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
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