Saturday, February 2, 2008

DoughNuts or Donuts??

So I saw this and couldn't pass up the attempt. So I went looking for a recipe. I found one on Williams-Sonoma. For Black and White Donuts. It looked nice and easy and well for a first attempt at making donuts I wanted something easy. The dough was very soft, but it ended up working out pretty well. I woke up early, well early for me and thought, oh I should do doughtnuts and then just go back to bed haha. SO there I am in the kitchen. They were to chill for 2 hrs or overnight. SO I get them cut out, 8 actual doughtnuts and about 3 doz holes. So they don't look that great, but they taste pretty good and I am happy for my first attempt at doughnuts.

Williams-Sonoma's Black and White Doughnut holes. (so the black and white was cocoa powder and powdered sugar, both of which I didn't do ha-ha)
also..I cut this in half.

3 1/2 cups all purpose flour, plus more as needed
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground nutmeg
pinch of ground mace
pinch of ground cardamom
pinch of salt
2 eggs
1 cup granulate sugar
1 cup buttermilk
2 tbs unsalted butter, melted and slightly cooled
1 tsp. lemon extract
oil for frying
decorations of choice. (I made a simple glaze for mine)

In a large bowl, sift the 3 1/2 cups flour. Then sift the flour again with the baking powder, baking soda, nutmeg, mace, cardamom and salt.
In a bowl, using an electric mixer set on medium speed, beat the eggs until frothy. Gradually add the sugar, beating until light and lemon colored, about 4 minutes. Add the buttermilk, melted butter and extract. The dough will be very soft; add an additional sprinkle of flour if necessary to form a soft dough.
Dust a marble pastry board or other work surface generously with flour. Scrape the dough onto the surface and dust the top with flour. Roll out the dough to 1/3 inch thickness. dip cutter into flour and cut holes (hehe I did little hearts and holes, and 8 actual donuts!) lift with icing spatula to ungreased baking sheet. Cover with plastic wrap and refrigerate for at least 2 hrs or for up to 1 day.
to fry the doughnuts, in a deep fat fryer or deep saucepan, pour in oil to a depth of 3 inches and heat to 380 on a deep frying thermometer. ( I did have some trouble, i had a pan of oil and it was super hot, I kept heat very low but it kept going well up above the temp.) cook til golden about 2 min. Transfer to paper towels to drain. Glaze or dust in various powders and sprinkles lol.

So they don't look like Duncan Donuts or Crispy Creme's but hey they are mine =).