|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Orchard Buttermilk Doughnuts |
|
Serves: 12 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Orchard Buttermilk Doughnuts recipe on the web!!When I was testing the recipes for this book, I put these doughnuts out on a plate in my building's foyer so my neighbors could grab them on their way to work (and keep me from eating the whole batch!). Later in the morning, I got phone calls from people saying that these warm, spicy doughnuts had made their day. It's true: They are everything that a doughnut should be. Makes 12 3-inch doughnuts _ 1/4 cups all-purpose flour _ cup sugar _ teaspoons baking powder _ teaspoon baking soda ___ teaspoon ground cinnamon ___ teaspoon freshly grated nutmeg ___ teaspoon salt _ tablespoons chilled vegetable shortening, plus more for deep frying ___ cup buttermilk _ large eggs, beaten 1 teaspoon vanilla extract APPLE CIDER GLAZE: _ 1/2 cups confectioners' sugar ___ cup apple juice, heated to boiling 1. In a medium bowl, combine 1 1/2 cups of the flour, the sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Add the 2 tablespoons shortening. Using a hand-held electric mixer at medium speed, mix until the shortening is cut into very fine crumbs, about 2 minutes. 2. In a medium bowl, combine the buttermilk, eggs, and vanilla. Beat until smooth and stir into the flour mixture. Gradually stir in the remaining 1 3/4 cups flour to make a soft dough. On a lightly floured surface, gently knead the dough just until smooth, about 1 minute. 3. Line a baking sheet with waxed paper. Place a large wire cake rack over a jelly roll pan. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 375°F. 4. On a lightly floured work surface, pat the dough out into a thick rectangle and dust the top with flour. Roll out the dough until 1/2 inch thick. Using a doughnut cutter, cut out the doughnuts. Or, use a 3-inch round biscuit cutter to cut out the doughnuts and a 1 1/4-inch round cutter to cut out the holes. Cut straight down, without twisting the cutter, so the doughnuts will rise properly when deep-fried. Transfer the doughnuts and holes to the waxed paper. Gather up the dough, knead gently, and reroll until all of the doughnuts have been cut out. 5. In batches, slip a metal spatula under one doughnut at a time and lower it into the hot shortening. Deep-fry without crowding, turning once, until golden brown, 3 to 4 minutes. Using a wire-mesh skimmer, transfer to the wire racks to drain. When all of the doughnuts have been fried, fry the doughnut holes until golden brown, about 2 minutes. Let them cool completely. 6. TO MAKE THE GLAZE: In a small bowl, whisk the confectioners' sugar and boiling cider together. Holding them by the edges, briefly dip the doughnuts into the glaze, letting the excess drip back into the bowl. Place the doughnuts, iced sides up, on a wire cake rack to set the icing. The doughnuts are best served the day they are made. Chocolate-Orange Churros Fried Custard Squares With Berries Orchard Buttermilk Doughnuts Fattigmans Bakkels (Fried Diamond Cookies) Malasadas (Portuguese Doughnuts) Mango Chimichangas With Raspberry Sauce Pennsylvania Funnel Cakes Fried Pear Pies Sweet Ravioli With Chocolate-Nut Filling Spiced Apple Fritters With Hard Cider Batter Ricotta Fritters New Orleans Beignets New Mexican Sopaipillas With Chili-Honey Drizzle Struffoli St. Josepy's Zeppole |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
