Ingredients

• 1 ½ cups Whole Wheat Flour

• 1/2 teaspoon cinnamon

• ½ tsp salt

• 1 egg

• 1 tbsp + 1 tsp (4 tsp) baking powder

• 1/2 cup sugar

• 1 tablespoon melted butter

• 1/2 cup milk

Cinnamon-Sugar Coating:

• 1/3 cup powdered sugar

• 2 tbsp ground cinnamon

other:

• Oil for frying

Directions:

Whisk together the flour, salt, nutmeg, cinnamon, and baking powder in a medium-sized bowl. Set aside.

Whisk together the egg, sugar, butter, and milk in a large-sized bowl. Add the dry ingredients to the wet ingredients and combine thoroughly. The batter will be sticky, so either use a spoon or a pastry bag to extrude the dough for frying.

Pour oil into a large, deep skillet for frying. You want the oil to be about 2 inches deep. Heat the oil and keep it between 365°F to 375°F (I use a candy thermometer to measure the heat). You can test the oil by pouring a drop of water into the pan; if it sizzles across the top, it’s ready.

Roll the dough into small balls, about 1 1/2 inches in diameter, with floured hands to prevent sticking. Quickly drop the balls into the oil (they will lose their shape if you roll them ahead of time, so work quickly and drop them in as you go).

Cook donut balls for 1 to 2 minutes on each side, flipping as needed. When the donuts are cooked through and golden brown, remove them from the oil and place them on a paper towel.

While the donuts are still hot, drop them into a bowl with half a cup of sugar and a few sprinklings of cinnamon. Move the donuts around until they are well-coated. The fresher the donuts are out of the oil, the more the cinnamon/sugar coating will stick to them.

Serve with Cranberry Preserves