Doughnuts

Thursday, May 19, 2011 @ 07:05 PM

Having a deep fryer can make your life easier. You can cook food in half the time that it might take you to prepare something another way. I know that I can’t make a convincing argument that deep fried food is good for you. It is food that is cooked in fat. But if done properly, the food should quick cook, sealing moisture in and keeping the fat out. The key is to not let the food absorb the oil.You can cook meat, vegetables, fish, and tasty desserts.

Speaking of tasty desserts, doughnuts are a perfect reason to have your own deep fryer. Many people eat doughnuts for breakfast, but you can eat them for snack, for dessert, or anytime. These delectable pieces of fried dough are part of what make this world go round.

Some people like yeast- raised doughnuts. I prefer cake doughnuts. These are leavened with baking powder or baking soda. Some people like glaze. Some people like powdered. I like a little bit of sugar, or really just plain, warm, right out of the fryer, with a glass of ice cold milk.

Here is a great cake doughnut recipe:

5 cups all purpose flour

1 Tbsp. baking powder

2 tsp. ground nutmeg

1 1\2 tsp. salt

1\2 cup room temperature sour milk(milk with tsp. of lemon juice)

2 room temp. eggs

1 egg yolk at room temp.

3\4 cup granulated sugar

1\2 cup vegetable shortening, melted and cooled

1\4 cup molasses

1\2 rounded tsp. lemon zest

1\2 gallon frying oil

Sift the dry ingredients, except the granulated sugar, in a large bowl. In another mixing bowl, combine the granulated sugar, sour milk, eggs, egg yolk, melted shortening, molasses and lemon zest.

Gradually add the dry mix to the wet mix stirring gently. (Do not over mix, this tends to make tough doughnuts. You will still see a little flour.) Cover the dough with plastic wrap and let it rest in the refrigerator

for about an hour.

Time to heat the oil. Get your counter top fryer, cast iron Dutch oven or other stove top deep fryer ready to deep fry. Heat the oil to 370 degrees F.

Turn dough out onto a well floured surface. Knead for 1 minute. Roll out to 1\2″ thickness. Cut rounds with a doughnut or pastry cutter (3 1\2″) then cut out centers with a smaller cutter. (1 1\2″) If you don’t have doughnut or pastry cutters, get creative. Use a washed, clean veggie or a large glass, and a shot glass for doughnut holes. Gather your scraps and re-roll and cut until done.

One of the best ways to avoid  over absorption of oil, in fried foods is to not over crowd. Over crowding can cause the oil temp. to drop too low and prevent items from cooking properly. Only do 2-3 doughnuts at a time. Carefully drop the rings into the hot oil. Make doughnut holes if you like. They will float in about 30 seconds or so. Fry for another minute. Turn the doughnuts over and fry for another minute. Turn them once again and fry for one more minute, until golden brown.

Drain on paper towels or place 1\2 cup of sugar in a brown paper bag. Place doughnuts, about 2 at a time in the bag, and shake. NEVER LEAVE YOUR FRYER UNATTENDED! Store the doughnuts in a warm place until they are all done.

Get a cold glass of milk & enjoy!

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