Variations: Nutella and Dulce de Leche Doughnuts; Jelly Doughnuts; Lemon Meringue Pie Doughnuts
Doughnuts and photo by Orange Piggy © Sarah Phillips
Doughnuts and photo by Orange Piggy © Sarah Phillips
I figured out a way to fill the doughnut dough before frying and it turned out really well, saving lots of time! I show you which ones to use!
They can also be made plain – Try the Old-Fashioned Buttermilk Cake Doughnuts Tutorial! Our Boston Cream Pie Doughnuts are filled after frying!
QUICK-BREAD RECIPE HELP
YOU WILL NEED:
1. 1 recipe Old-Fashioned Buttermilk Cake Doughnuts
2. FILLINGS:
Lemon Meringue Pie Doughnuts:
about 2 tablespoons + 1 teaspoon total Fresh Lemon Curd (place 1 teaspoon in each doughnut)
PLUS 1 teaspoon total Marshmallow Fluff, optional (place small amount in each doughnut)
Filling Variations:
A. Nutella and Dulce de Leche Doughnuts: about 2 tablespoons + 1 teaspoon total Nutella (place 1 teaspoon in each doughnut) PLUS about 2 tablespoons + 1 teaspoon total Crockpot Dulce de Leche (place 1 teaspoon in each doughnut)
B. Jelly Doughnuts: use about 1/4 cup + 2 tablespoons totoal (or, place 2 teaspoons each doughnut) seedless fruit preserves
For Frying:
Deep heavy-bottomed saucepan that holds and maintains heat, filled halfway with fresh vegetable oil; canola oil is fine to use
Deep Fry Thermometer
Special Item:
One 2 1/2-inch dough cutter or a 2 1/2-inch round cutter
STEP I: MAKE THE OLD FASHIONED BUTTERMILK CAKE DOUGHNUT DOUGH
OLD FASHIONED BUTTERMILK CAKE DOUGHNUTS / Recipe alone
These donuts are cakelike, but have a very light, tender and airy texture. I achieved this by using both baking powder and baking soda, plus active dry yeast. They are perfect when they are a little bit warm when eaten. You won't be able to stop at eating just one! The doughnuts can be fried plain, or filled after frying! I also created a technique whereby you can fry them already filled, which is a great time-saver, and we show you how. However, you need to use certain fillings that can withstand the heat.
INGREDIENTS
3 1/4 cups unbleached all-purpose flour, plus extra; spoon into measuring cup and level to rim
3/4 cup sugar
1 1/2 teaspoons freshly grated nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup sour cream
1 1/8 teaspoons active dry yeast
3/4 cup plus 2 tablespoons buttermilk
1 large egg
3 large egg yolks
1 tablespoon vanilla extract
INSTRUCTIONS
1. In a large mixing bowl, sift to combine the measured flour, sugar, nutmeg, baking powder, baking soda, and salt.
Make a well in the center.
Set aside.
2. In a small stainless-steel bowl set over a pot of gently simmering water, heat the sour cream until just warm, stirring the entire time.
Take care that it does not burn.
SARAH SAYS: With an Instant Read Thermometer, the sour cream's temperature should measure between 100 – 115 degrees F.
3. Place the yeast in the flour well.
Pour the warmed sour cream over the yeast. Let sit for about 1 minute.
SARAH SAYS: With an Instant Read Thermometer, the sour cream's temperature should measure between 100 – 115 degrees F.
4. Pour the buttermilk, whole egg, egg yolks, and vanilla extract into the well.
Whisk together the liquid ingredients in the center of the flour well.
5. Using one hand, gradually draw in the dry ingredients.
The mixture should be fairly smooth before you draw in more flour.
Mix until it is completely incorporated and forms a very sticky dough. Wash and dry your hands and dust them with flour.
NOTE: Prepare to get sticky! This IS a very sticky dough!
STEP II: SHAPE THE DOUGHNUT DOUGH AND FRY
Prepare the Frying Fat:
1. In a large, heavy-bottomed saucepan, heat the vegetable oil, under medium-high heat, to 375 degrees F, as measured with a deep fry thermometer.
Keep on the stovetop with the burner on, adjusting as necessary to retain a constant temperature.
NOTE: If the oil isn't hot enough, you'll have heavy, greasy doughnuts.
If it's too hot, they'll be dark on the outside and raw in the middle.
Before you begin frying, have everything you need near the stove: the shaped doughnut dough, heatproof tongs or a slotted spoon, and paper towels, set on a large sheet pan, for draining.
Shape the Doughnuts:
1. Sift an even layer of flour onto a work surface.
KELLY SAYS: I like to use a silpat, nonstick mat as my work surface. I always sift flour onto it so there are no lumps.
2. Scrape the sticky dough out of bowl onto the floured work surface.
Sift more flour over the dough.
3. Working quickly, gently pat the dough into an even 1/2-inch thickness.
Take care not to slap or pound the dough because you do not want to condense it.
4. Cut 14 2 1/2-inch rounds out of the 1/2-inch thick dough, and then press all of the circles down to a generous 1/4-inch thick.
Make sure they are about the same diameter.
Fill the Doughnuts Before Frying
EXAMPLE: Nutella and Dulce de Leche Doughnuts
1. In the center of each doughnut dough round, place 1 teaspoon of Nutella.
Then, add 1 teaspoon of dulce de leche on top.
2. Dip you finger in water and moisten the perimeter of the dough.
3. Place a plain circle of dough on top, and press, all the way around, to seal the edges.
4. Take the original 1/2-inch cutter, and recut the round. This will help form a tight seal.
Fry:
SARAH SAYS: Always check the oil's temperature before frying every doughnut batch – it should be 375 degrees F, as measured with a Deep Fry Thermometer.
1. Fry the doughnuts by placing them in the hot oil, TOP SIDE DOWN. Placing them in the oil this way, will help them rise more evenly.
STORAGE
Fried foods, such as doughnuts, are best eaten right away, if not within an hour after they are made
VARIATIONS
Lemon Meringue Pie Doughnuts:
1. Follow the directions above, just substitute the filling ingredients.
2. To fill, place the lemon curd first, and then, the Marshmallow Fluff.
