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Doughnut days
Published: 11/25/2011 9:34 PM
Last Modified: 11/25/2011 9:34 PM

As children, my sister and I loved doughnut days.

Every so often, my mom would make doughnuts out of buttermilk biscuits. We would get to poke out the middle of the biscuits with a pop bottle top to make the doughnut holes.

After they were fried, we would coat them with cinnamon and sugar.

There are many recipes for doughnuts out there these days. And with the new gourmet doughnut craze, they are a lot more complicated than the one we used.

If you have the time and want to try out one of the more complicated recipes, here is one for Ginger Doughnuts. In Saturday’s paper we have several more that feature ingredients such as blueberries, orange-chocolate glaze or pumpkin spice.

But if you want to keep it simple, get a can of biscuits and a pop bottle top and have a happy doughnut day!
 
 
Ginger Doughnuts
3 1/2 cups all purpose flour?
1 tablespoon ground ginger
1 tablespoon baking powder
1 teaspoon salt
3/4 cup finely chopped crystallized ginger (about 4 ounces)
2 teaspoons grated lemon peel
1 1/4 cups sugar
3 large eggs
1 tablespoon vanilla extract
1/2 cup whipping cream
2 tablespoons (1/4 stick) unsalted butter, melted, cooled

Topping
1 1/2 cups sugar
2 teaspoons ground ginger
3 cups vegetable oil (for frying)
3 cups solid vegetable shortening (for frying)

For doughnuts:
Whisk first 4 ingredients in medium bowl to blend. Stir in crystallized ginger and lemon peel.
Whisk sugar, eggs, and vanilla extract in large bowl to blend well. Stir in cream and melted butter. Add dry ingredients and stir to blend well (dough will be sticky). Cover bowl with plastic wrap; chill at least 1 hour. (Dough can be prepared 1 day ahead. Keep refrigerated.)

For topping:
Mix sugar and ground ginger in medium bowl to blend.

Line large baking sheet with plastic wrap. Roll out dough on generously floured surface to 3/4-inch thickness. Using floured 2 1/4-inch cookie cutter, cut out dough rounds. Using floured 1 1/4-inch cookie cutter, cut out hole in center of each large dough round, forming doughnuts. Gather dough scraps and reroll on floured surface. Repeat process, cutting out more doughnuts until all dough is used up. Place doughnuts on prepared baking sheet.
Line another large baking sheet with several layers of paper towels. Combine vegetable oil and shortening in heavy large pot. Attach deep-fry thermometer inside pot. Heat oil mixture over medium heat until thermometer registers 350°F. Adjust heat as necessary to maintain temperature. Using slotted spoon, carefully lower 4 doughnuts into oil. Cook until bottoms of doughnuts are deep golden brown, about 2 minutes. Turn doughnuts over and cook until bottoms are brown, about 2 minutes longer. Using slotted spoon, transfer doughnuts to paper-towel-lined baking sheet to drain. Cool slightly. While doughnuts are still warm, turn to coat in sugar topping. Repeat process with remaining doughnuts. Serve warm or at room temperature. (Can be prepared 1 day ahead. Cool completely. Wrap in plastic wrap and store at room temperature.)

From Epicurious.com
 


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Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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