I have been craving doughnuts for weeks, but I can't find a good doughnut shop where I live. They all have that greasy taste, you know like when they've been using the same oil for months. I've wanted to try making my own but I'm really nervous around hot oil, I don't think I've literally ever fried anything, and I like fried things. Luckily my Mom is in town, so she took over frying duties and I was able to keep a safe distance.
These doughnuts are delightful. Super crispy on the outside and soft and pillowy on the inside. They're not too sweet, and the cinnamon and nutmeg add a delicious flavor. The chocolate topping is glorious, not sweet but intensely chocolate. I don't know that I would make these too often since we got about 15 large doughnuts out of the recipe plus the doughnut holes which is a lot of doughnuts to eat, even for four doughnut lovers. But if you've got a hungry crew who likes doughnuts, this is a great recipe to try!
Farm Stand Buttermilk Doughnuts
from Baked Explorations
3 1/2 cups all purpose flour
3/4 cup granulated sugar
1/2-teaspoon baking soda
2 teaspoons baking power
1 teaspoon freshly grated nutmeg
2 large eggs
1/4-cup sour cream
1/4 cup (1/2 stick) unsalted butter, melted and slightly browned and cooled
Vegetable oil for frying
4 ounces good-quality dark chocolate (60-70%), coarsely chopped
1/2-cup heavy cream
2 tablespoons unsalted butter
Sprinkles to decorate
Make the Doughnuts
Line one baking sheet with parchment paper and another baking sheet with two layers on paper towels.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, nutmeg, and cinnamon.
In a medium bowl, whisk the eggs, buttermilk, and sour cream until combined. Add the melted, cooled butter and whisk again.
Make a well in the center of the flour mixture and pour the liquid ingredients into the well. With a rubber spatula, slowly fold the flour into the liquid center until the mixture form a sticky dough.
Turn the dough out onto a work surface slightly dusted with flour. Sprinkle the top of the dough with flour and pat it out until it is about 1/2 inch thick.
Use two round cutters (3 1/2 inch and 1 1/2 inch for large doughnuts; 2 1/2 inch and 1 inch for smaller doughnuts). Dip the large cutter in flour and press out the rounds.
Dip the smaller cutter in the flour and cut out the center of ach dough round. Arrange both doughnuts and doughnut holes on the parchment-lined baking sheet, pat the dough scraps back together, and use them to make as many more doughnuts and doughnut holes as possible. Chill the dough while you heat the oil.
Pour enough oil into a deep skillet to make layer approximately 1 inch to 1 1/2 inches deep. Slowly heat the oil over medium-high heat until it id 365 to 370 degrees F.
While you are waiting for the oil to reach temperature, make the toppings.
Make the Chocolate Dip
Place the chopped chocolate in a medium wide-mouthed bowl. In a small saucepan, heat the cream until it is about to boil. Pour the cream over the chocolate ad wait a minute. Whisk until smooth. Whisk in the butter. Keep the mixture warm.
Fry the Doughnuts
Once the oil reaches temperature, gently lift the large doughnuts off the baking sheet and place them in the hot oil. Do not crowd the skillet – make no more than 3 doughnuts at a time. Once they have browned on one side (this takes 2-3 minutes), turn them over with tongs or a slotted spoon and continue to cook for another minute or just until browned (they can overcook or burn rather quickly). Using a slotted spoon, transfer the doughnuts to the paper towel- lined baking sheet and continue o fry the rest of the dough until finished. The doughnut holes will cook faster and can be made in two or three batches after the doughnuts are done.
Assemble the Doughnuts
Once you have finished frying, work quickly to dip the doughnuts in the chocolate with sprinkles. Serve immediately.
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