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    BUTTERMILK DOUGHNUTS

    DINER-STYLE POWDERED BUTTERMILK DOUGHNUTS

    List of Ingredients





    3 1/2 cups cake flour
    1 teaspoon baking powder
    1/4 teaspoon baking soda
    1 1/2 teaspoons salt
    3/4 teaspoon cinnamon
    1/4 teaspoon freshly grated nutmeg
    3/4 cup granulated sugar
    3/4 cup buttermilk
    3 tablespoons unsalted butter, melted and cooled
    1 large egg, at room temperature
    2 teaspoons vanilla
    Vegetable oil for frying
    1 cup powdered sugar, sifted

    Recipe



    INSTRUCTIONS: In a medium bowl, sift together the flour, baking
    powder, baking soda, salt, cinnamon and nutmeg.

    Add the sugar and stir the dry ingredients with a whisk until combined.

    In a medium bowl, whisk together the buttermilk, melted butter, egg
    and vanilla until blended.

    Make a well in the center of the flour mixture and pour the
    buttermilk mixture into it. Using a rubber spatula, stir until the
    mixture forms a soft, moist dough.

    Dust a work surface with flour. Scrape the dough onto the work
    surface and lightly sprinkle the top of the dough with flour. Gather
    the dough into a ball and knead it gently 5 or 6 times, or until
    smooth.

    Roll or pat the dough into a round roughly 10 inches in diameter and
    1/2 inch thick. Transfer the round to a baking sheet, cover it with
    plastic wrap, and place it in the freezer for 15 minutes, or until
    firm.

    Using a 3-inch doughnut cutter (or a 3- inch round biscuit cutter and
    a 3/4-inch cutter or pastry tip for the hole), cut out 7 doughnuts
    and holes from the dough.

    Gather the scraps together, reroll 1/2 inch thick, and cut out 3 more
    doughnuts and as many holes as possible.

    Place the doughnuts and holes on a baking sheet or 2 plates, cover
    with plastic wrap and refrigerate while heating the oil for frying.

    Pour the oil into a deep-fat fryer or large straight-sided saucepan
    to a depth of 2 to 3 inches. Heat the oil to 370 degrees. Line a
    baking sheet with paper towels.

    Fry the doughnuts and holes in small batches, turning once, for 2 to
    3 minutes, or until golden brown. Using a slotted spoon, transfer to
    the paper towels to drain, then place on a wire rack to cool
    completely.

    When the doughnuts and holes are completely cool, place the powdered
    sugar in a medium bowl. Generously dredge the doughnuts and holes in
    the sugar, shaking off the excess.

    Serve the same day.

    Makes 10 doughnuts and about 16 doughnut holes.

    PER DOUGHNUT: 130 calories, 2 g protein, 26 g carbohydrate, 2 g fat
    (1 g saturated), 14 mg cholesterol, 182 mg sodium, 0 fiber.

    PER HOLE: 45 calories, 1 g protein, 9 g carbohydrate, 1 g fat, 5 mg
    cholesterol; 61 mg sodium, 0 fiber.

 

 

 


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