Gingerbread Doughnuts

I love the smell of gingerbread in the air during the holiday season. These little guys really make it sound great

1 cup warm (105° to 115°) water

1 1/2 teaspoons active dry yeast

1/3 cup sugar

1/3 cup butter, melted

1/3 cup molasses

1 large egg, lightly beaten

4 cups all-purpose flour

3 tablespoons nonfat dry milk

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves

Powdered sugar

1. 1. Stir together first 3 ingredients in a large bowl; let stand 5 minutes. Stir in butter, molasses, and egg.
2. 2. Stir together flour and next 5 ingredients until blended. Stir in yeast mixture; beat until blended. Cover, and let rise at room temperature 1 to 1 1/2 hours or until doubled in volume. Punch dough down.
3. 3. Pat or roll dough to 1/2-inch thickness on a floured surface; cut with a 3-inch doughnut cutter or 1 (3-inch) and 1 (1-inch) round cutters, using smaller cutter for the hole. Let doughnuts and holes stand and rise at room temperature, uncovered, 45 minutes.
4. 4. Pour oil to a depth of 2 inches into a large, heavy pot; heat to 375°. Fry doughnuts and holes, in batches, 1 minute on each side or until golden. Remove with a slotted spoon; drain on paper towels. Sprinkle with powdered sugar.

Julia Rutland, Coastal Living
DECEMBER 2011