Save Room for Dessert…Donuts!

During our little cool spell a week or two ago, I decided that I would tackle donuts!  I’ve long made Sicilian sfinges, but I’d never made the roll and cut variety.  It’s actually quite an easy process. It’s not a project to do if you have little ones underfoot, however, as you do deep fry these treats and the flour tends to splatter.  I definitely recommend using a thermometer if you don’t have an electric skillet with a temp guage.  The oil temperature needs to stay around 370-375 degrees to keep the donuts from becoming greasy.
I was inspired to make these after reading the new culinary mystery series, A Donut Shop Mystery by Jessica Beck.  This rrecipe was in Glazed Murder.

A Good Beginning Donut from Glazed Murder
4-5 cups bread flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon nutmeg (recipe calls for 1/2 teaspoon, but I love nutmeg)
1/2 teaspoon cinnamon
1/4 teaspoon salt (recipe calls for 2 dashes)
1/2 cup sour cream
1 large egg
1 cup buttermilk
Powdered sugar for rolling
Oil for frying

  • Whisk together the dry ingredients. 
  • Using a fork, beat together the sour cream, egg, and buttermilk, then add to the dry ingredients.
  • Beat together until mixture resembles bread dough.
  • Roll dough 1/4″ on a well-floured surface.
  • Using a donut cutter, cut your donuts.
  • Heat oil (3 inches deep or so) to 375 degrees.
  • Carefully lower donuts into hot oil.
  • Fry for 2 minutes on each side.
  • Remove from oil and let drain on paper towels or a rack before dusting with powdered sugar.
  • Continue frying remaining donuts and donut holes.  Dough may be rolled again to cut more donuts.

I made 1 dozen donuts and 1 dozen donut holes.