Christmas Doughnuts Recipe

Christmas Doughnuts Recipe photo by Taste of Home

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Making these doughnuts has long been a custom in my French Canadian family. I remember helping with these tender treats as a child and eating the "holes" with my sister and brother. I loved their hint of lemon flavor! Carrying on the tradition, my husband, children and I have made these yummy doughnuts every Christmas for many years.—Michelle Vander Byl, Portland, Ontario

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Christmas Doughnuts Recipe

Prep: 20 min. + chilling Cook: 5 min./batch

Yield: 32 Servings

20 5 25

Ingredients

6 eggs
2 cup sugar
1/4 cup canola oil
1 teaspoon lemon extract
7-1/2 cups all-purpose flour
6 teaspoons baking powder
2 teaspoons salt
1 teaspoon ground nutmeg
1 cup milk
Additional oil for deep-fat frying
Confectioners' sugar, optional

Directions

In a large bowl, beat the eggs, sugar and oil until blended. Beat in extract. Combine the flour, baking powder, salt and nutmeg; stir into egg mixture alternately with milk. Cover and refrigerate overnight.
Divide dough in half. Roll out one portion to 1/4-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Repeat with remaining dough.
In an electric skillet or deep-fryer, heat oil to 375°. Fry doughnuts for about 4 minutes or until golden brown, turning once with a slotted spoon. Drain on paper towels. Dust with confectioners' sugar if desired. Yield: about 8 dozen.

Originally published as Christmas Doughnuts in Taste of Home December/January 2003, p51

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas