Sunday, 14 February 2016

Fried Cake Doughnuts



2 1/2 Cups Flour
1/2 Cup Sugar
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
1/2 Teaspoon Allspice
1 Cup Milk
1 Egg
1/4 Cup Butter, melted, and cooled slightly


1/2 Cup Sugar
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg


In a large bowl sift together the flour, sugar, baking powder, salt, cinnamon, nutmeg and allspice.

In a small bowl whisk together the milk and egg.

Create a well in the center of the flour bowl, add the milk and egg mixture and the melted butter. Mix until just combined, and there is no more dry flour unincorporated. Cover with plastic wrap and chill in fridge for at least one hour.

Preheat a deep fryer to 375°F.

Liberally flour a work surface. using a rubber spatula, transfer the dough to the work surface, turning the dough over to dust with flour. Keep the work surface well floured.

Roll the dough out to about 1/2 inch thick. Cut into 1 inch rounds to make round doughnuts, or use a doughnut cutter to make traditional ring doughnuts. Transfer cut doughnuts to large lightly floured tray while you finish cutting all the dough. Roll the scraps up together, knead once or twice and roll/cut again.

Fry doughnuts for about 2 minutes a side, until golden brown and puffy and bobbing at the surface.

Remove from deep fryer and transfer to a cooling rack with paper towels underneath to catch any fat. Continue to fry in batches until done.

Allow doughnuts to cool for several minutes, meanwhile in a small bowl sift together the sugar, cinnamon, and nutmeg for the doughnut topping. Gently toss each doughnut in the sugar to coat.


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