These doughnuts proved to be both motivational and rewarding. Motivational because I went on a 10 mile run to offset their caloric burden--my first double-digit distance since the plantar fasciitis issue. Rewarding on many levels, as in "you can have another doughnut once you finish the tax prep forms," and hearing, "these are the best doughnuts ever" from the family.
Saveur magazine's March issue is very doughnut-centric complete with a doughnut history, recipes and a list of noteworthy doughnut shops around the country (surprisingly we have only been to one-Gourdough's in Austin). Sophie has been gazing longingly through its pages at nearly every meal and chose this recipe for our doughnut fest.
Old-fashioned Spiced Sour Cream Donut
4 cups bread flour (1lb 2oz.)
1 cup sugar
4 tsp baking powder
4 1/2 tsp. ground cinnamon
4 tsp. freshly ground nutmeg
3 tsp. ground ginger
2 tsp. ground allspice
1 1/2 tsp. kosher salt
1/2 tsp. ground cloves
1 1/4 cup sour cream
4 TBS butter, melted
Canola oil for frying
2 cups powdered sugar
1 1/2 tsp. vanilla extract
Whisk flour, sugar, baking powder, 3 tsp. cinnamon, 3 tsp. nutmeg, ginger, 1 1/2 tsp. allspice, salt, and cloves in a bowl. Set aside.
Combine eggs, sour cream and butter in the bowl of a stand mixer fitted with a paddle attachment; beat until smooth. Add the dry ingredients in batches, mixing on low speed until a soft, sticky dough forms.
Heat 2" of oil in a 6-qt. saucepan until a deep-fry thermometer reads 325F. Using lightly oiled hands roll about 1/4 cup batter into a loose, sticky ball. Pat gently into a disk and use your thumb make a hole in the center. Carefully slide into hot oil and fry 4-5 minutes, turning once until puffed and golden. Remove with slotted spoon to a cooling rack.
To make glaze whisk remaining spices with the powdered sugar, vanilla and ~1/4 cup water until smooth. When donuts have cooled dip top in the glaze and return to the rack until glaze is set.
We got 16 donuts from the above recipe. There are 7, okay 6, left as of this writing 24 hours later. They were so delicious that I decided not to buy a deep-fat fryer. Anything that makes food like this more accessible seems dangerous. Please don't concern yourself that we are on a slippery slope to diabetes and heart disease. We had vegan spinach soup for dinner, recipe forthcoming.