I remember as a kid knowing nothing but my mothers doughnut, which is more like the traditional french doughnut, and tasting an american doughnut for the first time. In my young mind I remember thinking, "eh? this isnt a doughnut! I dont get it", what a food snob from the get go ;) I do actually like the american doughnuts now, but these little gems are a real treat.
this recipe makes about 50
3-4 c all (unbleached) purpose flour
4 tspn baking powder
1 tspn salt
5 tbspn butter
1 c sugar
4 eggs well beaten
1/2 c milk
1/2 c cream (15% fat)
1 tspn vanilla
1 1/2 liter veggie, canola, or grapeseed oil
sift 3 c of flour, baking powder, and salt.
in a separate bowl whip the butter well until creamy, add 1/2 of the sugar (1/2c) to the butter.
in a separate bowl, whip the eggs with the remaining sugar (1/2 c)
blend the egg mixture into the butter mixture and whip really well.
slowly incorporate increments of flour into the butter/sugar/egg mixture. after approx 1 cup of flour has been incorporated, add the 1/2 cup of milk...blend.
then begin incorporating increments of flour again. after an other cup has been incorporated, add the 1/2 c cream and vanilla...blend.
then begin incorporating increments of flour again (approx 1 more cup).
the dough should not be sticky to the touch. if it is, add more flour in small increments.
wrap the the dough in plastic wrap, set in the fridge and let sit for 1 hour.
before you begin rolling out the dough, in a large pot (a big stew pot) add the 1 1/2 liter of vegetable oil or canola oil or if our fancy and have cash to spare, grape seed oil (this oil has a higher burning point which is great). If you have a deep fryer, thats even better.
roll out the dough to about 1 inch thick (incorporate more flower if things start to get too sticky)
cut out your doughnut shapes these work best at about a 3 inch diameter, I have recently seen a recipe for square doughnuts (thanks sonia), which I though was clever because there is less wasted dough.
to test the oil if it is hot enough drop a teensy amount of dough in, if it starts fizzing and frying right away, its ready, if not, wait a little longer, n try again.
when its ready drop your doughnuts in the oil, they will sink to the bottom of the pot, in a matter of seconds they will rise up again. The bottom should be done, by that time its about a minute.. flip the guy, and fry until golden brown. It takes aprox two minutes total of frying time. You can gauge what color brown tastes best for you, that sounds weird... scoop em out with a slotted spoon or one of those big ole flat spoons scoopers with holes in em, and place the doughnuts on a paper towel or brown paper bag.
on a side note: you can also fry the doughnut holes and whatever scrap of dough you have. we must not waste any scrap of goodness.
when ready to eat, dust with powdered sugar. WOOOOP!