So my project for this month involved frying dough – a tough challenge, but one that I felt equal to!
I remember that my mom would occasionally take canned biscuits, form them into doughnut shapes, fry them in oil, then dust them with powdered sugar and serve them as a special-occasion breakfast. I knew my daughters would enjoy something similar, so I adapted this recipe from one in the September 2010 issue of Better Homes and Gardens.
Here are a few lessons I learned in the process.
- I rarely fry anything in oil, so I had to reacquaint myself with the process. Let’s just say that if your oil is too hot, the doughnuts will brown very quickly on the outside, but still be doughy on the inside.
- My eight-year-old is highly motivated to help me in the kitchen when the result is a breakfast that involves sugar. Seriously, though, she was a huge help in cutting out the doughnuts and the doughnut holes.
- If you don’t have doughnut cutters, use a large glass for the big circle and the top from a water bottle for the inner circle.
That being said, I would definitely try these again sometime!
1 3/4 cup flour
1/2 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
3 tablespoons milk
1/4 cup butter, melted
2 eggs, beaten
1/3 cup sugar
Oil for frying
In a bowl, combine dry ingredients and set aside. In a large mixing bowl, beat eggs and sugar with electric mixer until thickened (4-5 minutes). Add milk and melted butter; stir to combine. Add flour mixture and stir with a wooden spoon until it forms a smooth dough. Cover and chill at least two hours or overnight.
Turn dough out onto a lightly floured surface. Roll dough to 1/2-inch thickness. Using a 2 1/2-inch round cutter, cut dough into doughnuts, re-rolling dough as necessary, Use a smaller cutter to cut a hole in the middle of each doughnut.
Fry 2 or 3 doughnuts at a time in hot oil (375 degrees) for 2 to 2 1/2 minutes or until brown, turning with a slotted spoon halfway through. Drain on paper towels. Repeat with remaining doughnuts and holes.
Shake warm doughnuts and holes a few at a time in a bag with powdered sugar. Serve warm.
Linked to Tasty Tuesday hosted by Balancing Beauty and Bedlam.