In deep fryer or 3-quart saucepan, heat 3 to 4 inches oil to 375°F.
In large bowl, beat 1 1/2 cups of the flour and the remaining ingredients except Rainbow Doughnut Icing with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in remaining flour.
On generously floured surface, roll dough lightly to coat. Gently roll to 3/8-inch thickness. Cut dough with floured 2 1/2-inch doughnut cutter.
Fry doughnuts in oil, 2 to 3 at a time, turning as they rise to the surface. Fry 2 to 3 minutes or until golden brown on both sides. Remove from oil with slotted spoon; drain on paper towels. Cool slightly and frost with doughnut icing.
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Cake Donuts by Gold Medal
By Terrie Lewis(2) | November 16, 2020
Ingredients
Vegetable oil
3 1/3 cups Gold Medal™ all-purpose flour
1 cup granulated sugar
3/4 cup milk
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons shortening
2 eggs
Rainbow or plain Icing, or sprinkles
Preparation
In deep fryer or 3-quart saucepan, heat 3 to 4 inches oil to 375°F.
In large bowl, beat 1 1/2 cups of the flour and the remaining ingredients except Rainbow Doughnut Icing with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in remaining flour.
On generously floured surface, roll dough lightly to coat. Gently roll to 3/8-inch thickness. Cut dough with floured 2 1/2-inch doughnut cutter.
Fry doughnuts in oil, 2 to 3 at a time, turning as they rise to the surface. Fry 2 to 3 minutes or until golden brown on both sides. Remove from oil with slotted spoon; drain on paper towels. Cool slightly and frost with doughnut icing.
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