than fresh doughnuts? Your family will love these
Yield: 18 doughnuts
3 1/3 cups Gold Medal
Beat 1 1/3 cups of the flour and the remaining ingredients except oil and
cinnamon-sugar in large bowl with electric mixer on low speed, scraping bowl
constantly, until blended. Beat on medium speed 2 minutes, scraping bowl
occasionally. Stir in remaining 2 cups flour. Cover and refrigerate about 1
hour or until dough stiffens.
Heat oil (2 to 3 inches) in deep fryer or 3-quart saucepan to 375 F. Divide
dough in half. Place half of the dough on well-floured cloth-covered surface
gently roll in flour to coat. Gently roll dough 3/8 inch thick. Cut with
floured doughnut cutter. Repeat with remaining dough.
Slide doughnuts into hot oil, using wide spatula. Turn doughnuts as they
rise to surface. Fry 1 to 1 1/2 minutes on each side or until golden brown.
Carefully remove from oil (do not prick surfaces); drain on paper towels.
Sprinkle hot doughnuts with cinnamon-sugar, if desired.
The key to perfect doughnuts is maintaining the oil temperature at 375 F.
Use a deep-frying thermometer for best results
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.