Cake Doughnuts: In
a separate bowl, whisk together the flour, baking powder, salt, and freshly
In the bowl of your electric mixer, fitted with the paddle
attachment (or with a hand mixer), beat the eggs and sugar until thick and a
pale yellow (about five minutes). Beat in the vanilla extract.
With the mixer on low
speed, alternately add the flour mixture (in three additions), with the milk and
melted butter (in two additions), beginning and ending with the flour. (The
batter will be quite soft.) Cover with plastic wrap and let sit at room
temperature about 30 minutes (or until batter is firm enough to roll).
Then place the dough on a floured
surface, and with a lightly floured rolling pin,
the dough to a thickness of about 1/4 inch (.5 cm). Cut the dough into 3
inch (7 cm) rounds, using a lightly floured doughnut cutter or cookie cutter
(will need a smaller cookie cutter to cut out the center "hole"). Place the doughnuts
on a lightly floured baking sheet, lined with parchment or wax paper.
Gather up the scraps, roll, and cut out remaining doughnuts. If you like, you can keep the
donut holes to fry separately. Let the doughnuts sit at room temperature while
you heat the oil.
Clip a candy thermometer to the
inside of a large, deep, heavy bottomed saucepan (Dutch oven), and at
medium-high heat, bring about 2 inches (5 cm) of oil (canola, vegetable, peanut, or
corn) to 375 degrees F (190 degrees C). Carefully place the doughnuts into the
hot oil, about 2 to 3 at a time depending on the size of your saucepan (do not over crowd). Fry each side until golden
brown, about 60 seconds per side. The doughnut holes will only take about 30
seconds per side. Carefully remove the doughnuts from the hot fat with the end
of a wooden spoon, tongs, slotted spoon, bamboo chopstick, or Chinese skimmer.
Place on a baking sheet lined with clean paper towels. Let the oil return to 375
degrees F (190 degrees C) before adding more doughnuts. After the doughnuts have
cooled about a minutes or two, you can roll them in granulated white sugar. Or
let cool completely and then dust with powdered sugar or dip in the chocolate
Glaze: Place the chocolate in a heatproof bowl. In a small saucepan (or in
the microwave) heat the cream and butter just until boiling. Pour the hot cream
mixture over the chocolate and stir gently until the chocolate has melted. Stir
in the vanilla extract. Then whisk in the confectioners sugar. Strain if needed.
Makes about 12
to 14 - 3 inch
(7 cm) doughnuts.
2 large eggs, room temperature
2/3 cup (165 grams) granulated white sugar
1 1/2 teaspoons pure vanilla extract
(390 grams) all-purpose
3 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 teaspoon freshly grated nutmeg
3 tablespoons (40
grams) unsalted butter, melted and cooled to lukewarm
1/2 cup (120 ml)
milk, room temperature
(115 grams) semi sweet chocolate, finely chopped
(120 ml) half-and-half cream or light cream (cream with a 12% butterfat
tablespoon (13 grams) butter
teaspoon pure vanilla extract
(240 grams) confectioners sugar (powdered or icing sugar), sifted
for Demonstration Video