A real, great doughnut is getting harder and harder to find.
Now, with the following recipe, you can satisfy your craving faster than you could grab your car keys and head for the nearest store.
|These homemade donuts are the crispy-old-fashioned-kind |
and--- for much less than 20 cents each
In a medium bowl, whisk together the following:
2 cups all-purpose flour
1/2 cup white sugar
1 Tablespoon baking powder
1 teaspoon salt
1/4 teaspoon cinnamon
1 pinch nutmeg
In small bowl combine
1 beaten egg
1/2 cup milk
2 Tablespoons melted butter
Combine with dry ingredients. Knead lightly and place on lightly floured surface. Roll or lightly press dough to about 3/8 inch thickness. Cut into circles (I use a drinking glass and poke a hole in the middle with my finger since I don't have a doughnut cutter)
Heat oil, about two inches deep, to 375 degrees, using a heavy frying pan if you do not have a deep-fryer.
Carefully drop donuts into the oil, two or three at a time, not crowding them. Fry until bottom is golden, turn over with a long fork, and continue until down side is also golden --- about three minutes total. Drain on paper towels. Let cool slightly and then "top" them as desired.
We like ours drizzled with a glaze made from stirring a little milk and vanilla into powdered sugar. I am going to try orange or cherry icings because those are usually my favorites. They are also good when you shake them in a paper bag with powdered sugar or a cinnamon-white sugar mixture.
Recently screen-writer son Jeremy, who really, really loves donuts, told me about the latest craze in twinkle town --- faux donuts. Ironically that seems like an appropriate name for the town's faux environment. He is planning on trying them out next week when he is in Hollywood.
I immediately searched the Internet to see what a faux donut was. I learned they come in a variety of exotic flavors, are very expensive (one site listed them from $3.25 to $3.75 each) and they are not deep fried but rather baked --- thus to seem healthier than their traditional counterpart.
I further read their rich ingredients, including heavy cream, negated the "savings" from frying, they were time consuming, required special pans, and according to some reviews, had the taste and texture and look of "squatty" muffins.
When we crave muffins I'll bake big muffins. When we crave donuts I will make the real thing --- simply, cheaply, crunchy-fried, and fantastic.
A fresh batch will be ready when Jeremy walks through the door. I can hardly wait.
'til we eat again,