Raised Gingerbread Doughnuts And Holes

• 1 cup warm (105u0b0 to 115u0b0) water
• 1 1/2 teaspoons active dry yeast
• 1/3 cup sugar
• 1/3 cup butter, melted
• 1/3 cup molasses
• 1 large egg, lightly beaten
• 4 cups all-purpose flour
• 3 tablespoons nonfat dry milk
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• Powdered sugar

1. Stir together first 3 ingredients in a large bowl; let stand 5 minutes. Stir in butter, molasses, and egg.
2. Stir together flour and next 5 ingredients until blended. Stir in yeast mixture; beat until blended. Cover, and let rise at room temperature 1 to 1 1/2 hours or until doubled in volume. Punch dough down.
3. Pat or roll dough to 1/2-inch thickness on a floured surface; cut with a 3-inch doughnut cutter or 1 (3-inch) and 1 (1-inch) round cutters, using smaller cutter for the hole. Let doughnuts and holes stand and rise at room temperature, uncovered, 45 minutes.
4. Pour oil to a depth of 2 inches into a large, heavy pot; heat to 375u0b0. Fry doughnuts and holes, in batches, 1 minute on each side or until golden. Remove with a slotted spoon; drain on paper towels. Sprinkle with powdered sugar.

water, active dry yeast, sugar, butter, molasses, egg, allpurpose, nonfat dry milk, salt, ground cinnamon, ground ginger, ground cloves, powdered sugar

Taken from www.myrecipes.com/recipe/raised-gingerbread-doughnuts (may not work)