Born Again Donuts, or Doughnuts
This recipe is one my dad and I adapted after the childhood classic we used got lost. The classic recipe offers a straight-forward cake donut; the variation offers a more hip flavour. They keep well in a sealed container, but don’t make more than you can eat – or share – in a week at most. The full recipe makes 2 dozen regular donuts with holes.
1 cup milk
2/3 cup butter, melted and cooled
5 cups flour
8 tsp baking powder
1/8 tsp salt
6 tbsp sugar
oil for frying
Beat eggs and then add milk and butter.
Sift flour, baking powder, salt and sugar together. Create a well in the middle, and stir in egg mixture. Blend well. Knead, and then cover and set aside for 30 minutes.
Roll dough on a floured surface to 1/2 inch (1 cm) thick. Cut in shapes – donuts with holes, or other cookie cutter shapes, or twists (a rectangle with a slit down the middle, then pull one end through the slit).
Deep fry in at least 1-1/2 inches (3 cm) of oil at 375F / 190C until golden brown. Drain on a rack or paper towels.
Donuts can be eaten plain, or tossed in any of the following:
- cinnamon sugar
- icing sugar
- chocolate ganache (best to only dip one side, or it gets messy)
- caramel (one side, like chocolate)
- anything you like!
If you want to kick things up a notch, try this adaptation:
- substitute 1 cup buttermilk for the 1 cup milk
- substitute 1/2 cup cocoa for the same amount of flour (so it’s 4-1/2 cups flour, 1/2 cup cocoa)
- add the grated rind of 1 orange to the dry ingredients
The procedure stays the same, you just end up with a different flavour.