Into large bowl, measure 1 1/2 cups flour and remaining ingredients except oil and honey. With mixer at low speed, beat just until smooth, constantly scraping bowl with rubber spatula. increase speed to medium, beat 1 minute, constantly scraping bowl. Stir in remaining flour to make a soft dough. Wrap dough in waxed paper; refrigerate at least 2 hours or until slightly firm. On well floured surface with floured rolling pin, roll dough 1/2 inch thick. With floured doughnut cutter, cut dough into rings. Press trimmings and centers together; roll and cut into all dough is used. Meanwhile, in deep fat fryer, heat 3 to 4 inches salad oil in 370 degrees. Fry 4 or 5 rings at a time, turning with slotted spoon as soon as they rise to surface and turning often until golden brown; drain well on paper towels. Dip top of each doughnut in honey.
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