Tuesday, February 28, 2012

dunkin for doughnuts!

Best served with a side of hot chocolate (or another morning beverage of your choice). Be sure to bring along a napkin or two to wipe off those sticky fingers! 

2 quarts canola oil
2 cups all-purpose flour, plus more for dusting
1/2 cups sour cream
1 1/4 cups cake flour, not self rising
3/4 granulated sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons coarse salt
1 1/2 teaspoons freshly grated nutmeg
1 packet active dry yeast, or .6 ounces cake yeast
3/4 cup plus 2 tablespoons nonfat buttermilk
1 extra-large whole egg
2 extra-large egg yolks
1 teaspoon pure vanilla extract
1 1/4 cups non-melting or confectioners' sugar

1. Heat oil in a low-sided six-quart saucepan over medium-high heat until a deep-frying thermometer registers 375 degrees. Lightly dust a baking pan with all-purpose flour, and line a second one with paper towels; set both aside. 
2. Meanwhile, place sour cream in a heat-proof bowl on top of a double boiler; set over a pan of simmering water. Heat until warm to the touch. Remove from heat; set aside.
3. In a large bowl, sift together all purpose flour, cake flour, granulated sugar, baking powder, baking soda, salt, and nutmeg. Make a large well; place yeast in center. Pour warm sour cream over yeast, and let sit 1 minute. 
4. Place buttermilk, whole egg, egg yolks, and vanilla in a medium bowl; whisk to combine. Pour egg mixture over sour cream. Using a wooden spoon, gradually draw flour mixture into egg mixture, stirring until before drawing in more flour. Continue until all flour mixture has been incorporated; dough will be very sticky.
5. Sift a heavy coat of flour into a clean work surface. Turn out dough. Sift another heavy layer of flour over dough. Using your hands, pat dough until it is 1/2 inch thick. Using a 2 3/4 inch doughnut cutter, cut out doughnuts as close together as possible, dipping the cutter in flour before each cut. Transfer doughnuts to floured pan, and let rest 10 minutes, but not more. 
6. Carefully transfer four doughnuts to hot oil. Cook until golden, about 2 minutes. Turn over; continue cooking until evenly browned on both sides, about 2 minutes more. Using a slotted spoon, transfer doughnuts to lined pan. Repeat with remaining doughnuts.
7. Gather remaining dough scraps into a ball. Let rest 10 minutes; pat into a 1/2 inch thick rectangle. Cut, let rest 10 minutes, and cook.
8. When cool enough to handle, sift non-melting sugar over tops; serve immediately. 

Enjoy your morning treat, Toodles!

1 comment:

  1. Now I want a donut, but I gave up dessert type foods for lent. BOO.

    Ooooh. DONUTSSSSS.



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