By Carol Ramos, The Pastry Chef's Baking
Doughnut holes are less of a commitment than doughnuts. Use a small round cookie cutter to save time. These hole are more cakelike since they're not yeasted. Eat them warm!
Diner-style powdered buttermilk doughnuts
From Diner Desserts by Tish Boyle
3-1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1-1/2 teaspoons salt
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 cup granulated sugar
3/4 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
1 large egg, at room temperature2 teaspoons vanilla extract
Vegetable oil for frying
1 cup confectioners’ sugar, sifted
1. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the sugar and stir the dry ingredients with a whisk until combined.In a medium bowl, whisk together the buttermilk, melted butter, egg, and vanilla until blended.
2. Make a well in the center of the flour mixture and pour the buttermilk mixture into it. Using a rubber spatula, stir until the mixture forms a soft, moist dough. Dust a work surface with flour. Scrape the dough onto the work surface and lightly sprinkle the top of the dough with flour. Gather the dough into a ball and knead it gently 5 or 6 times, or until smooth.
3. Roll or pat the dough into a round roughly 10 inches in diameter and 1/2-inch thick. Transfer the round to a baking sheet, cover it with plastic wrap, and place it in the freezer for 15 minutes or until firm.
4. Using a 3-inch doughnut cutter (or a 3-inch round biscuit cutter and a 3/4-inch cutter or pastry tip for the hole), cut out 7 doughnuts and holes from the dough. Gather the scraps together, reroll 1/2-inch thick, and cut out 3 more doughnuts and as many holes as possible. Place the doughnuts and holes on a baking sheet or 2 plates, cover with plastic wrap, and refrigerate while heating the oil for frying.
5. Pour the oil into a deep-fat fryer or large straight-sided saucepan to a depth of 2 to 3 inches. Heat the oil to 370 degrees F. Line a baking sheet with paper towels.
6. Fry the doughnuts and holes in small batches, turning once for 2 to 3 minutes, or until golden brown. Using a slotted spoon, transfer to the paper towels to drain, then place on a wire rack to cool completely.
7. When the doughnuts and holes are completely cool, place the confectioners’ sugar in a medium bowl. Generously dredge the doughnuts and holes in the sugar, shaking off the excess.
8. Serve the same day.
