November 5th is Donut Day

Flaxseed Donuts
Ingredients
3 cups all-purpose flour
1/2 cup ground flaxseed
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 eggs
1 cup white sugar
1 cup buttermilk
2 tablespoons vegetable oil
1 quart vegetable oil for frying
Directions
Whisk the flour, flaxseed, baking powder, nutmeg, and cinnamon together in a bowl until evenly blended; set aside. Beat the eggs and sugar together in a separate bowl; whisk the buttermilk and 2 tablespoons of vegetable oil into the egg mixture. Stir the flour mixture into the egg mixture until no lumps of flour remain and the dough is firm enough to handle. Cover the bowl and refrigerate at least 10 minutes.
Roll the dough to 1/2-inch thickness on a generously-floured surface. Use a floured donut cutter to cut donut shapes out of the dough. Let the donuts stand for 5 to 10 minutes as the oil heats.
Heat the frying oil in a deep-fryer or large saucepan to 360 degrees F.
Fry the donuts in the hot oil in batches until golden brown on both sides, about 2 minutes per side. Drain on a paper towel-lined plate before serving.

Berry-filled Donuts
Ingredients
4 cups vegetable oil
1 (7.5 ounce) package refrigerated buttermilk biscuits, separated
3/4 cup seedless strawberry jam
1 cup confectioners’ sugar
Directions
In an electric skillet or deep-fat fryer, heat oil to 375 degrees F. Fry biscuits, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels.
Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill bag with jam. Push the tip through the side of each doughnut to fill with jam. Dust with confectioners’ sugar while warm. Serve immediately



