Guys, it has been almost a month since I last posted. I’m a terrible person! But I promise it’s all for the best. Firstly, because I made you donuts, and those will brighten just about everyone’s day. And secondly, because I got a new job! I’m so very excited about it, and I’m hoping it means a better work-life balance than I’ve had all winter, and therefore more time to dedicate to this happy little space.
So let’s talk donuts. They’re an obsession of mine. There’s no getting around that one. If there is ever a donut on a menu that can be eaten in some acceptable form as a main course I will 9 times out of 10 pause to consider what my dining guests would think if I ordered it.
These here are classic, no knead, no yeast, old-fashioned donuts. There are a few tips to know about frying donuts that I feel I should impart on you. Rule number one: Get ye a thermometer. Oil that is too hot will burn the ever loving crap out of your ‘nuts before they’re cooked through. And oil that isn’t hot enough will cause the ‘nuts to soak up grease like a damp sponge. Ick. Rule number two: Chill that dough before you try to pat it out or you will be miserable and covered in sticky dough. Fact. Rule number three: Consume immediately. These are best the instant they’re made, but can be kept in an airtight container between sheets of paper towels. If they do get a bit stale, dunk those suckers in some tea, or coffee, or milk.
Now go forth and make donuts!
- 1 egg
- ½ cup sugar
- ½ cup whole milk
- 2½ tbsp butter, melted and cooled
- 2 cups flour
- 2 tsp baking powder
- ¼ tsp cinnamon
- ¼ tsp salt
- Approx. 1 - 1½ pints vegetable oil for frying
- Fill oil in a large heavy bottomed stock pot or dutch oven until 2 inches deep. Heat to 375F. Lower heat to keep it at a constant temperature.
- In a medium mixing bowl, slowly whisk the sugar into the egg until thoroughly blended. Slowly whisk in the milk and melted butter.
- In a large bowl sift or whisk together the flour, baking powdered, cinnamon and salt.
- Make a well in the center of the dry ingredients. Pour the wet ingredients in and mix with a spoon until thoroughly combined, taking care not to over mix.
- Place the bowl in the fridge for 10 minutes to let the dough firm up.
- Scattered flour on a rolling board. Turn out half the dough, and with floured hands pat the dough into a ½ inch thick round.
- Using a donut cutter or two biscuit cutters of different sizes stamp out donuts. Using a spatula gently lower the donuts into the oil taking care not to over crowd the pan - I was able to fry about 8 holes or 2 donuts and 2 holes in my dutch oven. Flip once browned, about 2 minutes per side.
- Transfer to a paper towel lined baking sheet to let drain.
- In a paper bag mix 1 cup sugar with 2 tsp cinnamon and ¼ tsp cardamom. Shake the donuts in the sugar mix and serve immediately.