#552 - Sugared Donuts

(by Shirley McNevich)

3 1/2 cups flour (plus extra flour for rolling)
3 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
3 large egg yolks
2/3 cup white sugar
3 TBSP melted butter
3/4 cup milk
6 cups canola oil for frying
Coating: 1/2 cup white sugar and 1 TBSP cinnamon OR 1/2 cup Domino's powdered sugar

In a bowl add flour, baking powder, salt, 1/2 tsp. cinnamon, and nutmeg--stir and set aside. In a mixer beat the egg yolks--add white sugar--beat about 3 minutes. Add melted butter and milk--beat. Slowly add flour--beat. If batter gets too stiff for the mixer, remove bowl from mixer and continue with a wooden spoon. Sprinkle extra flour on your counter--take a couple of big spoons full of batter and drop them on the counter--sprinkle the top of the batter with a little more flour. Use a rolling pin to roll the dough to 1/2" thick. Let the dough sit for 15 minutes, then cut donuts and holes using a donut cutter--gather up the scraps and re-roll to 1/2" thick. Add more batter when necessary. In a heavy saucepan or a deep fryer, add the canola oil and heat to 365 degrees--fry donuts. When donuts are browned on one side, flip them and fry the other side. Drain donuts on paper towels. Cool the donuts. Add the white sugar/cinnamon mixture OR the powdered sugar to a ziploc bag, drop donuts in--seal the bag and shake to coat.