Raised Gingerbread Doughnuts and Holes

Ingredients

• 1.5 teaspoons active yeast dry
• 0.3 cup butter melted
• 1 large eggs lightly beaten
• 4 cups flour all-purpose
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 1 teaspoon ground ginger 
• 0.3 cup blackstrap molasses 
• 3 tablespoons nonfat milk dry
• 1 serving powdered sugar 
• 1 teaspoon salt 
• 0.3 cup sugar 
• 1 cup warm water (105° to 115°)

Equipment

• bowl
• paper towels
• pot
• slotted spoon

Directions

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.
4. Let doughnuts and holes stand and rise at room temperature, uncovered, 45 minutes.
5. Pour oil to a depth of 2 inches into a large, heavy pot; heat to 37
6. Fry doughnuts and holes, in batches, 1 minute on each side or until golden.
7. Remove with a slotted spoon; drain on paper towels.
8. Sprinkle with powdered sugar.