This was my first attempt at making doughnuts and I am not kidding when I tell you that after making these 5 times in a row that I thought of the episode of “I Love Lucy” that is shown all the time. You know the one where she is working in the candy factory filling boxes. The candy starts coming out too fast and she stuffs her pockets, then puts candy down her shirt and tries to put as much as she can in her mouth. That was me making doughnuts in a forty minute class back to back four times.
It is a real easy recipe to make but, frying is not in my vocabulary. It is high calorie and way too messy. I do it rarely, so this was a real treat at my house. They loved the glazed doughnut holes and I am sure that somehow this recipe will find its way into my kitchen again. You have to have a good doughnut every once in a while. Right?
Here is some advice:
- Do it outside on a pretty day. Take your deep-fat fryer or electric skillet to the deck or patio.
- Have the entire neighborhood over to eat them while they’re hot.
- Measure out your ingredients in separate bowls. That’s an easy way to double check for correctness.
- Chilling the dough is a must. It will be too hard to handle if not chilled.
- Make sure that you have enough fat in the pan so the dough will float and not touch the bottom of the pan.
- Dipping the doughnuts in the glaze is easier than trying to drizzle the glaze.
- Be prepared to spend extra hours at the gym.
Cut doughnuts and holes ready to put in the electric frying pan.
Cake Doughnuts from Pillsbury
Yield about 30 doughnuts
- 4 cups all purpose flour
- 1 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 cup buttermilk
- 1/4 cup butter melted, or 1/4 cup oil
- 1 teaspoon vanilla
- 2 eggs, slightly beaten
- oil for deep frying
- In a large bowl combine flour, sugar, baking powder, baking soda, salt and nutmeg.
- In a smaller bowl combine buttermilk, butter or oil, vanilla, and eggs.
- Pour wet ingredients into dry ingredients except for oil for deep frying.
- Stir until dry ingredients are moistened.
- Refrigerate dough for about 30 minutes or more for easier handling.
- Fill large saucepan or electric skillet 2/3 full with oil.
- Heat to 375 degrees.
- On a well floured surface, knead dough 1 to 2 minutes or until dough is no longer sticky.
- Roll half the dough at a time to 1/2 inch thickness.
- Cut with a floured doughnut cutter. I used a small and a large cookie cutter.
- Slip doughnuts and holes into hot oil.
- Fry doughnuts and holes 1 to 1 1/2 minutes on each side or until deep golden brown. I found that the doughnut holes flipped themselves over when ready. How convenient!
- Drain on paper towel.
- If desired, roll doughnuts and holes in powdered sugar or drizzle with a powdered sugar glaze.
- I used 2 cups of powdered sugar and added milk by the tablespoon until the right consistency.
- I found it easier to dunk the doughnuts and holes in the glaze than to pour it.
The Teacher Cooks