Doughnuts, doughnuts, and more doughnuts!
March 4, 2008
Doughnuts. They could possibly be one of the best foods ever invented. I mean, who doesn’t love fried dough covered in sugary glaze, chocolate, powdered sugar or filled with cream or berry filling? Now I will go ahead and say that these doughnuts are not as good as Dunkin Donuts or Krispy Kreme, but for a quick doughnut recipe they were pretty darn good! I had seen this recipe a while back on Everyday Italian and have been waiting on an excuse to make them. I had intended to make them and submit them as an entry for a doughnut blogging event that was hosted recently, but sadly I have been so busy and have barely had time to cook. But I decided to make them as a special treat this weekend while my sister was visiting. We both agreed the cinnamon sugar doughnuts were our favorite followed by the powdered sugar and then the doughnut holes. The glazed ones didn’t turn out so great. They were a bit soggy. I had planned on doing chocolate ones as well, but we had a sudden power outage just as I finished frying up the doughnuts so I couldn’t melt my chocolate. I think the chocolate would have been great, too. If you’re looking for a quick sweet treat, give these a shot. But be warned, you’ll probably eat them all just like we did.
Vegetable oil, for frying
Olive oil, for frying
1 pound prepared pizza dough
3/4 cup sugar
1 1/2 teaspoons ground cinnamonPour equal parts of vegetable oil and olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.Roll out the dough on a lightly floured surface to 1/2-inch thickness. Using a floured 2-inch cookie cutter, cut out doughnut rounds. Using a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut. Gather the dough scraps and re-roll to cut out more doughnuts.
Whisk the sugar and cinnamon in a medium bowl to blend. Set the cinnamon-sugar aside.
When the oil is hot, working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side. Using a slotted spoon, transfer the doughnuts to paper towels to drain. Cool slightly. While the doughnuts are still warm, add to the bowl with cinnamon-sugar and generously coat each 2 times with the cinnamon-sugar. Serve warm.
*Alternately, cool the fried doughnuts to room temperature. Stir 3 ounces milk chocolate and 1/4 cup whipping cream in a heavy small saucepan over medium-low heat until the chocolate melts. Set aside until the chocolate sauce comes to room temperature but does not set. Dip 1 side of each doughnut into the chocolate mixture. Sprinkle with finely chopped toasted almonds or crushed espresso beans and set aside until the chocolate is set.
Other variations I made…