Home Made Doughnuts~A Beautifully Delicious Treat
Saturday morning and I am wanting doughnuts. I wonder how hard it is to make them, so I pull out my trusty King Arthur Cookbook. The recipe "Doughnuts for sugaring" on p.86 looked like the closest thing to an "old fashioned", my favorite kind of bakery treat. A quick look online gave me a few more ideas. I tweeked the KA recipe a bit and came up with this amazingly simple but scrumptious recipe.
Old Fashioned Sour Cream Doughnuts
2 eggs
1/2 cup cultured buttermilk (regular or non-fat)
1/2 cup sour cream
1 cup sugar
3 TBS butter, melted
4 cups AP flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
In a large bowl, using a whisk, beat eggs, buttermilk, & sour cream until light (about 1.5 minutes). Add the sugar and melted butter, beat with whisk until smooth. In a smaller bowl, mix the flour, soda, powder, salt, & spices together. Using a mixing spoon, blend the flour mix into the wet ingredients, mixing as little as possible.
Turn this sticky dough out onto a well-floured surface and work it a bit until it holds nicely together. Using a floured rolling pin, roll dough out until it is between 1/4 and 1/2 inch thick (I like 1/4). Cut the doughnuts out. I used these....
one is a small flower, the other used to be an egg...it easily bent into a circle shape. You can fry the small circle cut outs to make doughnut holes or work them back into the dough to roll out more doughnuts.
Let the doughnuts rest while you heat up the oil. In a frying pan, heavy dutch oven, or electric skillet (what I used), heat vegetable oil to 365 degrees F. It needs to be deep enough for the doughnuts to float, but not be submerged. My oil was about 3/4-1 inch high.
Fry the doughnuts, a few at a time...they need room to expand so don't crowd them. Cook on each side until golden brown, about 1.5 min each side. Remove to cookie rack placed over paper towels to drain and cool a bit. Allow the oil to return to 365 between batches.
For Glaze:
In a bowl large enough to dip a doughnut, mix 1 cup powdered sugar, 1 tsp vanilla extract. Add water, 1 tsp. at a time until it is the consistency of thin glue.
Prepare a second cookie rack on top of paper towels. You will use this to "drain" your glazed doughnuts.
Once cooled enough to handle, dip the top of each doughnut in glaze. Place on second cookie rack and allow to harden for a few minutes while you work on cutting and frying more doughnuts. Go back and do a second dip, allowing each to harden on the cookie rack.
Move your lovely creations to a serving dish, step back, and watch your family members' mouths drop at the sight of your masterpiece.
You should probably take a picture before serving the family...these will disappear FAST!
Old Fashioned Sour Cream Doughnuts
2 eggs
1/2 cup cultured buttermilk (regular or non-fat)
1/2 cup sour cream
1 cup sugar
3 TBS butter, melted
4 cups AP flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
In a large bowl, using a whisk, beat eggs, buttermilk, & sour cream until light (about 1.5 minutes). Add the sugar and melted butter, beat with whisk until smooth. In a smaller bowl, mix the flour, soda, powder, salt, & spices together. Using a mixing spoon, blend the flour mix into the wet ingredients, mixing as little as possible.
Turn this sticky dough out onto a well-floured surface and work it a bit until it holds nicely together. Using a floured rolling pin, roll dough out until it is between 1/4 and 1/2 inch thick (I like 1/4). Cut the doughnuts out. I used these....
one is a small flower, the other used to be an egg...it easily bent into a circle shape. You can fry the small circle cut outs to make doughnut holes or work them back into the dough to roll out more doughnuts.
Let the doughnuts rest while you heat up the oil. In a frying pan, heavy dutch oven, or electric skillet (what I used), heat vegetable oil to 365 degrees F. It needs to be deep enough for the doughnuts to float, but not be submerged. My oil was about 3/4-1 inch high.
Fry the doughnuts, a few at a time...they need room to expand so don't crowd them. Cook on each side until golden brown, about 1.5 min each side. Remove to cookie rack placed over paper towels to drain and cool a bit. Allow the oil to return to 365 between batches.
For Glaze:
In a bowl large enough to dip a doughnut, mix 1 cup powdered sugar, 1 tsp vanilla extract. Add water, 1 tsp. at a time until it is the consistency of thin glue.
Prepare a second cookie rack on top of paper towels. You will use this to "drain" your glazed doughnuts.
Once cooled enough to handle, dip the top of each doughnut in glaze. Place on second cookie rack and allow to harden for a few minutes while you work on cutting and frying more doughnuts. Go back and do a second dip, allowing each to harden on the cookie rack.
Move your lovely creations to a serving dish, step back, and watch your family members' mouths drop at the sight of your masterpiece.
You should probably take a picture before serving the family...these will disappear FAST!
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