Friday morning. Up early, no work today--WHYYYYYYY. Might as well make home-made donuts for Sophie. I had a girl's night out planned, and she would be on her own for dinner. Hence, the second reason for rolling and cutting dough at 0530. These super long chopsticks I got in Kyoto are great donut turners.
Nuts and bolts. Square donuts with round holes. If you eat two donuts and two "holes" technically you have only had two donuts. I sent the rest out to the bus stop with Sophie.
From Saveur's December 2010 issue that has been sitting on the back of my toilet for this very occasion:
3 1/2 cups flour
1 2/3 cups sugar
3 TBS nutmeg
2 1/2 tsp baking powder
1 tsp kosher salt
3/4 tsp baking soda
1 egg white
1 cup buttermilk
4 TBS unsalted butter, melted
Canola oil for frying
Whisk together flour, 2/3 cup sugar, 1 TBS nutmeg, soda/powder, salt and set aside. In a bowl mix together egg and egg white til frothy. Whisk in buttermilk and melted butter. Stir mixture into dry ingredients to form a dough. Transfer to floured surface; gently roll to 1/2" thickness. Cut into rounds (or squares) and transfer to lined baking sheets. Cut out holes. Chill donuts and holes for 30 minutes. Combine remaining sugar and nutmeg in paper bag and set aside. Pour oil into a 6 qt dutch oven to depth of ~2" and heat to 325 over med-hi heat. Working in small batches fry donuts turning til golden brown, about 2-3 min for donuts and 1-2 min for holes. Transfer to wire rack to drain. Shake with sugar in paper bag.
It took me about 5 miles on the treadmill to break even. Worth every minute.