Cake Doughnuts

So Joe wanted to make doughnuts a while back. . .from scratch. I was exhausted that day so I just printed up a recipe real quick and told him to have at it. He made them and they turned out like fried rings of something unidentifiable.

But some of the rings that were fatter tasted like they should have. So I wanted to give it a go. I also quadrupled the recipe to accommodate our large family. As it is we can't order just one dozen of doughnuts and be satisfied. Now we need at least 2 dozen and 3 dozen if we want some to snack on later in the day. Since Joe used the original recipe and it BARELY made enough tiny squashed doughnut I knew I needed more.

8 C. Flour
2 C. Sugar
1 Tbsp. + 1 tsp Salt
¼ C. Baking Powder
1 Tbsp Cinnamon
1 tsp Nutmeg
1 Stick Butter Melted
2 C. Milk
4 Eggs

Heat oil in deep-fryer to 375 degrees F (190 degrees C).

In a large bowl, sift together flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. With a mixer; mix in milk and egg until well incorporated. Divide dough into manageable section and then turn out onto a lightly floured surface. Roll to 1/4 inch thickness. Cut with a doughnut cutter, or use two round biscuit cutters of different sizes.

Carefully drop doughnuts into hot oil, a few at a time. Do not overcrowd pan or oil may overflow. Fry, turning once, for 3 minutes or until golden. Drain on paper towels.

GLAZE:
2 Cups Powdered Sugar
6 Tbsp Milk
Some lemon or lime juice to taste.

POWDER:
2 Cups Powdered Sugar
¼ Cup Cinnamon
½ tsp Nutmeg

Recipe Yields apx 3 Dozen Doughnuts and 3 Dozen Doughnut Holes