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SPICE DOUGHNUTS

Source of Recipe

Anne Byrn, The Cake Mix Doctor


List of Ingredients

Makes: 28 doughnuts and 28 holes
Preparation time: 2 hours
Frying time: 1 minute each batch

DOUGHNUTS:

1 tablespoon active dry yeast (2 packages)
2 cups hot tap water
1 package (18.25 ounces) plain spice cake mix
4 cups all-purpose flour

GLAZE:

2 cups confectioners' sugar
3 to 4 tablespoons water
1 teaspoon pure vanilla extract



Recipe

1. Stir the yeast into the water in a large glass bowl so that it dissolves. Stir in the cake mix and the flour. Blend well. Cover the bowl with a kitchen towel and place in a warm place so the dough can rise for 1 hour.

2. Generously flour a clean work surface. Punch down the dough and spoon about a third of the dough onto the surface. Knead dough about 10 times, or until smooth. Roll out to 1/2-inch thick. Cut out doughnuts and holes, using a water glass and a biscuit cutter (two round cutters, one smaller than the other). Place the doughnuts and holes on a lightly greased baking sheet, cover with the kitchen towel, and place in a warm place to rise, 30 to 45 minutes.

3. Heat vegetable oil 1 to 1 1/2 inches deep to 325 to 350 degrees in a large deep frying pan. Drop the doughnuts gently into the hot oil. They will brown quickly, in 30 to 45 seconds. Turn them and fry 30 seconds more. Remove with a slotted spatula and drain on paper towels. Allow to cool 5 to 10 minutes, and proceed with the rest of the doughnuts.

4. For the glaze, combine the confectioners' sugar, water, and vanilla in a large bowl. Dip warm doughnuts into the glaze, then serve at once.