 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 18 |
|
For an easy doughnut recipe which everyone will love, I make these doughnuts. I love carrot cake so I wanted to carry the flavor over to these doughnuts. My experiments worked and these doughnuts are favorite in my family.Tamera Danforth, The Dalles, Oregon Ingredients:
2 tablespoons butter, softened |
1 cup sugar |
2 eggs |
1 teaspoon grated orange peel |
3-1/2 cups king arthur unbleached all-purpose flour |
4 teaspoons baking powder |
1-1/2 teaspoons ground cinnamon |
1 teaspoon baking soda |
3/4 teaspoon each salt, ground nutmeg and cloves |
1/3 cup 2% milk |
1 cup shredded carrots |
oil for deep-fat frying |
glaze: |
1 cup confectioners' sugar |
2 tablespoons orange juice |
1 tablespoon finely shredded carrot |
1/2 teaspoon vanilla extract |
1/4 cup finely chopped walnuts |
Directions:
1. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in orange peel. Combine the flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; add to creamed mixture alternately with milk. Fold in carrots.
2. Turn dough onto a lightly floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter.
3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 1-1/2 to 2 minutes on each side or until golden brown. Drain on paper towels.
4. For glaze, combine the confectioners' sugar, orange juice, carrot and vanilla; drizzle over warm doughnuts. Sprinkle with walnuts. Yield: 1-1/2 dozen.
|
|