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Back with Doughnuts!

Back with Doughnuts!

Hello, my friend hello!!
I accept your welcome back. I have been on an eating out binge, something, my retro mama ancestors did not indulge in too much, so I haven’t done a lot of interesting cooking lately. That is, until Super Bowl Sunday. Usually we go all out and make WAY too much food, so I decided to go simple. I made a beautiful veggie tray (aka crudites, for all you foodies out there!) and doughnuts. Yup. Fried, tasty doughnuts.

I got out my “Hamilton Ross Modern Cookbook” circa 1940 to see what the author K. Camille Den Dooven had to say. This cookbook is decidly simple and I have been avoiding it for fear that simple may equate to disaster. For the next few posts, I will be cooking exclusively from this cookbook to see if retro simple = modern tasty!

The doughnuts are in the breakfast section and were not hard at all. These are cake doughnuts, so they don’t need to rise and have a moist, chewy texture. They looked a little naked when I took them out of their fat bath, so I covered them in Alton Browns doughnut glaze. It made them even more delicious and pretty!  Make these for your sweet toothed family for Valentines.  Who wouldn’t want a homemade doughnut for breakfast?!?

Ingredients:

  • 2 c. cake flour**
  • 1/2 c. milk
  • 4 t. baking powder
  • 1 T. butter
  • 1 egg
  • 1 pinch nutmeg (or a few grates)
  • 4 T. sugar
  • 1/2 t. salt (add a little more if using sea or Kosher)

Directions:

  1. Cream the butter.
  2. Add the sugar and salt and cream thoroughly. 
  3. Add the egg and the milk.
  4. Sift flour and baking powder together, then add to the butter mixture.
  5. When it comes together, roll out on a floured counter to about 1/4″ thickness.
  6. Cut out with a doughnut cutter or cookie cutter, making sure to have a center cut out. Save centers to make doughnut holes. Re-roll extra dough to make more doughnuts.
  7. Get fat (either vegetable oil or crisco) heated to 380 degrees in a cast iron skillet. The oil only need be  2 inches deep. Place doughnut in hot grease.
  8. When it browns, turn it over and brown on the other side. Drain on a cooling rack over a cookie sheet or on paper towels.
  9. When cool, glaze. (Here is a link to Alton’s recipe)

**I never buy cake flour…I am too cheap. So, I get a 1-cup measuring cup and put in 2 T. of cornstarch and then top it off with flour. That equals 1 cup of cake flour! 

Rollin, rollin, rollin…

 

See these cute little naked doughnuts??

 

 

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