MAKES 15 TO 17 DOUGHNUTS
If you don’t have a doughnut cutter, you can improvise with two biscuit cutters: Use a standard-size cutter (about 2½ inches) for cutting out the doughnuts and a smaller one (about 1¼ inches) for cutting out the holes. For a chewier doughnut with a less crisp exterior, add ¼ cup flour. The dough can also be made by hand, using a large bowl with a wooden spoon. Doughnuts rolled from scraps will be a little drier and less crisp than those cut from the first roll. You will need at least a 6-quart Dutch oven for this recipe. These doughnuts are best eaten very warm, as soon out of the pot as possible. See the sidebars that follow the recipe.
|
3½ |
cups (17½ ounces) all-purpose flour |
|
1 |
cup (7 ounces) sugar |
|
2 |
teaspoons baking powder |
|
½ |
teaspoon baking soda |
|
1½ |
teaspoons ground nutmeg |
|
1 |
teaspoon salt |
|
¾ |
cup buttermilk |
|
4 |
tablespoons unsalted butter, melted and cooled |
|
2 |
large eggs plus 1 large yolk |
|
6 |
cups vegetable shortening |
1. Line baking sheet or wire rack with paper towels. Using stand mixer fitted with paddle, beat 1 cup flour, sugar, baking powder, baking soda, nutmeg, and salt on low speed to combine.
2. Mix buttermilk, melted butter, and eggs and yolk in 2-cup liquid measuring cup. Add wet ingredients to dry ingredients and beat on medium speed until smooth, about 30 seconds. Decrease speed to low, gradually add remaining 2½ cups flour, and mix until just combined, about 30 seconds. Stir batter once or twice with wooden spoon or rubber spatula to ensure all liquid is incorporated. (Dough will be moist and tacky, a cross between cake batter and cookie dough.)
3. Heat shortening in large Dutch oven over medium-high heat to 375 degrees. Meanwhile, turn out dough onto lightly floured counter. Roll out dough with heavily floured rolling pin to ½-inch thickness. Cut out dough rings with heavily floured 2½- or 3-inch doughnut cutter, reflouring between cuts. Transfer dough rounds to baking sheet or large wire rack. Gather scraps and gently press into disk; repeat rolling and stamping process until all dough is used. (Cut doughnuts can be covered and stored at room temperature for up to 2 hours.)
4. Carefully slip dough rings, four or five at a time, into hot shortening. Turn doughnuts as they rise to surface with tongs, wire skimmer, or slotted spoon, frying doughnuts until golden brown, about 50 seconds per side. Remove doughnuts and drain on prepared baking sheet or wire rack. Repeat frying, returning shortening to temperature between each batch. Serve.