Or is it doughnuts...?
On Monday, I bought a donut shape cutter and was quite excited about it, especially because it was only $2. Since then, all I have heard from Alex is how I need to make donuts. However, we already had brownies and I like to get rid of one homemade sweet before making another. Plus, I was kind of avoiding it because it sounds like so much work and I was not interested in frying. Well, Alex had enough tonight and I couldn't take his pleading much more, so we made them together. They were delicious!! I'll put the recipe at the end of the post:)
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Here are the doughnuts in our pot of oil. It's very important to be watching the temperature all the time since it goes up and down constantly-and they cook quite fast! Our little apartment is quite potent of vegetable oil right now....
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Us with the first finished product. It was tricky at first because they look done on the outside, but inside they were still a bit too underdone. So back in the pot this one went for a quick extra oil bath. They were crispy on the outside and chewy inside. Next time I want to try pumpkin donuts or some kind of yeast donut-with glaze as well!
Diner-Style Powdered Buttermilk Doughnuts (from
www.foodnetwork.com)
Diner Desserts (Chronicle Books, 2000) By Tish Boyle, Photographs by Clark
Irey3 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
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, whisk together 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 mixture 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.