Cake Doughnuts Raised Doughnuts 3 cups all-purpose flour, divided 2 teaspoons baking powder 1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg 1/4 teaspoon salt 2/3 cup milk 1/4 cup butter, melted 2 beaten eggs 2/3 cup sugar 1 teaspoon vanilla Shortening or vegetable oil for frying Sugar or confectioner's sugar COMBINE 2 cups flour, baking powder, cinnamon, nutmeg and salt. Combine milk and melted butter in a small bowl or measuring cup. PLACE eggs, sugar and vanilla in a large mixing bowl. Beat with electric mixer about 3 minutes or until thick. Alternately add flour mixture and milk mixture, beating after each until just combined. Stir in remaining 1 cup flour. Cover and chill dough for 2 hours. TURN dough out on a lightly floured surface. Using a rolling pin lightly dusted with flour to roll dough out 1/2 inch thick. Cut dough with floured doughnut cutter or use round cookie or biscuit cutters. Reroll dough and cut out more doughnuts. HEAT oil to 375 degrees. Fry doughnuts and doughnut holes 2 or 3 at a time, about 1 minute per side, turning with a slotted spoon or tongs. Drain on paper towels. Shake warm doughnuts in a bag with sugar glaze (see recipe for Raised Doughnuts). Or cool completely and dip in confectioners' sugar.

1 pound 13 ounces (about 6 1/2 cups) all-purpose flour 2/3 cup sugar 2 (1/4-ounce) packages active dry yeast 1 3/4 cups milk, warmed to 105 to 115 degrees 2 large eggs 2 large egg yolks 1 teaspoon vanilla extract 1 1/2 teaspoons salt Vegetable oil for frying Glaze: 1/4 cup confectioner's sugar 2 to 3 tablespoons water or milk 1/2 teaspoon vanilla extract COMBINE flour and sugar in a mixer bowl. Combine the yeast and milk in another bowl. With mixer on low speed, add yeast mixture, eggs, egg yolks, vanilla and salt. Increase speed to medium and beat 5 to 6 minutes, until dough pulls away from sides of bowl and is smooth and elastic. Cover and let stand until tripled in volume, 45 minutes to 1 hour. PUNCH down dough, turn, cover and let stand until doubled, 30 to 40 minutes. Turn dough out onto lightly floured surface. Using a floured rolling pin, roll out to 3/4 inch thick. Cut out doughnuts using floured doughnut cutter or two sizes of biscuit or cookie cutters. Reroll scraps and cut out more doughnuts. HEAT oil to 365 degrees. Fry doughnuts and doughnut holes until golden, about 2 minutes per side. Drain on paper towels. PLACE doughnuts on a rack set over a large, shallow pan. Make glaze by whisking confectioner's sugar with enough water or milk to make a thin glaze. Add vanilla if desired. Drizzle over doughnuts, letting pan underneath catch the excess. Let stand until glaze dries.

Dunkin Doughnuts

1 pkg. regular or quick-acting yeast 1/8 cup warm water (105-115 degrees) 3/4 cup lukewarm milk (scalded then cooled) 1/4 cup sugar 1/2 tsp. salt 1 egg 1/6 cup shortening 2 1/2 cups all-purpose flour Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt, egg, shortening and 1 cup of flour. Beat on low speed while scraping bowl for 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and let rise in warm place until double, about 50-60 minutes. Turn dough onto floured surface. Roll dough 1/2- inch thick. Cut with round cookie cutter. Cover and let rise on floured baking sheets until double, 30-40 minutes. Heat vegetable oil in deep fryer or Dutch oven to 350. Slide doughnuts into hot oil. Turn doughnuts as they turn golden brown, about one minute on each side. Remove carefully from oil (do not prick surfaces) and drain. When cool, make small hole to insert vanilla frosting. Take a sharp knife and carefully make a large cavity inside of the doughnut to hold the frosting. Fill the doughnuts generously with vanilla frosting and dust heavily with powdered sugar. Makes: 12 doughnuts VANILLA FROSTING FOR FILLING: 1/4 cup solid vegetable shortening 1/4 cup butter or margarine 1/2 tsp. clear vanilla extract 2 cups sifted confectioners sugar 1 tbsp. milk Cream butter and shortening, gradually add sugar 1/2 cup at a time. Add milk and vanilla, beat until light and fluffy.

5 1/2 cups all-purpose flour, divided 2 teaspoons salt 1 (1/4-ounce) package fast-rise active dry yeast 1 1/2 cups warm milk, 105 to 115 degrees 2 tablespoons vegetable oil 1 cup firmly packed light brown sugar 2 large eggs 6 tablespoons butter, melted and cooled slightly Vegetable oil for frying STIR together 3 1/2 cups flour, salt, yeast, milk and oil in a mixer bowl. If using a stand mixer, knead with dough hook on low for 1 minute, then on medium for 3 to 4 minutes, until smooth and elastic. If making by hand, beat together with wooden spoon. Remove from bowl and knead on unfloured surface until smooth. Wash and dry bowl, then return dough to bowl. COVER dough tightly with plastic wrap and let rise at room temperature until doubled, about 1 1/2 hours. ADD brown sugar, eggs and butter. If using stand mixer, beat with paddle attachment on low until incorporated, then beat on medium speed for 2 to 3 minutes. Switch to dough hook, add remaining 2 cups flour and knead in low speed. Increase speed to medium and knead for 3 to 4 minutes, until dough is smooth and a little sticky. Transfer to lightly floured surface and knead a few times until smooth. If mixing by hand, beat in brown sugar, eggs and butter with wooden spoon, then beat 2 to 3 minutes, until smooth. Gradually stir in 2 cups flour. Turn dough out onto lightly floured surface and knead for 6 to 8 minutes until smooth, elastic and slightly sticky. OIL a 6-quart bowl or spray with cooking spray. Put dough in bowl, turning to coat all sides. Cover with plastic wrap and let rise at room temperature until doubled, 1 1/2 to 2 hours. LINE baking sheets with parchment paper or nonstick foil. Place dough on lightly flour surface and pat out to about 1/3 inch thick. Dip a doughnut cutter or two sizes of biscuit or cookie cutters into flour and cut out doughnuts. Place doughnuts and doughnut

Little Pittsburgh Doughnuts

holes on baking sheets. Cover with dish towels and let stand until almost doubled, about 45 minutes. HEAT oil to 365 degrees. Fry doughnuts 3 or 4 at a time, about 4 minutes per side, until golden brown. Serve warm or at room temperature. Malasadas

couple of the squares at a time, until goldenbrown, about 3 to 4 minutes, stirring constantly for overall browning. Remove the doughnuts from the oil and drain on a paper-lined plate. Roll the doughnuts in sugar and serve warm. This recipe yields a couple of dozen doughnuts. Hanukkah Doughnuts

1 Package Active dry yeast -; (1/4 oz) 3/4 Cup Sugar; plus 1 Teaspoon Sugar 1/4 Cup Warm water; (110 degrees) 6 Eggs 6 Cup Flour 1/4 Cup Melted butter 1/4 Teaspoon Salt 1-1/2 Cup Whole milk 1/2 Cup Half-and-half Sugar to roll the Malasadas 1/2 Fat; 1/2 Other Carbohydrate Preheat the fryer. In a small mixing bowl, whisk the yeast, 1 teaspoon sugar, and 1/4 cup of the warm water. Set the mixture aside. In an electric mixer, and the eggs and whip until the eggs are thick and pale yellow in color. Change the mixer attachment to a dough hook. With the machine running slowly add the yeast mixture, melted butter, milk, and half-and-half. Add the salt. Add the flour, 1 cup at a time. Mix until the mixture forms a soft ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough and turn into a lightly oiled bowl. Cover the bowl with plastic wrap and set the bowl in a warm, draft free space. Let the dough rise until double in size, about 1 1/2 hours. Turn the dough out onto a floured surface and dust the surface of the dough with flour. With a rolling pin, roll out the dough, about 1/4-inch thick, in the shape of a rectangle. Cover the dough with a greased piece of plastic wrap (this will prevent the dough from sticking to the wrap) and let the dough rise until double in size, about 1 hour. Using a sharp French knife, cut the dough into 1-inch squares. Fry a

1 2/3 cups flour 2 eggs, beaten 1 teaspoon baking powder 1 cup sour cream 2 tablespoons granulated sugar 1/2 teaspoon salt 1 cup confectioners' sugar 1 cup oil (for frying) In large bowl, combine all ingredients except confectioners' sugar and oil. In frying pan, heat oil to medium heat. Carefully place dough into oil, 1 tablespoon at a time. Fry for 3 to 5 minutes or until golden brown all over. Carefully remove doughnuts from oil and place on paper towels to drain. Gently roll warm doughnuts in confectioners' sugar and set aside. Serve warm.