I tried to surprise Dan with these on Saturday morning, when he was coming over to help me with some car troubles. I think I was more surprised than him, surprised foremost at how delicious the donut batter tasted before it was fried and surprised secondly at how I could not, for the life of me, get these to work. But hey, you live and you learn. I have since learned that the "deep" in "deep fry" is not to be taken lightly. The oil has to be deep enough to cover the dough, so that the dough floats rather than rests on the bottom of the pan. If it rests on the bottom of the pan, as it did when I made this batch, the bottom of the donut will burn before the inside batter is able to cook. Causing many rounds of burned dough filled with liquid batter, which you can look at in confusion before you throw them away, because they do not taste good. promise. I'm going to try to make these again, and hopefully they'll work better next time. I reread through Joe Pastry's notes (which is where Dan found the recipe), and he really emphasizes the temperature of both the oil and the batter. Temperature is essential to your success. I did not pick up on that during the first attempt, but have since realized it's a pretty big deal.
butter, sour cream and eggs, warming up to room temperature.
the final masterpieces.
Vanilla Cake "Drop" Doughnuts8 ounces all-purpose flour sifted
2 teaspoons baking powder
1/4 teaspoon salt
3/4 teaspoon nutmeg
3.5 ounces (1/2 cup) sugar
1 once ( 2 tablespoons) soft butter
2 ounces (1) egg
1 ounce sour cream
1 1/4 tsp vanilla extract
3.5 ounces (1/4 cup) milk
Make sure all ingredients are at room temperature to begin (this is VERY important). Have a fry pan or Dutch ready with about two inches of oil in it(canola oil works the best).
Combine all the dry ingredients (including the sugar) in the bowl of a stand mixer fitted with the paddle attachment. Stir the eggs, milk, sour cream and vanilla together in a separate bowl. Turn mixer on low to blend all the dry ingredients together. Add the butter and turn the mixer up to medium-low. When the butter has been fully incorporated add the wet ingredients in a steady stream with the mixer running. Let the mixer run for 30 seconds and scrape the bowl down. Let the mixer run for another 30 seconds. The batter should be smooth, thick and spoonable. Let it rest for ten minutes, while you bring your oil up to temperature: 380 degrees Fahrenheit. Fry tablespoon-sized dollops in oil for 45 seconds per side. Drain on paper towels. Dust with sugar or dip in icing and serve warm.
Doughnut Glaze
Mix these ingredients together:
8 ounces powdered sugar
2 tablespoon plus two teaspoons water or milk
a few drop of vanilla extract
Dip each doughnut in the glaze and then sprinkle with fun sprinkles.
