CAKE DOUGHNUT DROPS WITH VANILLA GLAZE

By: Doughnuttery

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Doughnuts have become a good obsession on par with ramen, even surpassing cupcakes as the trendy dessert du jour.  If you don’t quite get what the fuss is about, try one of Evan Feldman’s simple mini cake doughnuts with his classic vanilla glaze.

Ingredients:

1 large egg, at room temperature

7 tablespoons (150 ml) lukewarm milk

2 tablespoons of sour cream, at room temperature

1 ¼ teaspoons of vanilla extract

1 ¾ cups (220g) all purpose flour, sifted

½ cup (100g) granulated sugar

2 teaspoons baking powder

¼ teaspoon salt

¾ teaspoon ground nutmeg

1 tablespoon unsalted butter, softened

2-3 cups (480)  of canola oil

Vanilla Glaze:

1 Cup (125 g) confectioners’ sugar

2 tablespoons unsalted butter, melted

2 tablespoons whole milk

1 teaspoon vanilla extract, or paste

Tiny pinch of fine salt

Steps:

1. In a small bowl, beat together the egg, milk, sour cream, and vanilla. Set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, salt, and nutmeg on low speed for a few seconds to combine.

3. Turn the mixer speed up a notch and add the butter.

4. When the butter is fully incorporated into the dry ingredients, add the egg-milk mixture in a steady stream while the mixer is running.

5. Set a deep skillet or heavy pot over medium-high heat.  Add 2 inches ( 5 cm) of oil to the pan and heat oil until an instant – read thermometer reads 380 degrees F (195 C).  If the oil is too hot, the doughnuts will burn on the outside without cooking through.  (Cool the oil as needed if it gets too hot or use a deep fryer with a built-in – thermometer to keep a consistent temperature.)

6. Use two spoons or just a spoon and finger to form tablespoon-size rounds of batter and drop them gently in the oil.  (Don’t splash!)

7. Fry for 30 to 45 seconds on each side or until just golden brown but cooked through.

8. Transfer to a paper towel-lined rack or plate and continue to cook in batches until you’ve used all the dough. 

9. For the icing, whisk together the confectioner’s sugar, butter, milk, vanilla, and salt in a small bowl. Mix together thoroughly until smooth, reheating briefly (microwave works fine) if the butter solidifies. 

10. Drizzle the cooked doughnuts generously with the glaze and eat them while they’re warm. Enjoy!

courtesy of Abrams books