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Friday, November 28, 2008

Old Fashioned Cake Doughnuts

Nothing beats homemade doughnuts. Well, that is nothing except for Muskoka Cookies, Peach Squares, Peanut Butter Chocolate Cake, Butter Tart Squares, Fresno Pudding, and Chocolate Banana Cake. Not my Haupia though, joking aside, please don't ever make my Haupia, make somebody else's Haupia.

(Note: I hope everyone CLICKED on all those links! That's why I put them there people! And I can check, you know - well I think I can, anyway, well maybe not... I mean I'm sure I could if I was at all technology savvy, but I should probably just stick to cooking.... and rambling, I'm good at that - the rambling that is.)

OK, so where was I? Doughnuts. Right.

So the doughnuts are yummy.

You can either douse them in cinnamon sugar or icing sugar. I always keep a spice bottle in my cupboard filled with cinnamon sugar that I make with 3 parts sugar to 1 part cinnamon (for anybody who might be fractionally challenged that means I would add 1 tablespoon of cinnamon to 3 tablespoons of sugar). This is great to have on hand to sprinkle on toast. I used the whole bottle on these doughnuts.

These are best served still warm.

Old-Fashioned Cake Doughnuts

1 cup sugar
4 tsp baking powder
1 1/2 tsp salt
1/2 tsp nutmeg
2 eggs
1/4 cup butter, melted
1 cup milk
4 cups flour (plus a little more if dough is sticky)
oil for frying (lots)
Cinnamon Sugar (tons)

1. In a large bowl mix the sugar, baking powder, salt and nutmeg.

2. Add eggs, milk and melted butter. Beat well.

3. Add 3 cups of the flour, beating until blended. Add one more cup of flour and beat well. The dough should be soft and sticky but firm enough to handle. If you feel its necessary, add up to 1/2 cup more flour.

4. Cover with plastic wrap and chill for one hour (I once got a question from a reader as to whether when I said "chill" I meant in the refrigerator... um yes that's what I meant, but I can see how this could be confusing, I could have meant "Like OK, cover with plastic wrap, and then um like chill, ya know on the couch, for like an hour... like OK?")

5. After you're done chilling on the couch, remove your dough from the fridge and begin heating about 1" of oil to 360F in a large metal skillet. I actually don't have one of those fancy schmancy candy thermometres (hello Santa are you reading?)... somebody remember to ask me after Christmas how many candy thermometres I get...

6. Working half the dough at a time, roll it out on a floured surface to about 1/2" thickness. Cut out circles using a doughnut cutter. If you don't have a doughnut cutter (Santa?) then use a regular cookie cutter and cut out the hole with the screw cap off a 40oz bottle of Newfoundland Screech.

7. Decide that you are too cool for school and take a big swig of the Screech for no good reason. Once the burning subsides and you stop crying and sputtering, push the scraps of dough back together, re-roll and repeat steps 6 through 7 over and over until (a) all the dough is used up or (b) you pass out.*

8. Gently drop the doughnuts in batches into the hot oil. Flip them over as they puff and turn them a couple more times as they cook. They will take 3-4 minutes in total and they will be lovely and golden brown all over.

9. Remove from the oil and set them on paper towels (that removes all the fat, you know). Sprinkle generously with cinnamon sugar. Enjoy them hot, and eat at least four, you need some carbs in your belly to soak up all that Screech.

*Janet is Hungry will not be responsible for any mishap (foreseeable or unforeseeable) that may arise as a result of drinking alcohol in close proximity to a pan of hot oil.