Thursday, March 11, 2010

Buttermilk Cake Doughnuts

This is one more reason my husband has added to to the "why we should get a fry daddy list". I am standing my ground, the dutch oven works perfectly fine for the occasional fry. And now these doughnuts are added to my reasons why we don't need a fry daddy list - I would eat these all the time...these are so good! Like Michael Pollan says, eat at much junk food as you like as long as you make it yourself. 

Buttermilk Cake Doughnuts
Adapted from Nancy Silverton as seen on Serious Eats

  • 1/4 crème fraîche or sour cream
  • 3 1/4 cups unbleached pastry flour or unbleached all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons freshly grated nutmeg
  • 1 teaspoon (0.3 ounce) packed fresh yeast or 1 1/8 teaspoons active dry yeast
  • 3/4 cup plus 2 tablespoons buttermilk
  • 1 extra-large egg
  • 2 extra-large egg yolks
  • 1 tablespoon pure vanilla extract

How to:
In a small stainless-steel bowl set over a pot of gently simmering water, heat the crème fraîche until just warm.

Heat the oil to 375°F.

Over a large mixing bowl, sift to combine the flour, sugar, baking soda, baking powder, salt, nutmeg; make a large well in the center. Place the yeast in the well; pour the crème fraîche over it. Allow it to soften, about 1 minute.

Pour the buttermilk, whole egg, egg yolks, and vanilla extract into the well; whisk together the liquid ingredients. Using one hand, gradually draw in the dry ingredients. The mixture should be fairly smooth before you draw in more flour. Mix until it is completely incorporated and forms a very sticky dough. Wash and dry your hands and dust them with flour.

Sift an even layer of flour onto a work surface. Scrape dough out of bowl onto the surface; sift another layer of flour over dough. Working quickly, pat dough into an even 1/2-inch thickness. Dip cutter in flour and, cutting as closely together as possible, cut out the doughnuts and holes. Place holes and doughnuts on a floured surface. Working quickly, gather scraps of dough together, pat into 1/2-inch thickness, and cut out remaining doughnuts and holes.

Fry the doughnuts one or two at a time to keep the oil temperature up. It takes about 45 seconds per side. When they are a light golden brown, remove from oil and place on a paper towel lined baking sheet. The doughnut holes take less time and you can fry 4 to 5 at a time.

Add the finishing touches of your liking. I made three varieties: sprinkled powdered sugar over doughnuts, pressed the doughnuts into cinnamon sugar mixture, dipped them in a quick frosting made by slowly mixing buttermilk into some powdered sugar until a thick, but thin enough to run off of a spoon, mixture was formed.

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