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Roll on, National Doughnut Day

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The Pastry Chef's Baking

(Read caption) Doughnuts holes are nice alternative to doughnuts, and leave plenty of room for other dessert sampling.

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This is a recipe I tried for a little dessert get together with friends from high school. The main thing I changed from the recipe is I made them all as doughnut holes and didn't cut them out as doughnuts. Because they were only one of several treats I was serving at my dessert gathering, I didn't want any one dessert to be too big. 

Doughnut holes are less of a commitment than doughnuts and left my guests free to sample everything else. I used a small round cookie cutter for them but they came out more like little biscuits that fried to their own interesting shape. But they still tasted good. They're more like cake doughnuts since they're not yeasted or, as one of my friends' kids put it, "they taste like churros."  As expected, they were best when warm but even after they had cooled, they were still crisp on the outside. Their texture is a bit heavy so it's best to make them small. 

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, siftedIn 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. 


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