Doughnuts I

By the RecipeCafe Archives

Ingredients

• 1 cup (200 g) granulated sugar, divided
• 2 ½ tablespoons (35 g) unsalted butter
• 2 large eggs
• 1 cup (240 ml) whole milk
• 3 ½ cups (440 g) all-purpose flour, plus more to stiffen dough (approximately 4–5 cups / 500–625 g total)
• 2 ½ teaspoons baking powder
• 1 ¼ teaspoon ground cinnamon
• 1 ¼ teaspoon freshly grated nutmeg
• 1 ¼ teaspoons salt
• 1 Neutral oil or lard, for deep frying (enough to fill vessel at least 3 inches / 7.5 cm deep)

Instructions

1. 1. In a large bowl, cream the butter until soft and smooth. Add half the sugar (½ cup / 100 g) and beat until combined.
2. 2. In a separate bowl, beat the eggs until light and pale, 2–3 minutes by hand or 1 minute with a hand mixer. Add the remaining sugar (½ cup / 100 g) and stir to combine.
3. 3. Combine the butter mixture with the egg mixture and stir until uniform.
4. 4. In a separate bowl, whisk together 3½ cups (440 g) flour with the baking powder, salt, cinnamon, and nutmeg (sifting together — technique: sifting distributes leavening and spices evenly through the flour). Add the sifted flour mixture to the wet ingredients, then add the milk, stirring until a soft dough forms. Continue adding flour, a few tablespoons at a time, until the dough is stiff enough to roll without sticking — it will be slightly tacky but not wet.
5. 5. Divide the dough into three equal portions. Set two portions aside. Turn the first portion onto a lightly floured board. Knead briefly, 4–6 strokes, just until smooth. Pat and roll out to ¼ inch (6 mm) thickness.
6. 6. Cut with a doughnut cutter (approximately 3 inches / 7.5 cm diameter). Set the cut doughnuts aside on a lightly floured surface. Reserve all trimmings.
7. 7. Pour oil or lard into a large, heavy pot or deep cast-iron skillet (at least 4 inches / 10 cm deep) to a depth of at least 3 inches (7.5 cm). Heat to 365°F (185°C). Test the fat: a small cube of bread should brown in about 60 seconds, or a doughnut dropped in should rise to the surface within a few seconds. Maintain this temperature throughout frying; use a thermometer if available.
8. 8. Slide doughnuts gently into the hot fat a few at a time — do not crowd. They should rise to the surface within a few seconds; if they sink and stay down, the fat is too cool. Fry until the underside is deep golden brown, 1–2 minutes, then turn once with a skewer or slotted spoon and fry the second side until equally deep golden brown, 1–2 minutes more. Total fry time: 2–4 minutes per batch. Internal temperature should reach 190°F (88°C). Do not turn more than once.
9. 9. Remove doughnuts with a skewer or slotted spoon and drain on a wire rack set over paper towels (or directly on paper towels, as in the original). Allow excess oil to drip off, 1–2 minutes.
10. 10. Combine the trimmings from the first portion with the second portion of dough. Knead briefly, roll, cut, and fry as above. Repeat with remaining dough and accumulated trimmings. Adjust flour as needed if trimmings make the dough soft.