mix, mix…stir, stir

Thanks to Holly who writes the Phemomenon blog, and is a fellow Tuesdays with Dorie Baker, I got a hankering to make doughnuts. She used the Real Butterscotch Pudding we made for last week’s Tuesdays with Dorie baking assignment to make pudding filled doughnuts! When I saw that, I knew what we would be eating Christmas morning.

photo by David Peterman

The recipe for the doughnuts is from Peanut Butter and Julie and was quite a success, having never made doughnuts before. I didn’t go the cappuccino cream filled or even pudding filled route like Julie and Holly did, but basic glazed with just a hint of nutmeg in the dough. A simple sugar glaze, or sugar and spice dusting made lovely garnishes.

A few things I learned: The oil temperature required constant monitoring and adjustment, which surprised me because I used a heavy cast iron dutch oven thinking it would hold a nice constant temperature. It could be that I was over correcting with the heat adjustments and had I gotten it to settle in at 375 degrees F with the proper amount of flame, it would have stayed right there.  Also, doughnut holes cook best when turned frequently rather than cooking one side at a time. I found that as the first side cooked a large air pocket formed on the top making them virtually impossible to turn over. By keeping them turning, the expansion was more evenly distributed, making it possible to cook all sides to a nice golden brown. Lastly, after deep-frying just plan to change your clothes and wash your hair.

After feasting on the doughy-sugary delights we did head straight to the gym, which sounds more neurotic than it really was, but I did find it rather funny. Our gym happened to be open on Christmas and we, along with many other people I will point out, were just enjoying the luxury of working out with no pressing time commitments for the day. Who knows, homemade doughnuts and going to the gym could become a new holiday tradition.

Basic Sugar Glaze
Place 1 cup of powdered sugar in a small, shallow bowl and whisk in 1 tablespoon of hot milk. Add one teaspoon of vanilla and additional hot milk by the teaspoon until the glaze is nicely thinned. Dip the doughnuts in the glaze while they are still hot.

Spiced Sugar Coating
This is rather free-form and can be adapted to the spices you have on hand. The reason this isn’t a cinnamon and sugar coating is I had no cinnamon. I actually like the mixed spices better than straight cinnamon and sugar, so it worked out well.

To 1/2 cup of granulated sugar add 1/4 teaspoon of ground ginger, 1/2 teaspoon of ground allspice, and 1/2 teaspoon of grated nutmeg. I tossed in two pinches of ground pink peppercorns as well. Mix to combine. I used a bowl with a fitted lid so I could place the doughnut in and just give it a shake to coat.

All photos by David Peterman unless otherwise noted

Tags: doughnuts, Spiced Sugar, Sugar glaze

This entry was posted on Friday, December 26th, 2008 at 10:09 pm and is filed under Breakfast. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.