Sugar Doughnuts
Recipe from Family Circle

Be sure to coat the doughnuts with the cinnamon and sugar mixture while they are still warm.

Sugar Doughnuts

by 21  people

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Yield: 18 doughnuts plus "holes"
Prep Time: 15 mins
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  • 3 1/2  cups 
    sifted all-purpose flour, plus more for rolling
  • 3 1/2  teaspoons 
    baking powder
  • 1   teaspoon 
  • 1/4  teaspoon 
    ground cinnamon
  • 1/4  teaspoon 
    ground nutmeg
  • 3   
    egg yolks
  • 2/3  cup 
    granulated sugar
  • 3   tablespoons 
    unsalted butter, melted
  • 3/4  cup 
  • 6   cups 
    vegetable oil, for frying
  • 1/2  cup 
    superfine sugar blended with
  • 1   tablespoon 
    ground cinnamon
In medium-size bowl, whisk together the 3-1/2 cups flour, baking powder, salt, cinnamon and nutmeg. Set aside.
In large bowl, lightly beat yolks on medium speed. Gradually add granulated sugar, beating until pale and slightly thickened, about 3 minutes. Mix in butter. Add flour mixture alternately with milk, stirring with wooden spoon until combined.
On well-floured surface, with floured rolling pin, roll dough into 1/2-inch thickness. Let rest for 15 minutes.
Meanwhile, heat oil to 365 F (a cube of bread will be browned and crisp after 1 minute) in a heavy-duty saucepan over medium-high heat.
Cut into doughnuts with 2-3/4-inch round cutter along with 3/4-inch round cutter for the centers. Gather scraps and re-roll if needed.

Place cinnamon-sugar in a small bowl. Carefully slip the doughnuts and doughnut holes, 3 or 4 at a time, into the hot oil. Fry until golden, turning once, about 2 to 3 minutes total per batch. Drain doughnuts on paper towel, then transfer still-warm doughnuts to cinnamon-sugar coating and roll to cover completely. Serve warm.
Nutrition information
Per Serving: cal. (kcal) 248, Fat, total (g) 12, chol. (mg) 39, sat. fat (g) 2, carb. (g) 31, fiber (g) 1, pro. (g) 3, sodium (mg) 214, Percent Daily Values are based on a 2,000 calorie diet
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