November Baking....Doughnuts

So, let me come clean right way...this is actually deep fat frying, not baking at all, but we made the doughnuts on baking day...and, um, they are made from dough. I'm sure my logic is obvious and totally justified :)

Recently, during one of Toucie's visits to the hospital for a chemotherapy treatment, she saw a glossy photo on a magazine cover ...of homemade doughnuts. I flipped through the pages, scribbled down the recipe, and the very next day we were in the kitchen with our pot full of bubbling oil. After all, doughnuts are traditionally an autumn treat, and we are almost out of autumn!

(thanks for the pretty pictures, Mado!)

Here is the recipe we used from Better Homes and Gardens magazine (September 2010):

Ingredients

3 -1/2  cups  all-purpose flour

1  Tbsp.  baking powder

1  tsp.  ground cinnamon

3/4  tsp.  salt

1/2  tsp.  ground nutmeg

1/3  cup  milk

1/2  cup  butter, melted

4    eggs, beaten

2/3  cup  sugar

Vegetable oil for deep-fat frying

Cinnamon-Sugar or sifted powdered sugar

 

Directions

1. In a bowl combine flour, baking powder, cinnamon, salt and nutmeg; set aside. In another bowl combine milk and melted butter. In a large mixing bowl combine eggs, and sugar; beat with electric mixer until thick (about 5 minutes). Add milk mixture; stir with a wooden spoon to combine. Add flour mixture and stir with a wooden spoon until smooth. Cover dough; chill at least 2 hours (dough will remain slightly sticky).

2. Turn dough out onto a lightly floured surface. Roll dough to 1/2-inch thickness. Cut dough with a floured 2-1/2-inch round cutter. Use a 1-1/4-inch cutter to cut the hole for the doughnut. (You can also use a standard doughnut cutter.)

3. Fry 2 or 3 doughnuts at a time in deep hot fat (375 degrees F) for 2 to 2-1/2 minutes or until brown, turning halfway through cooking with a slotted spoon. Drain on paper towels. Repeat with remaining doughnuts and doughnut holes. Makes about 15 doughnuts and doughnut holes

4. Shake warm doughnuts in a bag with Cinnamon-Sugar or powdered sugar. Serve warm (or reheat each doughnut 8 to 10 seconds in microwave on high).

Cinnamon-Sugar: Stir together 1/2 cup granulated sugar and 1 tsp. ground cinnamon.