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THE RECIPE
Serving: 4 peoples
Ingredients
3 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons salt
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 cup granulated sugar
3/4 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
1 large egg, at room temperature
2 teaspoons vanilla extract
Vegetable oil for frying
1 cup confectioners' sugar, sifted
Method
Doughnuts were first brought to America by Dutch
settlers in New York and have long been a diner counter
staple. This version is the classic confectioners'
sugar-coated variety, perfect for dunking. The doughnuts
should be cooled completely before coating, but they
should be served the same day they are made.
1. In a medium bowl, soft together the flour, baking
powder, baking soda, salt, cinnamon, and nutmeg. Add the
sugar and stir the dry ingredients with a whisk until
combined.
2. In a medium bowl, whisktogether the buttermilk,
melted butter, egg, and vanilla until blended. Make a well
in the center of the flour mixture and pour the buttermilk
mixture into it. Using a rubber spatula, stir until the
moxture forms a soft, moist dough. Dust a work surface
with flour. Scrape the dough onto the work surface and
lightly sprinkle the top of the dough with flour. Gather
the dough into a ball and knead it gently 5 or 6 times, or
until smooth. Roll or pat the dough into a round roughly
10 inches in diameter and 1/2 inch thick. Transfer the
round to a baking sheet, cover it with plastic wrap, and
place it in the freezer for 15 minutes, or until firm.
3. Using a 3-inch doughnut cutter (or a 3-inch round
biscuit cutter and a 3/4-inch cutter or pastry tip for the
hole), cut out 7 doughnuts and holes from the dough.
Gather the scraps together, reroll 1/2-inch thick, and cut
out 3 more doughnuts and as many holes as possible. Place
the doughnuts and holes on a baking sheet or 2 plates,
cover with plastic wrap, and refrigerate while heating the
oil for frying.
4.Pour the oil into a deep-fat fryer or large
straight-sided saucepan to a depth of 2 to 3 inches. heat
the oil to 370 degrees F. Line a baking sheet with paper
towels.
5. Fry the doughnuts and holes in small batches,
turning once, for 2 to 3 minutes, or until golden brown.
Using a slotted spoon, transfer to the paper towels to
drain, then place on a wire rack to cool completely.
6. When the doughnuts and holes are completely cool,
place the confectioners' sugar in a medium bowl.
Generously dredge the doughnuts and holes in the sugar,
shaking off the excess. Serve the same day.
Yield: 10 doughnuts and about 16 doughnut holes
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