I used to make homemade doughnuts several times a month – before becoming more health conscious. That was right around the time, oddly enough, that my metabolism quit working full-time. In my teens and twenties, she worked full-time while I got the benefits. When the thirties and forties came, my metabolism apparently switched to a part-time office job.
Alexa – my much loved cat with her much loved belly…
Sad story, but true. Suffice to say there are fewer fried doughnuts in our household – but when I do throw caution to the wind and promise hours on my treadmill, homemade doughnuts are a favorite culinary sin. Try the Christmas Doughnuts recipe below and join me in walking on the risky side of eating healthy.
2 cups sugar
1/4 cup vegetable oil
1 teaspoon almond extract*
7-1/2 cups all-purpose flour
6 teaspoons baking powder
2 teaspoons salt
1 teaspoon nutmeg
1 cup milk
oil for frying
In a large bowl, combine the flour, baking powder, salt, and nutmeg. In another bowl, beat the eggs, sugar, and 1/4 cup oil. Add the extract and mix well.
Stir the flour mixture into the egg mixture alternately with the milk.
Cover and refrigerate overnight.
Divide the dough in half. Roll out one half to 1/4 inch thickness and cut with a floured 1-1/2 inch round cookie cutter. Repeat with the other half of dough.
In a deep skillet (or deep-fryer), heat oil to 375 degrees. Fry doughnuts for about 4 minutes – or until golden brown, turning once with a slotted spoon. Drain on paper towels and dust with powdered sugar.
Yield: About 8 dozen.
* Feel free to substitute vanilla extract for the almond extract. Vanilla extract produces doughnuts that are every bit as delicious. For that matter, let your imagination go wild and substitute any flavored extract that catches your eye!