Hot, fresh, cakey, crunchy… smothered in chocolatey goodness…..
And the cinnamon sugar doughnut… rolled and dunked in sweet sugar and spicy cinnamon..
Or how about the classic white iced doughnut?
Dipped in smooth white icing and sprinkled in sparkling sugar.
Are you drooling yet?
I’ve got one hand in the container with all the doughnuts I just made and the other on the keyboard. My keyboard’s a mess.
This was my first go at making doughnuts and they turned out DELICIOUS. I found the recipe in the new Baked Explorations bake book. I slightly modified the proportions and the frosting to keep some calorie counts in check and they are ridiculously DELICIOUS. Did I already say that?
Its hard to beat a fresh homemade doughnut. The rich cakey doughnut inside has hints of warm cinnamon and nutmeg. Its this irresistibly addictive surprise inside the crunchy doughnut outside. The recipe also includes three different toppings too, so pick your favorite or make all three (I couldn’t resist!)
I don’t even want to clutter this post with more of me rambling. I’m letting the doughnuts do the talking.
Here’s the recipe!
Farm Stand Buttermilk Doughnuts- Three Ways
For the Doughnut:
3 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 large eggs
3/4 cup buttermilk
1/4 cup reduced fat sour cream
1/4 cup unsalted butter, melted and cooled.
Vegetable oil for frying
For the Chocolate Frosting:
4 ounces dark chocolate, chopped
1/2 cup heavy cream
2 tablespoons unsalted butter
Sprinkles to decorate
For the White Icing:
2 cups confectioners’ sugar
1/4 cup 2% milk
1 tsp vanilla extract
For the Cinnamon Sugar:
1 1/4 cup granulated sugar
3 tablespoons cinnamon
1. Line one baking sheet with parchment paper and another with paper towels.
2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, nutmeg, and cinnamon.
3. In another bowl whisk the eggs, buttermilk, and sour cream until combined. Add the melted butter and whisk again.
4. Make a well in the center of the flour mixture and pour the egg mixture into the center. Gently fold the flour into the liquid until the mixture forms a sticky dough.
5. Turn the dough onto a lightly floured work surface and sprinkle the top of the dough with flour. Pat the dough out until it is about 1/2 inch thick.
5. Use two round cutters (2 1/2 inch and 1 inch). Dip the larger cutter in flour and press rounds. Dip the smaller cutter in flour and cut out the center of the rounds. Arrange the donuts and donut holes onto the parchment paper lined baking sheet. Continue to pat together the remaining scraps and repeat cutting as many donuts as possible ( I got about 15). Chill the dough while you heat the oil.
6. Pour oil into a deep skillet until it is about 1 – 1 1/2 inch deep. Slowly heat the oil over medium-high heat until it reaches 165-17o degrees.
7. Make the frosting while the oil heats.
Place the chopped chocolate in a bowl. Heat the heavy cream until almost boiling and pour over chocolate. Let sit for a minute. Whisk until smooth. Whisk in the butter.
In a medium bowl whisk the confectioners’ sugar, milk, and vanilla until smooth.
Combine cinnamon and sugar.
To Fry the Doughnuts:
1. Once the oil reaches temperature, gently place the doughnuts into the hot oil. Be sure to only fry about three at time so you don’t over crowd the pot. Once they have browned on one side, carefully flip them over int he oil. These should take about 2-3 minutes per side. Using a slotted spoon, transfer to the paper towel lined baking sheet. Continue with the rest of the donuts and the donut holes. The donut holes will take less time, about 1 minute per side. Be careful to keep the oil temperature even. Adjust the burner to keep temperature between 165-170 degrees.
Once you have finished frying the doughnuts, quickly dip them in whichever toppings you choose. Serve warm and enjoy!