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Christmas Doughnuts

 Christmas Doughnuts
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
32 ServingsPrep: 20 min. + chilling Cook: 5 min./batch

Ingredients

  • 6 Eggland's Best 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.