|Simple cake donuts with a powdered sugar coating, pretty easy to make and absolutely recognizable|
He's a pretty fit guy and eats a modified (in other words, very loose) paleo diet. He's a runner, a multiple-time P90X grad and when he lifts weights at the gym, he actually works hard enough to break a sweat and get winded, unlike the meatheads who just stand around checking out their biceps in the mirror and grunting occasionally.
|Blair ate these for breakfast every morning in high school. His pancreas hates him.|
But I'm his wife, so I know that the real reason is because he overdosed on donuts as a kid. Before he ran like a giselle and was besties with Tony Horton, he was a less-disciplined high school student and ate a package of these everyday -->
Now he has almost zero interest in most donuts, just like me and Circus Peanuts after vomiting them up under the bleachers on a 100-degree day when I was 10.
|They resemble the packaged Hostess version pictured above, minus the survive-nuclear-holocaust preservatives|
But even though he doesn't partake in the donut mayhem that happens in the kitchen every Monday morning, he's a good a husband, so for my sake, he gets excited about the icings, fillings and toppings taking over every inch of countertop real estate, leaving no room for his veggie scrambles. He even happily brought these powdered sugared cake donuts in to the office without complaint, despite their close resemblance to his estranged packaged breakfast from yesteryear.
|I rerolled the holes to make more rings. Be sure to measure your dough when you roll it out. I'm always surprised how thick 1/2" is!|
INGREDIENTS for 24 small (2.5") cake donuts
Donuts (This cake donut recipe is adapted (bastardized is more like it!) from Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker)
2 1/2 cups all-purpose flour
1/4 cup cornstarch
1 tsp baking powder
1 tsp kosher salt
1 tsp ground nutmeg
2/3 cup sugar
2 tbsp unsalted Irish butter
1 large egg + 1 egg yolk
2/3 cup whole milk
lots of canola oil for frying - enough to fill your pot 2" deep
1 cup powdered sugar for coating at the end
- In a large bowl, combine 2 1/2 cups of all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp kosher salt and 1 tsp ground nutmeg. Whisk to combine and aerate and set aside for a sec.
- Pop on the paddle attachment to your mixer and blend the 2/3 cup sugar and 2 tbsp butter at medium speed until you have fluffy sand.
- Add the large egg and egg yolk and mix again on medium speed for about 1 minute.
- With your mixer speed turned down to low, alternate adding the dry ingredients and the whole milk. Mix until just combined.
- Throw the dough in a bowl, cover it with plastic and refrigerate for 2 to 24 hours. The dough is sticky and needs to be well chilled so you can handle it...kind of like pie crust.
- Once your dough is chilled, you can roll it out and start cutting some donuts! Roll to 1/2" thick and go to town with your 2.5" donut cutter. Place each donut on a floured cookie sheet but don't wait too long to fry. As the butter in the dough comes to room temperature, the donuts will get sticky and soft and they'll be harder to get into the oil without bollocksing the shape.
- Lug out your big stock pot and fill it 2” deep with canola oil, turn the heat on to medium, stick in a thermometer and wait for the oil to heat up to 370° F. Unload your dishwasher or do some other multi-tasking that keeps you in the kitchen so you can check the oil temperature frequently...not a good idea to multi-task elsewhere because it increases your chances of forgetting about the hot oil as you chat with your neighbor on a dog-walk about the annoying construction on the street and burn your house down. That will eventually create more construction on the street and your neighbor with be annoyed with you too...and it would be really lame to burn your house down.
- Once your oil reaches 370° F, it's fry time! Using a metal spatula, lower each ring into the hot oil. The donuts will sink to the bottom at first, then pop up to the top. Cook them for 40 seconds then flip and cook the other side for 40 seconds or until the donuts are golden brown and then transfer to a wire rack.
- Cool the donuts completely, toss them in a bag with powdered sugar and shake, shake, shake to coat! Eat a few holes, wash down with a swig of coffee and share with your friends.