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Snowflake Doughnuts

 Snowflake Doughnuts
My family never cared for doughnuts much until they tried these. Their light-as-a-feather texture and golden brown color are so appealing.
18 ServingsPrep: 25 min. Cook: 45 min.


  • 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


  • 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.

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Snowflake Doughnuts (continued)

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