Mmmm, donuts

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:)

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....

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 Irey

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

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.