Well, actually they made donuts, but I decided to make blueberry donuts because Rocker Dude loves blueberries and blueberry flavored things.
I have to admit that I almost forgot to make this month’s recipe, or to be more precise, I forgot that the month was almost over and that I had to get my act together. I saw lollcakes post her donuts and that reminded me to get my tuchus in gear. I knew that I was not going to have enough time to make the yeast donuts even though I really wanted to, so I looked up the buttermilk donut recipe and had Rocker Dude buy all the ingredients.
After having my dinner stolen by the Little Rocker (she decided that mine was more interesting than hers, though I think that grilled cheese is better than falafel – but I’m no judge), I got to work. The dough was really easy to put together, though I had to add a bit more flour to compensate for the addition of the blueberry pie filling.
I was wary of deep-frying, 24 years of “Do not fry – oil is bad for you” being ingrained in y head by my mother is not easy to overcome. But maybe a vestige of my teenage rebelliousness came through and I decided not to bake these donuts but to venture into the world of deep-frying. I filled up a pot with lots of canola oil (also going against years of being taught to only use olive oil), stuck in the thermometer and waited for it to heat up. Of course while I was cutting out the donuts, the oil got too hot and then I had to let it cool down a bit, but eventually we got it to the right temperature. I did have some trouble keeping it at that temperature, but all the donuts cooked really nicely, without tasting greasy (from the oil being too cold) or being undercooked on the inside (from the oil being too hot). I was also a bit worried about the amount of flour that I was using to keep the donuts from sticking to the counter, but it all fell off once I put the donut in the oil.
The Little Rocker loved the munchkins that I made as well (donut-holes for anyone who doesn’t know Dunkin’ Donuts). She was already in pjs but she wanted to see what I was doing. There was no way that I was going to let her near hot oil, so I gave her a munchkin instead. Then she came back and had another one. And another one. And then I told her that she could have more tomorrow and time for bed.
We finally had Star Trek Night again last night after it being canceled for various social activities, and the donuts were the perfect snack. We have now seen 12 episodes of Enterprise, only 720-something episodes left to go until we finish all the Star Trek series. Our kids might be married before we finish.
I am glad that I took the first step into the world of deep-frying, though I definitely won’t make it a habit, it’s such a waste of oil. But now, I can make sufganiyot for Hannuka! And Rocker Dude does so love his sufganiyot (though I still have horrible flashbacks from a sufganiyot contest in seminary where 5 18-year-old girls attempted to make sufganiyot ***shudder***)
I may not have time to make the yeast recipe for donuts this month, but they will definitely be tried in the future!
Blog-checking lines: The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.
Old-Fashioned Buttermilk Cake Doughnuts:
Hands on prep time – 25 minutes
Cooking time – 12 minutes
Yield: About 15 doughnuts & 15 doughnut holes, depending on size
Sour Cream ¼ cup / 60 ml / 60 gm / 2 oz
All Purpose Flour 3 ¼ cup / 780 ml / 455 gm / 16 oz + extra for dusting surface (if making blueberry donuts, add about another 1/2 cup)
White Granulated Sugar ¾ cup / 180 ml / 170 gm / 6 oz
Baking Soda ½ teaspoon / 2.5 ml / 3 gm / .1 oz
Baking Powder 1 teaspoon / 5 ml / 6 gm / .2 oz
Kosher Salt 1 teaspoon / 5 ml / 6 gm / .2 oz (If using table salt, only use ½ teaspoon)
Nutmeg, grated 1.5 teaspoon / 7.5 ml / 9 gm / .3 oz
Active Dry Yeast 1 1/8 teaspoon / 5.6 ml / 3.5 gm / .125 oz
Buttermilk ¾ cup + 2 Tablespoon / 210 ml / 225 gm / 7 ¾ oz
Egg, Large 1
Egg Yolk, Large 2
Pure Vanilla Extract 1 Tablespoon / 15 ml
Blueberry Pie Filling 1/2 cup
Powdered (Icing) Sugar ¼ cup / 120 ml / 65 gm / 2.3 oz (Used for decorating and is optional)
- In a small stainless-steel bowl set over a pot of gently simmering water, heat the sour cream until just warm.
- Heat the oil to 375°F/190°C.
- Over a large mixing bowl, sift together the flour, sugar, baking soda, baking powder, salt, nutmeg; make a large well in the center. Place the yeast in the well; pour the sour cream over it. Allow it to soften (if using packed fresh yeast), about 1 minute.
- Pour the buttermilk, whole egg, egg yolks, and vanilla extract into the well. Using one hand, gradually draw in the dry ingredients. The mixture should be fairly smooth before you draw in more flour. Add the blueberry pie filling. Mix until it is completely incorporated. The dough will be very sticky. Wash and dry your hands and dust them with flour.
- Sift an even layer of flour onto a work surface. Don’t be afraid to use a lot of flour. You don’t want the doughnuts sticking to your counter. Scrape dough out of bowl onto the surface; sift another layer of flour over dough. Working quickly, pat dough into an even 1/2-inch (12.5 mm) thickness. Dip cutter in flour and, cutting as closely together as possible, cut out the doughnuts and holes. Place holes and doughnuts on a floured surface. Working quickly, gather scraps of dough together, pat into 1/2-inch (12.5 mm) thickness, and cut out remaining doughnuts and holes.
- Drop three to four doughnuts at a time into the hot oil. Once they turn golden brown, turn them and cook the other side. Cooking times may vary, but with my oil at 375 °F/190°C, I found they only took about 20 to 30 seconds per side.
- Once cooked, place on a baking sheet covered with paper towels to drain.
Sift powdered sugar over doughnuts and serve.