Wednesday, November 01, 2006

D is for Doughnuts

This week in pre-school we learned about the letter D. On Wednesdays I try to make a special snack that starts with or has something to do with the letter of the week. We've had Apple oatmeal cookies, Banana muffins, and pumpkin Cupcakes. I asked the kids what snack they wanted that started with D and they came up with doughnuts. Usually when we make doughnuts, we use can biscuits and just fry them up. Today I decided to use a recipe I saw in the recent issue of Family Circle. They were very easy and the kids loved them. Instead of the cinnamon and nutmeg, I used Pampered Chef's Cinnamon Plus Spice Blend . I used regular sugar and the spice blend for the coating.


3½ cups sifted all-purpose flour, plus more for rolling
3½ teaspoons baking powder
1 teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 large egg yolks
2/3 cup granulated sugar
3 tablespoons unsalted butter, melted
¾ cup milk
6 cups vegetable oil, for frying

½ cup superfine sugar blended with 1 tablespoon ground cinnamon

1. In medium-size bowl, whisk together the 3½ cups flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
2. In large bowl, lightly beat yolks on medium speed. Gradually add granulated sugar, beating until pale and slightly thickened, about 3 minutes. Mix in butter. Add flour mixture alternately with milk, stirring with wooden spoon until combined.
3. On well-floured surface, with floured rolling pin, roll dough into ½-inch thickness. Let rest for 15 minutes.
4. Meanwhile, heat oil to 365ยบ (a cube of bread will be browned and crisp after 1 minute) in a heavy-duty saucepan over medium-high heat.
5. Cut into doughnuts with 2¾-inch round cutter along with ¾-inch round cutter for the centers. Gather scraps and re-roll if needed.
6. Coating: Place cinnamon-sugar in a small bowl. Carefully slip the doughnuts and doughnut holes, 3 or 4 at a time, into the hot oil. Fry until golden, turning once, about 2 to 3 minutes total per batch. Drain doughnuts on paper towel, then transfer still-warm doughnuts to cinnamon-sugar coating and roll to cover completely. Serve warm.

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