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Sunny Morning Doughnuts

I love, love, love doughnuts but buying them can get expensive. This recipe is economical and so delicious. It beats any store-bought doughnut. —Sherry Flaquel, Cutler Bay, Florida

20 ServingsPrep: 30 min. + chilling Cook: 5 min./batch

Ingredients

4-1/2 to 5 cups all-purpose flour
1-1/4 cups sugar
4 teaspoons baking powder
1 teaspoon salt
3 eggs, lightly beaten
1 cup 2% milk
1/4 cup canola oil
2 tablespoons orange juice
4 teaspoons grated orange peel
Oil for deep-fat frying
Confectioners' sugar

Directions

In a large bowl, combine 4-1/2 cups flour, sugar, baking powder and
salt.
Combine the eggs, milk, oil, orange juice and peel; stir into dry
ingredients just until moistened. Stir in enough remaining flour to
form a soft dough. Cover and refrigerate for at least 1 hour.
Turn onto a floured surface; roll to 1/2-in. thickness. Cut with a
floured 2-1/2-in. doughnut cutter.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry
doughnuts, a few at a time, until golden brown on both sides. Drain
on paper towels. Dust warm doughnuts with confectioners’ sugar.

2 of 2

Sunny Morning Doughnuts (continued)

Directions (continued)

To freeze, wrap doughnuts in foil; transfer to a resealable plastic
freezer bag. May be frozen for up to 3 months.
To use frozen doughnuts: Remove foil. Thaw at room temperature. Warm
if desired. Dust warm doughnuts with confectioners’ sugar. Yield:
20 doughnuts.

Nutrition Facts: 1 doughnut equals 249 calories, 10 g fat (1 g saturated fat), 33 mg cholesterol, 214 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.