- 4-1/2 to 5 cups all-purpose flour
- 1-1/4 cups sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 3 large 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
- 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.
- 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.
Reviews for Sunny Morning Doughnuts
"These donuts were great! I especially like the orange flavor in them!"
"These were very good and easy to make with ingredients on hand. Not overly sweet. Perfect with a cup of coffee. Thank you for the recipe :-)"
"I really liked these doughnuts, they had a lot of flavor."
"my husband and i tag teamed this recipe this morning, it was our first time making doughnuts ever. we didn't want to make 20 doughnuts so we just cut the already mixed dry ingredient amounts in half. (and stored the half dry mix for a later use) it was pretty easy to make, except when we were done the batter looked really soupy (more like a really thick pancake batter!) I acused my husband of forgetting to cut the liquid indgredients by half... but he reassured me that he didn't forget. I jumped online and read the reviews; seeing that a couple of reviews said that the batter was too sticky... we decided to toss in an additional 1/2 cup of flour... still runny, so we decided to toss in a 1/2 cup of the dry mix from the other half of the dry ingredients. this time it actually formed a ball like dough- though still really sticky.we stuck it in the fridge for an hour, and i pulled it out tossed a bunch of flour on a large cookie sheet, tossed a bunch of flour ontop of the sticky mess.. and rubbed a ton of flour into the rolling pin. it rolled out ok, but if i hadn't had all the dusting of flour it would have just been a mess... so we cut out our first doughnut fried it up and it was really good, really fluffy, tasted a little like a lemon cake!?!? it was missing somthing though... we tossed on some powedered sugar and it was "eehh" but still missing something... so while my hubs finished frying up the rest of the doughnuts i started working on a orange glaze i zested and juiced a med. orange and tossed it in a bowl with some powdered sugar(about 1/2 c)... too sweet and too hard to mix, so I stuck the glaze mixture in my magic bullet, put in a dash of rum (about 1.5 t),and a dash of milk (1 T) turned on the blender until it was smooth... put a doughnut on a rack and spooned a little glaze over it... AMAZING! the glaze was sweet and orangey, and just finished the doughnuts off nicely... hubby loved it and wanted all the doughnuts glazed... erally happy with this recipe, can't wait to make it again with different flavors (nutmeg, vanilla, cinnamon, chocolate, etc.)i gave it 4 instead of 5 stars b/c the dough didn't turn out right, and its not a humidity thing either, it is 45 degrees outside and our forced air heating has done a fantastic job of drying everything out in the house (next purchase-a humidifier...)"
"Love this recipe, but the dough is much easier to work with if you refrigerate overnight. I've added vanilla and cinnamon for nice variations."
"this was my first time making doughnuts and it was pretty easy! I had no problem with the dough at all, although I forgot to add the oil and had to put it in later. I used vegatable oil. I actually put the oil in a skillet and fried them on my stovetop and they were good. Not dry at all, although I wish they were alittle fluffier."
"Loved these donuts. They brought back memories from my childhood of my grandmother's donuts. I've passed this recipe on to both family members across the miles and friends, though they say they would rather come to my house while I'm making them. I added 1/4 teasp of cloves and 1/2 teasp of nutmeg to the flour mixture and made the milk sour by adding vinegar (that was one of grandma's tricks) and the donuts were so good we didn't need to sugar coat them. Thanks for the recipe. SC"
"I haven't made this recipe yet, but I see a lot of people complaining about the dough being sticky. I'm not sure if you're aware of this but doughnut dough is temperamental. If the humidity is high, then the dough will be sticky and need more flour. If the humidity is low, then you'd use less. For example: my first attempt at making my mother's doughnuts, the doughnuts came out like hockey pucks (VERY hard) and I followed her recipe to the letter. She forgot to tell me about the humidity thing, so I used a full 7 cups of flour, when in all actuality, I really only needed 4. So now I add the flour ONE cup at a time, until I get the right consistency. I hope this helps!"
"I haven't made the recipe yet but would like to know if they can be bake instead of frying? i have to cut back on frying of any kind. they sound really good and would like to try them."
"I've made these several times now, and I also had dough that was too sticky and ended up using a bit over a cup more flour, but other than that they were very easy to make and delicious. We refuse to eat store-bought doughnuts ever again! The orange juice and peel just makes them so refreshing."