Cake Doughnuts
- Makes about 20
Ingredients
- 2 quarts canola oil
- 1/4 cup sour cream
- 2 cups all-purpose flour, plus more for work surface and baking sheets
- 1 1/4 cups cake flour (not self-rising)
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons coarse salt
- 1 1/2 teaspoons freshly grated nutmeg
- 1/2 teaspoon ground cinnamon
- 1 envelope (1/4 ounce) active dry yeast
- 3/4 cup plus 2 tablespoons nonfat buttermilk
- 1 large egg, plus 3 large egg yolks
- 1 teaspoon pure vanilla extract
- 1 1/4 cup confectioners’ nonmelting, or granulated sugar
Directions
- Heat oil in a low-sided 5-quart sauce-pan over medium-high heat to 360°. Put sour cream into a small heatproof bowl set over a pan of simmering water; heat until just warm. Set aside.
- Sift together flours, granulated sugar, baking powder, baking soda, salt, nutmeg, and cinnamon in a large bowl. Make a well in center; add yeast. Pour in sour cream; let stand 1 minute. Whisk buttermilk, egg and yolks and vanilla in a bowl; pour into well. Using a wooden spoon, gradually draw flour mixture into egg mixture, stirring until smooth before drawing in more flour. Continue until all of flour mixture has been incorporated.
- Sift a generous coat of flour onto a clean work surface; turn out dough. Sift a generous coat of flour over dough. Pat dough to 1/2 inch thick. Using a 2 1/2-inch doughnut cutter, cut out doughnuts, dipping cutter into flour each time. Transfer to a lightly floured baking sheet; let rest 10 minutes. Gather scraps; repeat.
- Fry doughnuts in batches of 4, turning once, until golden brown, about 30 seconds per side. Using slotted spoon, transfer doughnuts to a baking sheet lined with paper towels; let cool slightly. Sift confectioners’ or nonmelting sugar over tops, or roll doughnuts in granulated sugar. Serve immediately.
Source: Martha Stewart Living, February 2006, Page 164.