Ginger Doughnut Twists I make the glaze the night before and keep it in my refrigerator. From tiffany anderson-taylor of gulfport, florida.

Ingredients

2 eggs

1/2 cup packed brown sugar

1/2 cup sour cream

1/4 cup vegetable oil

1/4 cup molasses

2-3/4 cups all-purpose flour

4 teaspoons ground ginger

2-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Oil for deep-fat frying

LEMON GLAZE:

2 cups confectioners’ sugar

3 tablespoons milk

1 tablespoon lemon juice

1 teaspoon grated lemon peel

Method

1 In a large mixing bowl, beat eggs until light and lemon-colored. Beat in the brown sugar, sour cream, oil and molasses. 

2 Combine the flour, ginger, baking powder, baking soda, salt, cinnamon and nutmeg; beat into egg mixture just until moistened.

3 Turn onto a floured surface; knead 10 times. Divide dough into 18 pieces. Roll each piece into a 12-in. rope. Fold in half and twist several times. Pinch ends to seal.

4 In an electric skillet or deep-fat fryer, heat oil to 375°. Fry twists, a few at a time, for 1 minute on each side or until golden brown. Drain on paper towels.

5 In a shallow bowl, whisk glaze ingredients until blended. Dip warm twists in glaze to coat. Let stand until set. Yield: 1-1/2 dozen.