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 Doughnut Icing
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.
