Sunny Morning Doughnuts Recipe
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
TOTAL TIME: Prep: 30 min. + chilling Cook: 5 min./batch YIELD:20 servings
- 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
- 1. In a large bowl, combine 4-1/2 cups flour, sugar, baking powder and salt.
- 2. 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.
- 3. Turn onto a floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter.
- 4. 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.
- 5. To freeze, wrap doughnuts in foil; transfer to a resealable plastic freezer bag. May be frozen for up to 3 months.
- 6. To use frozen doughnuts: Remove foil. Thaw at room temperature. Warm if desired. Dust warm doughnuts with confectioners’ sugar. Yield: 20 doughnuts.
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.
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