Baking-powder doughnuts have been a part of our history for decades. The Salvation Army set up a doughnut shop during wartime for soldiers and used baking powder tins to cut the doughnuts out of the dough, hence the name. The modernized recipe is simpler and uses traditional ingredients. Baking powder doughnuts require less time to cook than yeast doughnuts because yeast doughnuts require fermentation. Making your own baking powder doughnuts requires a few ingredients. This doughnut recipe is inexpensive to make and requires only 20 minutes of your time.
Mix eggs and sugar in a mixing bowl. Continue mixing until the sugar dissolves and the egg mixture appears lighter in color.
Add flour, baking powder, salt, milk, softened butter and cinnamon to the egg mixture. Mix until there are no lumps and the batter is smooth. Place in the refrigerator for 30 minutes to cool the dough.
Use a rolling pin to roll dough out to 1/4-inch thick. Use a doughnut cutter or a pizza cutter to cut out doughnuts. If you use a pizza cutter, remember to cut out a smaller circle in the middle for the doughnut hole and to use a piece of cardboard or the bottom of a glass as a template to ensure that the doughnuts are the same size. Let the baking powder doughnuts sit out for 15 minutes.
Prepare the deep fryer by heating the oil. Check the oil temperate and begin adding the doughnuts once the temperature is at least 350 degrees. Gently place the doughnuts in the deep fryer.
Turn each doughnut over as it rises to the surface. Cook the doughnuts until they turn brown. The doughnuts take three minutes to cook.
Remove doughnuts and place on a paper towel to absorb the grease. Allow the doughnuts to cool before consuming.
Cover doughnuts in confectioners' sugar or icing for sweet-tasting doughnuts. Bake doughnuts in a 400 degree preheated oven for 12 to 15 minutes instead of using a deep fryer.
Always use caution when handling hot oil. Have a fire extinguisher nearby just in case the oil catches fire.
Angela LaFollette holds a Bachelor of Arts in advertising with a minor in political science from Marshall University. LaFollette found her passion for writing during an internship as a reporter for "The West Virginia Standard" in 2007. She has more than six years of writing experience and specializes in topics in garden and pets.