Donuts

3 3/4 (450 g) all-purpose flour

3/4 cup (170 g) sugar

1/2 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

3/4 cup (170 ml) buttermilk

1/4 cup (57 g) butter, melted

2 eggs

Vegetable oil, for frying

Glaze or cinnamon sugar

Fill a pan with about 1 inch of vegetable oil.  Line a baking tray with a wire rack and paper towel for the donuts to cool and drain.

In a medium bowl, combine the flour, sugar, baking powder, baking soda, salt, and spices.

In another large bowl, combine the melted butter, buttermilk, and eggs.  Gradually whisk the dry ingredients into the wet until a sticky dough is formed.  Transfer the dough to a lightly floured work surface and bring the dough together; then, use your palms to press the dough into roughly a 12-inch rectangle about 1/2-inch thick.

Before cutting out your dough, heat the oil over medium-low heat (this should take 5-7 minutes).  While the oil is heating, cut out your donuts: Using a 3 inch round cookie cutter and a 1-inch cookie cutter, cut out the donuts and the donut holes.  You should be able to cut out about 12 donuts.  If you have any extra dough left after cutting out, stick it all together, press it out, and repeat the process until you have used up all of the dough.

To make sure your oil is the right temperature, test it with a donut hole.  If it's hot enough, this should puff up and be golden brown after cooking for roughly 2 minutes per side.

When ready to fry, carefully drop the donuts into the oil.  Allow the donuts to fry for about 3 minutes per side (2 minutes per side for donut holes), or until golden brown.

Once donuts are puffed up and golden brown on both sides, carefully remove from the oil using tongs or a slotted or mesh spoon.  

After transferring the cooked donuts to the wire rack, repeat the process with the remaining donuts and donut holes.

If tossing in cinnamon sugar, this can be done as soon as the donuts are cool enough to handle.  If glazing the donuts, do this while still warm so the glaze soaks in.  Allow to cool for about 5-7 minutes, then dunk both sides in the glaze.  Return to wire rack to set.

These donuts are best eaten within 24 hours of cooking.

Makes 10 to 12.

From Gemma’s Bigger Bolder Baking blog