Doughnuts

On a lightly floured surface, roll dough out to a 9 x 12” rectangle. Using a doughnut cutter (approximately 2 ¾ inches in diameter) or the rim of a drinking glass, cut 8 doughnuts and doughnut holes. Gently place doughnuts on a lightly greased sheet pan. Spray tops of dough with pan spray or brush with melted butter. Let rise until puffy (about an hour in a warm area). Heat oil to 375° in a skillet or deep fat fryer. Fry doughnuts in hot oil until lightly browned on both sides (don’t forget to fry the doughnut holes too). Remove from oil to drain on paper towels. Dip warm doughnuts in icing, then dip in desired toppings.

Icing: Mix powdered sugar with milk or water and vanilla until smooth. If mixture is too thin, add more sugar until desired consistency (if too thick, add more milk or water). If desired, add food coloring for colored icing.

Topping ideas: Sprinkles, coconut shavings, cereal, mini chocolate chips, nuts, etc.

Tip: Place each desired topping on a different small plate for ease in dipping doughnuts.