Oh, the sprinkled doughnut. If ever I am asked what kind of doughnut I want (and if they don't have maple old fashioned, cause no body ever seems to!) I just ask for whatever kind has sprinkles. Flavor is not nearly as important as sprinkles, really.This recipe was described as a yeast doughnut, but after I started to mix the ingredients I realized there were no instructions for letting them rise. So I unexpectedly made a batch of cake doughnuts. You'd think I would have noticed that initially, but I was born a blond. Anyways, these were plenty tasty even if they were not what I was expecting. Maybe I'll get around to making some fluffy raised doughnuts soon.
I made these for my friends to munch on while selling off their extra stuff before moving out of state. I had hoped making tasty enough doughnuts would encourage them to reconsider leaving the Bay, but I guess they just weren't that tasty.
Sugar Doughnuts
another from the Brass Sisters
1 pkg (2 1/4 tsp) dry yeast
1/2 c warm water
1/2 c sugar
1 T sugar
1 c butter
2 eggs
3 1/2 c flour (I used half whole wheat. Gave them a nice flavor but made them a little dry)
1/2 t nutmeg
1/2 t cinnamon
1 t salt
vegetable oil for frying
Dissolve yeast in warm water. Add 1 T sugar. Allow to proof 10 minutes.
Cream butter, eggs, and remaining sugar. Add yeast. Add spices. Add three cups of the flour, kneeding as the dough gets thicker. If the dough is still very loose, add the remaining 1/2 c flour. Place in an oiled bowl, turing once to cover with oil. Cover and refigerate four hours or overnight.
Remove from fridge and divide in half. Allow to rest 10 minutes. Roll or pat out dough to a thickness of 1/2 inch on a very well floured surface. Cut with a doughnut cutter, or a glass dipped in flour. Transfer to a paper or flour covered baking sheet and allow to rest 15 minutes. Fry in oil heated to 375 ° that is at least 3 inches deep. Fry for approximately 1 1/2 minutes per side. Remove and place on a paper towel lined baking sheet. Roll in sugar or dip in a glaze.
6 comments:
Oh yes they were that tasty! It only made leaving California so much more heartbreaking, to know that there were such delicacies on the west coast. Sigh.
I wonder if I could make these but bake them instead? I am petrified of deep frying.
I don't eat many donuts, but I'd sure make an exception for these. Pretty in pink.
I'm so happy to have found your blog through the Daring Bakers "On the spot". Everything is just beautiful! I look forward to having a good look through your archives.
I totally agree about sprinkles. They make the world go 'round!! :D
I've gotta get my hands on that book! I think I say that too often.
Oh my goodness, the dripping pink frosting with sprinkles is calling to me loudly! Gorgeous donuts. You make Krispy Kreme and Dunkin' look mediocre at best! Well done!
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