Cake Doughnuts recipe

16 servings

2 1/2 cups all-purpose flour

1/2 cup white sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup milk

1 egg, beaten

1/4 cup butter, melted and cooled

2 teaspoons vanilla extract

2 quarts oil for deep frying

1/2 teaspoon ground cinnamon

1/2 cup white sugar

In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, salt, 1 teaspoon of cinnamon and nutmeg.

Make a well in the center and pour in the milk, egg, butter, and vanilla.

Mix until well blended.

Cover and refrigerate for 1 hour.

Heat oil in a deep heavy skillet or deep-fryer to 370 degrees F (185 degrees C).

On a floured board, roll chilled dough out to 1/2 inch thickness.

Use a 3 inch round cutter to cut out doughnuts.

Use a smaller cutter to cut holes from center.

If you do not have a small cutter, use the mouth of a bottle.

Fry doughnuts in hot oil until golden brown, turning once.

Remove from oil to drain on paper plates.

Combine the remaining 1/2 teaspoon cinnamon and 1/2 cup sugar in a large resealable bag.

Place a few warm donuts into the bag at a time, seal and shake to coat.