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Snowflake Doughnuts

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

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

Printed from tasteofhome.com Sep 6, 2008

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Snowflake Doughnuts cont.

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

Yield: 18 servings.