GINGER DOUGHNUT TWIST
"Fresh doughnuts for breakfast don't get easier than this," says Tiffany Anderson-Taylor of Gulfport, Florida. "I made the glaze that night before and keep it in my refrigerator."
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, beat eggs until light and lemon-colored. Beat in the brown sugar, sour cream, oil and molasses. Combine the flour, ginger, baking powder, baking soda, salt, cinnamon and nutmeg; beat into egg mixture just until moistened., Turn onto a floured surface; knead 10 times. Divide dough into 18 pieces. Roll each piece into a 12-in. rope. Fold in half and twist several times. Pinch ends to seal., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry twists, a few at a time, for 1 minute on each side or until golden brown. Drain on paper towels., In a shallow bowl, whisk glaze ingredients until blended. Dip warm twists in glaze to coat. Let stand until set.
Nutrition Facts :
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