Cake Doughnuts

3 cups all-purpose flour (I used bread flour)

2 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp salt

2/3 cup milk

1/4 cup butter, melted

2 beaten eggs

2/3 cup sugar

1 tsp vanilla

Shortening or cooking oil for deep frying

Combine 2 cups of the flour, baking powder, cinnamon, nutmeg and salt.

In a medium bowl combine milk and melted butter.

In a large mixing bowl combine eggs, sugar and vanilla; beat with an electric mixer for about 3 minutes or until think.

Alternately add flour mixture and milk mixture to egg mixture, beating after each addition just until combined. Stir in remaining 1 cup flour. Cover dough and chill for 2 hours.

Turn dough onto a lightly floured surface. Roll dough until 1/2 inch thick. Cut dough with a floured 2 1/2 inch doughnut cutter, dipping the cutter into flour between cuts. Reroll as necessary.

Fry doughnuts, 2 or 3 at a time, in deep, hot oil (375 degrees) about 1 minute on each side or until golden, turning once with a slotted spoon. Drain onto paper towels. Repeat with remaining doughnuts and doughnuts holes. If desired dip in a glaze or shake warm doughnuts in a bag with sugar. Cool doughnuts on wire racks. (Or eat warm with a glass of milk!)

Makes about 15 doughnuts (and holes)

This recipe comes straight from my Better Homes and Gardens Cook Book so I take zero credit. But I can tell you that if you use bread flour they are very moist and soft and if you forget the salt, you're OK. they will still be very yummy!

For a picture tutorial on how to make and eat them click here :o)

submitted by Michelle Mullis