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Gingerbread Doughnuts
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2-3/4 cups flour
3 tsp. baking powder
2 tsp. ground ginger
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1/2 cup packed brown sugar
1/2 cup sour cream
1/4 cup light molasses
1/4 cup cooking oil
Thoroughly stir together flour, baking powder, ginger, soda and salt. In a large mixer bowl, beat eggs until thick and lemon colored. Beat in sugar, sour cream, molasses, and the 1/4 cup cooking oil. Stir in dry ingredients just until moistened.
Roll out on lightly floured surface to 9 inch square about 3/4 inch thick. Cut into nine strips 1 inch wide. Cut each strip in half crosswise. Shape strips of dough into 12 inch ropes. Fold in half; twist several times. Pinch ends to secure. Fry in deep hot oil (375*) about 2-3 minutes or until done. Drain on paper towels.
Dip warm doughnuts in LEMON GLAZE:
Combine 2 cups sifted powdered sugar, 2 tbl. milk, 1 tsp. grated lemon peel and 1 tbl. lemon juice. Stir until smooth.
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