Chicago Tribune

minutes per batch Yield: About 16 doughnuts

From "Girl Food: Cathy's Cookbook for the Well-Balanced Woman."

1. Sift together flour, baking powder, baking soda, cinnamon, ginger and salt in a large bowl. 2. Beat eggs and granulated sugar in bowl of an electric mixer at medium-high speed, until combined. 3. Stir together buttermilk, butter and vanilla in a small bowl until combined. Beat buttermilk mixture into egg mixture. With mixer set on low, add flour mixture and beat just until smooth. Cover dough and refrigerate about 1 hour. 4. Heat oil to 375 degrees in deep-fat fryer or heavy sauce pot. Meanwhile, roll out dough on well-floured surface with floured rolling pin until 1/2-inch thick. Cut out doughnuts and holes with floured doughnut cutter. Gather scraps together and reroll, cutting out doughnuts and holes until all dough is used. 5. Fry doughnuts, three at a time, about 30 to 60 seconds on each side or until golden, turning once with slotted spoon. Lift doughnuts from hot oil with slotted spoon and drain on several layers of paper towels. Repeat with remaining doughnuts and holes, cooking about eight holes together at once. Serve as is, or shake in bag with granulated, confectioners' or cinnamon sugar to coat.

Nutrition information per doughnut: Calories ...... 210 Fat ........ 7 g Cholesterol .. 35 mg Sodium ..... 230 mg Carbo ..... 33 g Protein ........ 4 g