| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 40 min |
| Cook: | 10 min |
| Yield: | 12 doughnuts (plus about 6 doughnut holes) |
Ingredients
- Cooking spray
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon freshly grated nutmeg
- 3/4 teaspoon salt
- 2 tablespoons unsalted butter, at room temperature
- 3/4 cup sugar
- 1 large egg plus 1 egg yolk
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- Vegetable shortening, for frying
Instructions
- Line a baking sheet with parchment paper. Use a 3-inch-round cookie cutter or glass to trace 12 circles on the parchment, leaving space between each. Flip the parchment over and lightly coat with cooking spray. Fit a pastry bag with a 1/2-inch round tip or snip a 1/2-inch hole in one corner of a large resealable plastic bag.
- Sift the flour, baking powder, nutmeg and salt into a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium speed until well combined, about 2 minutes. Beat in the whole egg and yolk until incorporated and the mixture turns pale yellow, about 3 minutes. Beat in the milk and vanilla until smooth, scraping down the bowl as needed. Reduce the mixer speed to low; gradually beat in the flour mixture until just incorporated (do not overmix). Transfer the batter to the prepared pastry bag.
- Using the circles as a guide, pipe the batter into 3-inch rings. (To make doughnut holes with the remaining batter, pipe 1-inch rounds onto the parchment.) Refrigerate while you heat the shortening, or cover with plastic wrap and refrigerate overnight.
- Heat about 6 cups shortening in a large pot over medium-high heat until a deep-fry thermometer registers 340 degrees F. (You want to have about 2 inches of liquid once the shortening melts.) Use scissors to cut the parchment around each doughnut, leaving a 1-inch border. Carefully invert 2 doughnuts into the shortening and peel off the parchment with tongs. Fry until golden brown, 1 minute 30 seconds per side. (Fry the doughnut holes 30 seconds per side.) Remove with a slotted spoon and drain on paper towels. Bring the shortening back to 340 degrees F and repeat with the remaining doughnuts.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 219 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 1 g |
| Sugar | 13 g |
| Protein | 3 g |
| Cholesterol | 34 mg |
| Sodium | 140 mg |
Reviews
The instructions were excellent I followed to a T however the finished product was missing Something I don’t know I will have to try another recipe or modify this one I was expecting the taste of Cidermill doughnuts
great recipe, i subbed 1oz of milk with buttermilk and 1/2 c ap flour with whole wheat flour
These tasted great, howev, they fell apart. Instead of doughnuts I had doughnut bites, it was kind of a let down.