Snow Day Tradition

(I meant to post this awhile ago...our snowy weather this week reminded me.)

Homemade doughnuts on the first "snow day" of the year.
We love when Daddy gets to stay home!

It's a once-a-year tradition, and we share the left-overs with a neighbor. That's how I'm justifying it! :-) Besides, there is always lots of shoveling to be done and a good hike through the snowy pasture to the neighbors.

Previously I had tried a yeast doughnut recipe, and while my family scarfed them down, they weren't my favorite. Too heavy. THIS recipe, we ALL agreed, was a keeper!

CAKE DOUGHNUT HOLES
A slight crunch to the outside, warm and spicey cake on the inside. Not heavy or greasy.

1 egg
1/2 c. milk
2 Tbsp. butter, melted
2 c. all-purpose unbleached flour (I needed 1/4 c. more at the end.)
1/2 c. white sugar
1/2 tsp. salt
1 Tbsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
1/8 tsp. ginger
oil, for frying
powdered sugar, for dusting

1. Heat about 1" of oil in large, deep pot to 375 degrees. (I set my heat half-way between medium-low and medium. Double check temp. with a cooking thermometer. You could use a fryer, but I don't have one.)
2. In a large bowl, beat egg, add milk and butter and mix. Sift dry ingredients into mixture and knead into a smooth dough. Add a bit more flour if needed so dough is pliable.
3. Roll dough into one long log (about 1" thick) on floured countertop. Using a knife, cut in half until you have 36 even pieces. Roll slightly so they are ball-shaped.
4. Carefully drop in hot oil with slotted spoon and cook for about 1 minute, turning occasionally. (Do one piece first to determine cook time. Doughnut will be medium-brown in color.) Drain on paper towel and cool a few minutes. Then dust with powdered sugar.

Makes 36 (1-1/2") doughnut holes.