Everything Doughnuts
Serves: 2
Kirstin Bosco
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
55
Sourness
34
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 tbsps
Poppy Seed2 tbsps
Sesame Seed2 tbsps
Onion Flakes (dried)2 tsps
Garlic Flakes (dried)2 tsps
Baking Powder1 cup
Sugar3 large
Egg Yolk3 cup
Sour Cream2 tbsps
HoneyDirections:
1
Special equipment: one 3 1/2-inch one 1 1/2-inch round cookie cutter Preheat the oven to 350 degrees F
2
Spread the poppy seeds, sesame seeds, onion flakes and garlic flakes on a pie plate, and toast in the oven until fragrant and lightly browned, about 3 minutes
3
Set aside to cool, about 5 minutes
4
Whisk together the flour, baking powder and salt in a medium bowl
5
Reserving 2 tablespoons of the cooled "everything" mixture, whisk the rest in with the flour mixture, and set aside
6
Blend the sugar and butter on medium speed in the bowl of a stand mixer fitted with a paddle attachment until smooth, about 30 seconds
7
Add the egg yolks and sour cream, and continue blending, stopping to scrape down the bowl if necessary, until smooth and combined, 30 seconds more
8
Reduce the speed to low, and add the flour mixture by generous 1/4 cups, combining each addition before adding the next
9
Continue on low after the last addition until the dough forms a shaggy ball, about 30 seconds
10
Lay a piece of plastic wrap on a work surface, and lightly coat with cooking spray
11
Transfer the dough to the plastic wrap, and flatten it a bit into a narrow rectangle
12
Cover completely with the plastic wrap, and refrigerate for at least 1 hour or overnight
13
Line a baking sheet with parchment, lightly coat with cooking spray
14
Unwrap the dough, and place it lengthwise on a lightly floured work surface
15
Dust a rolling pin and the top of the dough with flour
16
Roll the dough into a rectangle that is 1/2 inch thick and about 6 1/2 by 9 1/2 inches
17
Cut out 6 rounds with a 3 1/2-inch round cookie cutter (since the dough doesn't reroll well, cut the doughnuts as closely as possible)
18
Cut out a hole in the center of each with a 1 1/2-inch round cookie cutter
19
Carefully transfer the doughnuts and holes to the prepared baking sheet
20
Without rerolling the remaining dough, cut a few more rounds with the 1 1/2-inch cutter, and transfer them to the baking sheet
21
Refrigerate the cut dough for 30 minutes
22
Heat the oven to 275 degrees F
23
Line a baking sheet with paper towels
24
Heat 2 1/2 inches of oil (about 8 cups) to 375 degrees F in a heavy-bottomed pot or a Dutch oven
25
Carefully fry 2 doughnuts and about 4 holes at a time
26
They will sink, then slowly rise to the top
27
Once they float to the top, cook them until nicely browned, about 30 seconds, then flip and cook 30 seconds more
28
Remove them from the oil, let drain on the prepared baking sheet and sprinkle with some salt
29
Repeat with the remaining doughnuts and holes, keeping them warm in the oven until ready to serve
30
Transfer the doughnuts to a serving plate, drizzle with the honey and sprinkle with the reserved everything mixture