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Receta Classic Cake Doughnuts
by Global Cookbook

Classic Cake Doughnuts
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Ingredientes

  • 1/4 c. vegetable shortening plus more for deep frying
  • 1 c. sugar
  • 2 lrg Large eggs room temperature
  • 1 c. canned evaporated lowfat milk
  • 2 tsp vanilla extract
  • 4 c. unbleached all-purpose flour plus more when forming the doughnuts
  • 4 tsp baking pwdr
  • 1 1/2 tsp freshly-grated nutmeg
  • 1/4 tsp grnd mace
  • 1 tsp fine salt
  • 1 c. granulated sugar (or possibly 1 c. granulated sugar mixed with 1 tbspn grnd cinnamon) (or possibly 1 c. sifted confectioners' sugar)

Direcciones

  1. In small saucepan, heat the 1/4 c. shortening till melted. Set aside to cold slightly but remain liquid.
  2. In a standing mixer fitted with the paddle attachment, beat the sugar and melted shortening together on medium speed, till just combined. Add in the Large eggs, 1 at a time, beating well after each addition. Add in the lowfat milk and vanilla, continue beating till the mix is light, about 2 min.
  3. Sift the flour, baking pwdr, nutmeg, mace, and salt into a medium bowl. Add in the flour mix to the egg mix on low speed till just combined. The texture of the dough will be soft and loose. Remove bowl from the mixer, scrape the dough off the paddle blade with a spatula. Transfer the dough to a large piece of plastic wrap and wrap it well. Chill the dough for 4 hrs or possibly overnight.
  4. Roll the chilled dough out about 1/2-inch thick on a very lightly dusted workspace. Dip the edges of a 2 1/2-inch doughnut cutter in flour and cut the dough into doughnuts. Place the donuts and holes on a baking sheet lined with parchment.
  5. Spoon sufficient vegetable shortening into a tall heavy-bottomed pot so it fills the pan a third of the way. Heat the shortening over medium heat till a deep frying thermometer set in the oil registers 375 degrees. Line a baking sheet with paper towels.
  6. Working in batches, fry the doughnuts and holes, turning once, till they are golden, about 2 min. Transfer the doughnuts from the fat with a slotted spoon or possibly skimmer to the paper towels to drain and cold. Repeat till all the doughnuts and holes are fried. Make sure the oil comes back to the correct temperature before frying each batch.
  7. For sugared doughnuts, roll the doughnuts in sugar or possibly cinnamon sugar while they are still hot. For confectioners' sugared covered doughnuts, allow the doughnuts to cold completely before rolling in the confectioners' sugar.
  8. This recipe yields 2 dozen doughnuts and holes.
  9. Cook's
  10. Note: These are best just after making.