BUTTERMILK DOUGHNUT HOLES
I bow to no one in my love of doughnuts. Not the fancy-schmancy ones, mind you, but your basic, old-fashioned doughnutty
doughnut that's crunchy on the outside and soft on the inside—like these doughnut holes. My family devours them in
bulk at Chanukah, when tradition calls for doughnuts (for any fried food, actually) to commemorate the oil that miraculously
keep the Temple's sacred light burning for eight days and nights. Even divine intervention wouldn't keep these doughnut
holes around my house that long, so it's a good thing that they're quick to prepare.
Makes about 20 doughnut holes
| (CLICK TO BUY)
1 1/2 quarts pure vegetable oil
1 cup sifted confectioners' sugar
1 cup granulated sugar
2 tablespoons ground cinnamon
1 cup all-purpose flour
2/3 cup cake flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 large egg
1/2 cup sugar
1 tablespoon unsalted butter, melted
1/2 teaspoon pure vanilla extract
1/2 cup buttermilk at room temperature
Attach a candy thermometer to the side of a 4- or 5-quart saucepan placed over medium heat. Pour in the oil (it should be
3 to 4 inches deep) and heat until the oil reaches 375° to 380°F.
Prepare one or both coatings: Place the confectioners' sugar in a plastic bag. Place the granulated sugar and the cinnamon
in another plastic bag, and shake (with the bag tightly closed) to mix thoroughly. Set the bags aside.
Sift both flours, baking soda, baking powder, salt and nutmeg together into a small bowl and set aside.
Using a whisk, blend the egg and sugar together in a medium-size bowl. Stir in the melted butter, vanilla, and buttermilk.
Resift the flour mixture over the egg mixture, and using a rubber spatula, fold gently until mixed.
Using a 1 1/2-inch diameter ice cream scoop, drop five level scoops of the batter, one at a time, into the oil and cook
until they are crunchy and deep golden, 4 to 5 minutes.
Using a slotted spoon, remove a doughnut hole from the oil and cut it in half. If the center seems gooey, the doughnut
holes need to cook for another minute or two. Remove the doughnuts with the clotted spoon and place them on paper towels
to drain. Continue frying the remaining batter in this fashion.
To coat the doughnut holes in the cinnamon-sugar mixture: About 1 minute after removing them from the oil, place one
doughnut at a time in the bag and toss to coat. Return it to the paper towel to cool.
To coat with the confectioners' sugar, allow the doughnut holes to cool completely. Then place them one by one in the
bag and toss to coat.
These doughnuts should be eaten as soon as possible.
Variation: Cider Doughnuts
Substitute 1/2 cup cider for the buttermilk, add 1 tablespoon ground cinnamon, 3/4 teaspoon ground cardamom, and 3/4 cup
finely chopped peeled apples to the batter.
Excerpted from ROSIE'S BAKERY CHOCOLATE-PACKED JAM-FILLED BUTTER-RICH NO-HOLDS-BARRED COOKIE BOOK copyright © 1996 Judy Rosenberg.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.