Doughnut? The only thing that jump into my head is “Hot oil” and it’s the only one reason why I rarely make it, haha. Anyway, for this month Lori of Butter Me Up (who is the host for this month challenge), want all of us to have fun with the simple (and I have to say “delicious”) treats.
The doughnuts come in many forms, and many kind of the dough and batter too. And host for this month (Lori) let us make the decision, she gave a lot of recipe for doughnut: yeast doughnut, cake doughnut, pumpkin doughnuts, and raspberry jam bomboloni. We can use any type of toppings and fillings, any shape, any size and add ingredients to the batters to make flavored doughnuts. The possibilities are endless. It’s a load of things which you can create from “simple doughnut”
Anyway when it comes to me it easy, I only choose the one that I never made it before, simple cake doughnut. Most of the time I made the yeast doughnut for my family, but for the cake doughnut, I really don’t know why I didn’t make it, haha. My decision is right, anyone in the family love this kinds of doughnut too.
I use the Old-Fashioned Buttermilk Cake Doughnuts recipe (from Nancy Silverton recipe).
But I think that my all purpose flour has less protein than the one in the US, because I had to knead about 50g of the flour into the dough to make it manageable. So, you can use the same amount of flour as given in the recipe, then add more if the dough is very sticky.
Preparation time: Hands on prep time – 25 minutes
Cooking time – 12 minutes
Ingredients
Sour Cream ¼ cup / 60 ml / 60 gm / 2 oz
All Purpose Flour 3 ¼ cup / 780 ml / 455 gm / 16 oz + extra for dusting surface
(*It’s too soft and very sticky,
I have to knead 50g of the flour to the dough before cutting it)
White Granulated Sugar ¾ cup / 180 ml / 170 gm / 6 oz
Baking Soda ½ teaspoon / 2.5 ml / 3 gm / .1 oz
Baking Powder 1 teaspoon / 5 ml / 6 gm / .2 oz
Kosher (Flaked) Salt 1 teaspoon / 5 ml / 6 gm / .2 oz (If using table salt, only use ½ teaspoon)
Nutmeg, grated 1.5 teaspoon / 7.5 ml / 9 gm / .3 oz
Active Dry Yeast 1 1/8 teaspoon / 5.6 ml / 3.5 gm / .125 oz
(*I use 3/4tsp instant dry yeast)
Buttermilk ¾ cup + 2 Tablespoon / 210 ml / 225 gm / 7 ¾ oz
Egg, Large 1
Egg Yolk, Large 2
Pure Vanilla Extract 1 Tablespoon / 15 ml
Strawberry milk glaze:
Icing Sugar 200g
Frozen strawberry 36 g
Whipping cream 24g
Directions:
1. In a small stainless-steel bowl set over a pot of gently simmering water, heat the sour cream until just warm.
2. Heat the oil to 375°F/190°C.
3. Over a large mixing bowl, sift together the flour, sugar, baking soda, baking powder, salt, nutmeg; make a large well in the center. Place the yeast in the well; pour the sour cream over it. Allow it to soften (if using packed fresh yeast), about 1 minute.
Beat all the strawberry and whipping cream, add the icing sugar, mix until well combine.
Dip the doughnut into the glaze.
Let the glaze set then serve.
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