Wednesday, September 28, 2011

Make This!

Thank you Joy the Baker for this recipe!

Oh my goodness: if you thought making doughnuts was time consuming & too much work, you were wrong! That's exactly what I used to think. These little doughnuts came together in no time & were very easy to make.

Perfect cake doughnut batter (almost like biscuit dough) with just a hint of nutmeg.

Waiting for the oil to heat to 360* took the most time.

Fry for one minute on each side.

This recipe made 20 doughnuts. There are only 19 in this photo.
I had to do a taste test to make sure they were 'okay.'

The chocolate glaze wasn't bad. I do prefer the chocolate glaze most grocery stores
put on their doughnuts. I am going to ask my bakery contact if it's possible to purchase
a small amount for the next time I make these.

The verdict: better than good!!

Old Fashioned Doughnuts with Chocolate Glaze from Joy the Baker
1 1/4 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon fresh grated nutmeg
pinch of salt
1/3 cup granulated sugar
1/4 cup plain yogurt or sour cream
1 large egg
1 tablespoon unsalted butter, melted
vegetable oil for frying
In a medium bowl, sift together flour, baking soda, nutmeg, salt, and sugar.

In a separate small bowl, whisk together yogurt (or sour cream), egg, and melted butter. Add the wet ingredients to the dry ingredients and fold together until well incorporated. The dough will take some smooshing to gather into a dish. It will be like a slightly more moist biscuit dough. Wrap bowl in plastic wrap and place in the fridge to rest for 15 minutes.

Place a candy/fry thermometer in a medium saucepan. Pour oil into the pan until it is about 2-inches deep. Heat oil over medium-low heat.

On a lightly floured work surface, roll dough to a 1/2-inch thickness. Cut doughnuts with a 2 1/2-inch round cutter, and cut a hole with a smaller circle cutter.

When oil reaches 360 degrees F, fry 2 or 3 doughnuts at a time for about 1 minute on each side. Doughnuts will be golden brown. Carefully pull out, drain, and let rest on towel paper.
Chocolate Glaze
1 1/2 cups powdered sugar
4 tablespoons unsweetened cocoa powder
3 tablespoons milk or water
2 teaspoons pure vanilla extract.

In a medium bowl, whisk together powdered sugar and cocoa powder. Slowly stir in milk and vanilla extract. Whisk until silky and smooth. If you need a touch more milk to make this a dippable glaze, add a bit more.

Dip doughnuts in chocolate glaze and let rest to harden slightly.

Doughnuts are best served the day they’re made. They also freeze just fine!

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