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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 24 |
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This tender cake doughnut is a little piece of heaven at breakfast. For a variation, add 1 tablespoon dark rum for a richer flavor. Alissa Stehr, Gau-Odernheim, Germany Ingredients:
2 tablespoons unsalted butter, softened |
1-1/2 cups sugar, divided |
3 eggs |
4 cups king arthur unbleached all-purpose flour |
1 tablespoon baking powder |
3 teaspoons ground cinnamon, divided |
1/2 teaspoon salt |
1/8 teaspoon ground nutmeg |
3/4 cup 2% milk |
oil for deep-fat frying |
Directions:
1. In a large bowl, beat butter and 1 cup sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition.
2. Combine the flour, baking powder, 1 teaspoon cinnamon, salt and nutmeg; add to butter mixture alternately with milk, beating well after each addition. Cover and refrigerate for 2 hours.
3. Turn onto a heavily floured surface; pat dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep fryer, heat oil to 375°.
4. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
5. Combine remaining sugar and cinnamon; roll warm doughnuts in mixture. Yield: about 2 dozen.
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