Toasted Almond Doughnuts

We all love the ease of picking up a dozen doughnuts at the local shop. But with the world of epicurean quick-stops like Starbucks or corner cupcake boutiques maxxing out taste limits, why can’t a simple fritter have a little fun?

Give homemade cake doughnuts a flavor makeover with a sophisticated topping recipe that has Amaretto.

Or pick up a dozen plain doughnuts from the store and ice them with a spirited glaze. Think "bourbon pecan chocolate topping a chocolate cake doughnut" or a "White Russian cocktail doughnut"...is it happy hour yet?

• 3 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs, lightly beaten
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup butter, melted
• 2/3 cup milk, room temperature
• Canola or vegetable oil for frying
  Toasted Almond Glaze
• 1 cup powdered sugar
• 2 tablespoons Amaretto liqueur
• 2 tablespoons heavy cream
• 1 cup chopped almonds
  

Sift together flour, baking powder, and salt. In a large bowl combine eggs, sugar, and vanilla. Beat until mixture thickens and becomes pale yellow. Stir butter into milk. Alternate adding dry ingredients and milk into eggs, beating until blended after each addition. Cover and chill 2 hours.

Roll out dough to 1/2-inch thickness on a floured surface. Use a 2 1/2-inch floured doughnut cutter to cut out doughnuts. Or use homemade cutters such as a drinking glass and a shot glass for the inside hole.

Fill a large pot about halfway with oil or enough to immerse doughnuts. Heat oil to 375F. Carefully add a couple of doughnuts to oil (doughnuts should not touch in pot). Fry for 1 minute one each side, flipping doughnuts over 1 time with a slotted spoon, until golden brown. Remove from oil on to a bed of paper towels to drain. Cool to touch.

Mix together powdered sugar, Amaretto, and cream until blended. Glaze doughnuts and top with chopped almonds. Serve warm.

Makes about 16 doughnuts