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Snowflake Doughnuts Recipe

Photo by: Taste of Home

My family never cared for doughnuts much until they tried these. Their light-as-a-feather texture and golden brown color are so appealing.

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18 Servings
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 canola 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 bowl, dissolve yeast in warm water. Add warm milk and oil. Add sugar, salt and eggs. Stir in flour (dough will be very sticky). Cover and let rise in a warm place until doubled, about 45 minutes.
Stir dough down and let rise for 45 minutes.
Stir dough 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. oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with confectioners’ sugar if desired. Yield: 18 servings.

Editor's Note: this is a very soft dough, but makes wonderfully light doughnuts.

Snowflake Doughnuts published in Cookin' Up Country Breakfasts Cookbook , p55

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

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