Praize Blogs

2012-04-08 13:31:01

One of the special memories of Easter breakfast, beside the colored eggs, was the home-made donuts. Mom would get up before we did, and be frying donut in the skillet and coating them with cinnamon and sugar. Shewould make a big Tupperware bowl full of donuts and we would have them with every meal for the next three days. It was like making Easter last a little longer. Try this recipe out and start a new tradition for Easter. Your kids will remember this forever!

 Cinnamon Sugar Doughnuts

Servings: 18 doughnuts plus"holes"

Ingredients 

Directions:

In medium-size bowl, whisk together the 3-1/2 cups flour, baking powder, salt, cinnamon and nutmeg. Set aside.

In large bowl, lightly beat yolks on medium speed. Gradually add granulated sugar, beating until pale and slightly thickened, about 3 minutes. Mix in butter. Add flour mixture alternately with milk, stirring with wooden spoon until combined.

On well-floured surface, with floured rolling pin, roll dough into 1/2-inch thickness. Let rest for 15 minutes.

Meanwhile, heat oil to 365 F (a cube of bread will be browned and crisp after 1 minute) in a heavy-duty saucepan over medium-high heat.

Cut into doughnuts with 2-3/4-inch round cutter along with 3/4-inch round cutter for the centers. Gather scraps and re-roll if needed.

Coating: Place cinnamon-sugar in a small bowl. Carefully slip the doughnuts and doughnut holes, 3 or 4 at a time, into the hot oil. Fry until golden, turning once, about 2 to 3 minutes total per batch. Drain doughnuts on paper towel, then transfer still-warm doughnuts to cinnamon-sugar coating and roll to cover completely.

Serve warm