• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Classic Cinnamon Sugar Yeast Doughnuts

When I first started doing research for my senior thesis last year – it started with a recipe. A recipe hand written on an old, old recipe card for yeast doughnuts. Proof that I have descended from a long line of people who love fried foods. The doughnuts are simple, rustic, and homey – just as they should be. Here’s a combination of that recipe with my version.

Classic Cinnamon Sugar Yeast Doughnuts

Makes about a dozen doughnuts, depending on size

Leftover Potential: These are best fresh, but can be eaten throughout the day.

1 1/2 cups whole milk

1/3 cup water

4 Tbsp butter

20 ounces all purpose flour

2 tsp fresh ground nutmeg

1/2 tsp cinnamon

2 tsp salt

1 Tbsp active dry yeast

1/4 cup sugar

2 eggs

vegetable oil for frying

cinnamon sugar (1/2 cup sugar with 203 Tbsp cinnamon)

1. In a small pot, heat the milk, water, and butter until warm and the butter has melted. Remove from heat and allow to cool slightly.

2. Add the flour, nutmeg, cinnamon, salt, and yeast to the bowl of a mixer (or a large bowl if mixing by hand). Mix to combine. Add the warm milk mixture, and mix to combine. Add the eggs, scraping generously. Turn the mixer up to medium speed, and mix (using a dough hook) until it begins to pull away from the edges. If mixing by hand, knead until it easily pulls away from the sides of the bowl while kneading (it will still be quite sticky).

3. Transfer the finished dough to a well oiled container and cover. Allow to rise until doubled in size (1 hour). Or you can refrigerate the dough overnight so it’s ready to make in the morning – but you may need to punch the dough down once or twice to prevent it from overfermenting.

4. When ready to finish, roll the dough out to about 3/4” thick. Cut out circles using a circle cutter, using a smaller cutter to make holes, if desired. (Reserve the holes and fry them too!) Cover the doughnuts with a damp towel and raise for 30 minutes.

5. Heat the oil to about 360 degrees (you can use a candy/fryer thermometer, but I just do a test with one of the doughnut holes or a scrap piece of dough – if it rises rapidly to the surface, the oil is ready. If the doughnuts begin to brown too quickly, the oil is too hot).

6. Fry the doughnuts, turning halfway through cooking until golden brown on each side. Drain on absorbant paper towels, and toss with cinnamon-sugar while still warm.

Other things to try:

Glazed Doughnuts – Let doughnuts cool for 10-15 minutes before dipping in glaze. Basic glaze is 3/4 cup sifted powdered sugar 2 Tbsp heavy cream, and milk as needed to make a soupy glaze. Add vanilla for more flavor.

Chocolate Doughnuts – Replace 1/2 cup of the flour with good cocoa powder. Let the finished doughnuts cool 10-15 minutes before dipping or drizzling them with melted dark chocolate.


3 Responses

  1. These remind me of the bite-sized doughnuts you can get at a fair or on Fisherman’s Wharf 🙂


  2. Mmm! These look tasty!

  3. these are just so mouthwatering !

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