Sunday, January 21, 2007


We make these doughnuts every year on Father's Day.  They are always a hit.  Some years we dust them with powdered sugar or a cinnamon and sugar mixture and some years we serve them as doughnut holes we raspberry or chocolate dipping sauce.  It is a treat that the kids and my husband look forward to each year.  Half a recipe makes more than enough doughnut for a family of four to eat.

Cake Donuts
adapted from BREAD for Breakfast
I halved this recipe and it made a dozen doughnuts plus doughnut holes.

3 cups all-purpose flour
1 cup cake flour
1 T baking powder
1 t ground nutmeg
1/2 t baking soda
3/4 t salt
1 large egg plus 2 egg yolks
1 cup sugar
3 T melted butter
1/3 c sour cream
1 c buttermilk
1/2 t vanilla extract
About 1 quart vegetable oil for frying
(1 T vanilla powder - I omitted this)

In a medium bowl, stir together the all-purpose and cake flours, baking powder, nutmeg, baking soda, and salt.
In the workbowl of a heavy-duty electric mixer, cream the egg, yolks, and sugar on low speed until thick and lemon colored, about 1 minute. Add the melted butter and sour cream and beat on medium speed for 30 seconds. On low speed, add the dry ingedients in 3 separate additions, alternating with the buttermilk and vanilla extract. The dough will be very soft. Cover the bowl and refrigerate for 2 hours (I refrigerated overnight and they were fine). This chilling before frying prevents the dough from absorbing too much oil while cooking.
Scrape the dough out of the bowl onto a lightly floured work surface. Knead a few times, like for biscuit dough, just until it holds together, and keeping it as soft as possible. With a rolling pin, quickly roll out the dough to a thickness of 1/2 inch. Do not add too much flour or over-handle at this point or the donuts will be tough. Cut the doughnuts out using a doughnut cutter. (I used a drinking glass and a cap from a gluestick that I thoroughly cleaned and dipped in flour.)
In a deep heavy 4-quart pot, pour the oil to a depth of 2 inches. Heat to 375 degrees. Place a clean brown paper bag on a baking sheet at the side of the stove to drain donuts. Carefully test the oil with a scrap of dough; the oil is hot enough when it puffs immediately. Carefully slide 2 or 3 pieces of dough off a metal spatula into the hot oil. Don't crowd them. Turn a few times with a slotted spoon; cookuntil golden brown, about 2 minutes per side. Remove with slotted spoon and drain. Cool to room temperature.

I am sort-of a purist when it comes to doughnuts. I like them plain or sugared, no nuts, no glaze, no fillings. So we rolled ours in powdered sugar and cinnamon and sugar.

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