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Sunny Morning Doughnuts

 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


  • 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


  • 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.

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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.
Nutritional 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.