Prep 20 mins
Cook 5 mins
One cold winter's day, my friend invited me for lunch. For tea, she served these lovely light homemade doughnuts which left me breathless. She had taken them from the freezer earlier and served them at room temperature. They were as if she had just made them; crunchy on the outside, soft and fresh on the inside. They are really a wonderful treat to have on hand!
- 3 tablespoons butter
- 1 cup sugar
- 2 eggs (beaten)
- 3 3⁄4 cups all-purpose flour (sifted)
- 4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 3⁄4 cup milk
- 1 teaspoon vanilla
- Cream the butter; add sugar, one spoonful at a time, alternating with a spoonful of beaten eggs.
- Beat into a light cream.
- Sift flour with baking powder, salt and divide into 3 parts.
- Mix milk and vanilla together.
- Add to the creamed ingredients and then add to the dry ingredients.
- Add flour just enough to create a soft dough.
- Cover and chill from 4 to 12 hours.
- The next day, remove 1/3 of dough from the refridgerator; keep the rest cold.
- Roll to 1/3" thick on floured board.
- Cut and let stand for 15 minutes before cooking.
- Fry in 3" of cooking oil- 375 degrees on medium-high.
- Place 3 doughnuts at a time in the pan so the oil doesn't cool down.
- Cook 4 minutes on each side until golden brown.
- Drain on brown paper.
- Sprinkle a mixture of sugar and cinnamon over the warm doughnuts and serve.
- These freeze very well so you can remove a few at a time for eating anytime!