Sunday, December 12, 2010

Cake Donuts: Make Your Own Monday #49

You have until December 14th to enter my Tate's Bake Shop Cookbook and Cookie Giveaway

The year is winding down.  There are only three weeks left of Make Your Own Monday.  Oh, I am sure that periodically, I will find something else to inspire a "homemade version," but all good things come to an end.  Starting in January 2011, I will be cooking recipes I find on other food blogs, highlighting the original source of course,  in "Your Recipe, My Kitchen."  

I will have a linky included each week for anyone who wants to play along.  I keep bookmarking wonderful recipes on other blogs, but without something like a weekly obligation such as this, I might never get around to trying them. 
Anyway, for this week, I made buttermilk donuts.  My favorite "non yeast type" of donut are buttermilk crullers or sinkers.  Do you know what I mean?  They are those really heavy, glaze soaked donuts.  I have been wanting to try to make them for a long time.  I figured that December, the month of calories, would be the perfect time to do it.  I didn't quite achieve the soaked glaze...I think maybe the donuts have to sit for at least a day with a thinner glaze than I used, but in my house?  There is no way any donut is going to last 24 hours.
Buttermilk Donuts (from the Donut Book)
2 eggs
1 egg yolk
1 cup sugar
1 cup buttermilk
4 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp freshly grated nutmeg (or just plain ground nutmeg if that's what you have)
1 Tbsp melted butter
oil for frying
Beat eggs and yolk and gradually add sugar and buttermilk. Combine dry ingredients and add (with mixer) and then add the melted butter (I guess it is added last so as not to cook the eggs).  Heat oil to 360 degrees.  Pat dough out to a rough rectangle about 1/2 inch thick.  Cut donuts with a donut cutter or a glass or something circular.  Drop donuts a few at a time into the oil.  Fry until golden brown (about 2-3 minutes).  Drain on paper.  Glaze.  Eat.  Store remains in air tight container and they will get softer and soak up more of the glaze.

3 cup powdered sugar
4 Tbsp honey
just enough water to make smooth (maybe 1 Tbsp?)
Mix ingredients in a microwave safe bowl.  When smooth, microwave until runny.  Pour over the donuts

Just Something I Whipped Up


Joseph's Grainery Recipes said...

Makes my mouth water! We've been having fun with donuts too! We even bought a donut pan.

Belinda said...

I am soooooooooooooo drooling........

Jennifurla said...

Normally not a cake sdonut fan but these look fantastic.

BakingWithoutaBox said...

Oh wow. These look soooo good. And love that it's not fried.

Monet said...

I adore buttermilk donuts like these! There is a wonderful donut shop a few blocks from our house that cranks out the best donuts I've tasted 24 hours a day. I would love to replicate their creations at home. I'm excited to give this recipe a try! Thank you for sharing with me. I hope you have a great Monday!

Joanne said...

I actually like cake-y donuts better than yeast donuts and these look like they have the perfect density! Especially with the glaze...I would love to dunk this into my coffee!


These. Look. Like. HEAVEN!

I don't usually fry, but I would definitely make an exception for these!

Lisa said...

Oh my gosh...keep me away from these! I would eat them all!

Samantha said...

My mouth with watering! These looks so good.

Steph said...

Ooh these are to die for!! Totally drooling everywhere :)

katerina said...

While in the States i ate many of these beauties. Here are not that good. So when I will visit the Grant Canion, along with the apple pie please bring couple of these gorgeous with you.

Anonymous said...

oh my..can i come over for some of these?? they look so yummy! thanks for sharing this.

The Mom Chef said...

Those look fantastic. I love the heavy cake donuts, yes. ::sigh:: Thanks for passing along this recipe before the year ended. :)

Baking Barrister said...

we share donut favorites! love the denseness of cake donuts, with a slight moistness inside, and the slightly gooey outside caused by the glaze. Need these NOW

Anonymous said...

I never met a doughnut I didn't like - lol... Yours look so good!

Anonymous said...

These are my favorite kind of doughnut. Can't wait to try your recipe!

Wilde in the Kitchen said...

Ohh, I love homemade donuts. Once I got over my hot oil aversion earlier this year it has been game on with donuts! I'll have to try your recipe, buttermilk makes everything better!

Candas said...

My boys made these last night. Of COURSE they didn't LOOK as lovely as yours, but they turned out pretty good and tasty. Being boys, they OF COURSE couldn't wait for them to cool down, or fry up completely, or be shaped into lovely little shapes, but they did have QUITE the experience. My kitchen however will never be the same! Thanks for sharing! I'll give these a go myself! Show those teenagers a thing or 2.

Debbie said...

Cake donuts are my favorite:) Yours look so good. Come on over and join me for Merry, Merry Munchies 2010. There's a giveaway going on:)

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