Although we don’t indulge too often, it is always a welcome treat to have fresh donuts. With the holidays coming up, the idea is getting more and more appealing. I prefer fresh, plain donuts but my children always have input as to what flavor icing and how much icing should go on their donut. I don’t know too much about storing donuts . . . as they seldom last until the next day!
Cake Doughnuts
3 1/3 cups all-purpose flour*
1 cup granulated sugar
3 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1 teaspoon vanilla extract
2 tablespoons shortening
2 eggs
3/4 cup milk
Heat oil in deep fryer or heavy kettle to 375 degrees.
Beat 1 ½ cups of the flour and the remaining ingredients in large mixing bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour. Turn dough onto well-floured board; roll out 3/8th inch thick. Cut with floured doughnut cutter. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to surface. Fry until golden brown, 1 to 1 ½ minutes on each side. Drain on paper towels. Serve plain, sugared or frosted.
*I’ve been successful in using a gluten-free flour blend called BetterBatter to make these gluten-free. Just remember, you have to go by weight rather than cups to get a workable, tasty outcome.
Crazy Quilts, Catholics & Cookies 