Monday, March 14, 2011

Easy Donut Holes

As I was waiting at home the other day for two important phone calls, I decided I needed something to keep Nate and I busy.  So we made donuts.  This is a great recipe that I’ve used often.  We usually do the normal “roll out and cut into donut shape” thing, but I wanted something easier, quicker.  So I pulled my medium sized dough scooper out of its drawer and made mega-sized donut holes—bigger and shapelier than their smaller predecessor! J An added bonus was that without the extra flour used to roll out the dough, the donuts were crunchy on the outside and very moist in the middle.


Blue Ribbon Donuts

3 eggs
2 cups sugar
1 cup heavy whipping cream
1 cup milk
1 teaspoon vanilla
6 to 7 cups flour
4 teaspoons cream of tartar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
Oil for deep-fat frying

In a large mixing bowl, beat eggs for 5 minutes.  Gradually add sugar; beat 1-2 minutes longer (mixture will be thick and light in color).  Add cream, milk, vanilla, 2 cups flour, cream of tartar, baking soda, salt and nutmeg; beat until smooth.  Add enough remaining flour to form a soft dough.  Turn onto a floured surface; knead until smooth, about 8-10 minutes.  (I have a kneading attachment with my mixer so I set the timer, walk away and drink a cup of tea while it does the kneading for me!)  Place in a greased bowl, turning once to grease top.  Cover and refrigerate for 2-3 hours.  On a floured surface, roll dough to 1/2 –in. thickness.  Cut with a 2-1/2-in. donut cutter.  (This is where I just used the scoop and carefully plopped them from the scoop into the oil—no rolling, no cutting, no mess!)  In an electric skillet or deep-fat fryer, heat oil to 375 degrees.  Fry donuts, a few at a time, for 2 minutes on each side or until browned.  Drain on paper towels and toss in a bag of powdered sugar or cinnamon sugar mixture while still warm.

Yields 3 dozen.

Get blog updates to your inbox or news reader by clicking here...