Sugar Doughnuts

By carvalhohm

Be sure to coat the doughnuts with the cinnamon and sugar mixture while they are still warm.

Ingredients

• Coating:
• 3-1/2 cups sifted all-purpose flour, plus more for rolling
• 3-1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 large egg yolks
• 2/3 cup granulated sugar
• 3 tablespoons unsalted butter, melted
• 3/4 cup milk
• 6 cups vegetable oil, for frying
• 1/2 cup superfine sugar blended with 1 tablespoon ground cinnamon

Preparation

Step 1

1.In medium-size bowl, whisk together the 3-1/2 cups flour, baking powder, salt, cinnamon and nutmeg. Set aside.

2.In large bowl, lightly beat yolks on medium speed. Gradually add granulated sugar, beating until pale and slightly thickened, about 3 minutes. Mix in butter. Add flour mixture alternately with milk, stirring with wooden spoon until combined.

3.On well-floured surface, with floured rolling pin, roll dough into 1/2-inch thickness. Let rest for 15 minutes.

4.Meanwhile, heat oil to 365 (a cube of bread will be browned and crisp after 1 minute) in heavy-duty saucepan over medium-high heat.

5.Cut into doughnuts with 2-3/4-inch round cutter along with 3/4-inch round cutter for the centers. Gather scraps and re-roll if needed.

6.Coating: Place cinnamon-sugar in small bowl. Carefully slip doughnuts and doughnut holes, 3 or 4 at a time, into hot oil. Fry until golden, turning once, about 2 to 3 minutes total per batch. Drain doughnuts on paper towel, then transfer still-warm doughnuts to cinnamon-sugar coating and roll to cover completely. Serve warm.