Ginger Doughnut Twist

• 2 large eggs
• 1/2 cup packed brown sugar
• 1/2 cup sour cream
• 1/4 cup canola oil
• 1/4 cup molasses
• 2-3/4 cups all-purpose flour
• 4 teaspoons ground ginger
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Additional oil for deep-fat frying
• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1 tablespoon lemon juice
• 1 teaspoon grated lemon zest

1. 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.
2. 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.
3. In an electric skillet or deep-fat fryer, heat oil to 375u0b0. Fry twists, a few at a time, for 1 minute on each side or until golden brown. Drain on paper towels.
4. In a shallow bowl, whisk glaze ingredients until blended. Dip warm twists in glaze to coat. Let stand until set.

eggs, brown sugar, sour cream, canola oil, molasses, flour, ground ginger, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, additional oil, sugar, milk, lemon juice, lemon zest

Taken from www.tasteofhome.com/recipes/ginger-doughnut-twist/ (may not work)