Without the characteristic hole, these are lighter in texture. If you dip the spoon into the frying oil before spooning up each gob of batter, the doughnuts will slide easily into the pot. Please read About Doughnuts.

Prepare the dough for either of the following, decreasing the flour by ½ cup:

Do not refrigerate the dough. Cover it and set aside at room temperature for 30 minutes.

Heat to 375°F in a deep-fryer, deep heavy pot, or Dutch oven:

Slide about 1 tablespoon dough for each doughnut into the fat, adding 5 or 6 at a time, and fry about 3 minutes. Drain briefly on a baking sheet lined with paper towels, then, while still warm, toss in a bowl with: