Powdered Cake Doughnuts
/
I am back in New York after a fun few weeks on the road, catching up on things, including my vegetable consumption that I may have let slip a little bit while I was traveling....but that doesn't mean that I can't talk doughnuts with you today. Specifically, perfectly tender-crumbed, excessively powdered cake doughnuts like these guys.
Doughnuts are one of those treats that really are 1 million times better when they are warm and fresh, and the best way to make that happen is to pull out your biggest pot, a quart of oil, and get to work at home. Most cake doughnuts some together just like cookie dough (this one is even simpler than cookie dough!), and once you get over the fear of frying, they are super easy to make. These doughnuts (by way of Stella Parks, who you may know as the Brave Tart) are gloriously powdered, made with the legendary Hostess Donette in mind, and they do not disappoint.
I took most of this batch to a picnic where everyone was happily covered in powdered sugar by the end of the afternoon, and ate a couple hunched over the sink – which is a move I usually reserve for one of summer's perfect peaches, juices dripping down my arm. I highly suggest either :)
I'll be back soon with more summer book event announcements, and lots of rhubarb things as soon as I get some film for my camera. Have a nice holiday weekend, US friends!
STELLA PARKS' POWDERED DOUGHNUTS
makes about 1 dozen doughnuts and holes
very, very slightly adapted from Serious Eats
Stella originally made these as little bitty donettes, like the ones from the convenience store, but I went with more traditional sized doughnuts and holes. Also, she recommends frying in coconut oil for a lot of great reasons, but I couldn’t find refined coconut oil at my local market (and didn’t want to wait to order it online!) so I fried my doughnuts in coconut oil. Visit the original post on Serious Eats for lots more in depth info about this recipe and some troubleshooting tips from Stella!
3 1/2 ounces granulated sugar (1/2 cup/100g)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 ounce unsalted butter (2 tablespoons/30g), melted
1 1/2 teaspoons vanilla extract
3 large egg yolks
4 ounces plain, unsweetened nonfat Greek yogurt (1/2 cup/110g), at room
temperature
6 1/2 ounces low-protein, all-purpose flour (scant 1 1/4 cup/185g)
Refined coconut oil, enough to reach a 2-inch depth; about 32 ounces (1L) in an 8-inch pot (I couldn’t find refined coconut oil, so I used peanut oil)
4 ounces powdered sugar (1 cup/115g)
Whisk the sugar, baking powder, baking soda, and salt together in a medium bowl.
In a large bowl, stir the melted butter, vanilla, egg yolks, and yogurt (or sour cream) together. Add the flour mixture and stir to form a soft dough.
Turn the dough out onto a well-floured surface and knead the dough until it is easy to handle, add as much flour as necessary to the dough during this process.
Roll the dough to about 1/2-inch thick and use a pastry brush to brush off excess flour. Use a doughnut cutter to cut as many doughnuts and holes as possible. Gather the scraps and cut another round of doughnuts and holes.
Melt the coconut oil in a microwave then pour into an 8-10-inch stainless steel pot to a depth of at least 2-inches. Heat the oil to 365ºF over medium heat. Line a baking sheet with paper towels and put the powdered sugar in a fine mesh sieve.
Fry the doughnuts, being careful to not crowd the pan, for about 45 seconds on each side or until deep golden and cooked through. Transfer the doughnuts to the prepared baking sheet and sprinkle generously with powdered sugar. Enjoy warm if possible! Store leftovers in an airtight container at room temperature for about a day.
