Snowflake Doughnuts
Cookin' Up Country Breakfasts Cookbook
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My family never cared for doughnuts much until they tried these. Their light-as-a-feather texture and golden brown color are so appealing.
SERVINGS: 18
CATEGORY: Breakfast/Brunch
METHOD: Deep-Frying
TIME: Prep: 25 min. Cook: 45 min.
Ingredients:
- 2 packages (1/4 ounce each) active dry yeast
- 1 cup warm water (110° to 115°)
- 1-1/4 cups warm milk (110° to 115°)
- 1/2 cup vegetable oil
- 1 cup sugar
- 1/2 teaspoon salt
- 3 eggs
- 6 cups all-purpose flour
- Oil for deep-fat frying
- Confectioners' sugar or additional sugar, optional
Directions:
In a large mixing bowl, dissolve yeast in warm water. Add warm milk and oil. Add sugar, salt and eggs; mix well. Stir in flour (dough will be very sticky). Cover and let rise in a warm place until doubled, about 45 minutes. Stir down and let rise for 45 minutes. Stir down; roll out on a well-floured surface to 1/2-in. thickness. Cut with a 2-1/2-in. cutter. Place on greased baking sheets; cover and let rise for 45 minutes. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 350°. Fry the doughnuts, a few at a time, for 2 minutes per side or until browned. Drain on paper towels. Dust with sugar if desired. Yield: 18 servings. Editor's Note: this is a very soft dough, but makes wonderfully light doughnuts.