Homemade Fried Doughnuts.Makes 30 - 36 doughnuts depending on the thickness.

Ingredients
2 cups all-purpose flour
1/2 cup sugar
pinch of salt
1 1/2 tsp baking powder
1 egg
4 tbsp oil
1/4 cup milk
oil for deep frying

Directions
1.Sift flour and baking powder in a large bowl.
2.Add sugar and salt and mix.
3.In another bowl,lightly beat egg and mix oil.
4.Mix in flour mixture until crumbly.
5.Stir in milk.
6.With floured hands,lightly knead the dough until smooth (If too sticky,
7.add some flour).
8.Leave the dough in the mixing bowl in a warm place for about 2 hours.
9.Roll out the dough into 1/4 inch thickness on a floured surface.
10.Dip doughnut cutter in flour.Use to cut-out doughnuts.
11.Heat oil for deep frying.
12.Carefully drop doughnuts into hot oil, only a few at a time.
13.Fry, turning once, for about 3 minutes or until golden brown.
14.Remove from oil and drain on paper.
15.Sprinkle with powdered sugar or cinnamon-sugar mixture,if you like.

Homemade bagel recipe

4 cups bread flour
1 Tbls sugar
1 1/2 tsps salt
1 Tbls vegetable oil
2 tsps instant yeast
1-1/4- 1-1/2 cups of warm water.

Mix all the ingredients in a bowl. You don't have to worry about soaking the yea
st when you use instant yeast (most yeast sold these days is instant yeast). The
dough should feel stiff, but add the extra water if it's really stiff, or you c
an't get all the dry flour incorporated.
Plop the dough down onto the counter, and knead for about ten minutes, or until
the dough is uniform and smooth.
Cut the dough into 8 equal sized balls, and let rest for 10-20 minutes.
Pre heat your oven to 425.
Now, take each of the dough balls and using two hands, roll it into a little sna
ke on the counter. When the snake is longer than the width of your two hands, wr
ap it around your dominant roiling hand. The dough rope should be wrapped so the
overlapping ends are together at your palm, near the start of your fingers. Now
take the two overlapping ends, and use your palm to squish/roll these two ends
together. Once the dough is fused, you should have a perfectly circular bagel-to
-be! This is the only part of the process that can take a little practice before
your bagels will look really professional. Don't get discouraged if they don't
look perfect, it just takes practice!
Let your bagels rest on the counter for about 20 minutes, and meanwhile, bring a
pot of water to boil, and grease a large baking tray lightly. You can just rub
a splash of vegetable oil and rub it around.
After the 20 minute wait, your bagels will start to look puffy, and it's time to
get them boiling! Add them as many at a time as you can to your boiling water w
ithout crowding them. Boil for about a minute, turn them over, and boil for anot
her minute. Take them out a let dry for a minute and then place them on your oil
ed baking tray. Repeat until all the bagels are boiled.

Add the tray to the oven, and after 10 minutes, flip the bagels over, bake for a
nother ten minutes; and they're done!
Let them cool for at least 20 minutes, get the cream cheese ready, and feast on
what's got to be one of the best weekend brunch treats possible!

You can add any toppings you like to these. To make sesame, onions, poppy seed,
caraway etc. etc. bagels just have a dry plate ready with the seed or spice topp
ing spread out on it. After the bagels have come out of the boiling water, place
them face down onto the seeds, and then place the seed side up onto the baking
tray. Bake and flip as for plain bagels.