2 1/2 cups all-purpose flour
1/3 teaspoon salt
1 whole egg
1/3 cup sugar (11 teaspoons)
2 tbsp. melted butter
1/3 cup lukewarm water
2 1/4 tsp. or 1 pkg. yeast
1/3 cup milk
1 teaspoon vegetable oil
1/2 teaspoon cinnamon powder (optional)

Add yeast to lukewarm water and let it sit for 5 minutes.

Boil milk and let it cool, until lukewarm in temperature.

Mix the lukewarm milk and salt with the yeast mixture.

In a blender, combine the melted butter, cinnamon, sugar, oil, and egg together, then blend for a few minutes until smooth.

Add yeast and milk mixture, blend for few seconds.

Add flour a little at a time, so the dough will be nice and smooth.

Note: If the dough is a little sticky, you may need to use more flour (or less flour) according to the weather and other conditions. Just remember that the less flour you use the lighter the doughnuts.)

Once all the flour has been added, turn out onto a lightly floured work surface and knead until it forms a nice smooth dough (about 4 minutes).

Form a ball with the dough and place into an oiled bowl, turning once to coat with oil. Cover and set aside until the dough ball has doubled in size.

Roll out the dough to about 2 cm thickness or 1/2 an inch, and cut with a donut cutter (or use a large and a small biscuit cutter - a shot glass will work for the center hole).

When cut, allow to rise again, until the donuts are plump and about doubled in size.

Deep fry in hot oil (about 365°F).

Once the donut is in the hot oil, let it fry for a few seconds and then turn it over to prevent it from cracking on the other side.

Fry until golden brown on both sides; remove using a slotted spoon and drain on absorbent paper or paper towels.

Once cooled, you can add your favorite topping, sugar glaze, cinnamon sugar, or simply powdered sugar.

This recipe is very easy. Tastes good too - you'll simply love it! Dedicated to my pumpkin!

Recipe makes 6 to 7 average sized donuts.

Submitted by: Ravineesh L. Dayal