Cook The Book: Zingerman'S Roadhouse Donuts
- 5 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons freshly grated nutmeg
- 1 1/2 teaspoons salt
- 1/2 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 3/4 cup granulated sugar
- 1/2 cup vegetable shortening, melted and cooled
- 1/4 cup molasses
- 1/2 rounded teaspoon lemon zest
- 1/2 gallon vegetable oil for frying
- 1/2 muscovado brown sugar for sprinkling (or substitute dark brown sugar)
- Sift the flour, baking powder, nutmeg and salt together into a large mixing bowl. In another large mixing bowl, combine the buttermilk, eggs, egg yolk, granulated sugar, melted vegetable shortening, molasses, and lemon zest.
- Gradually add the four mixture to the wet mixture, stirring gently. Stop stirring as soon as all the ingredients are combined-overstirring will make tough donuts. You'll still see a little flour. (You may use a standing mixer for this process-just be sure to stop mixing as soon as all the flour is added and combined.) Cover the dough with plastic and let rest in the refrigerator for at least 1 hour.
- Pour the oil into a cast-iron Dutch oven or other heavy-bottomed ad deep pot until it reaches a dept of 3 to 4 inches. Heat the oil over medium-high heat to 370u0b0F.
- Knead the dough on a well-floured surface for 1 minute, then roll it out with a rolling pin to 1/2 inch thickness. Cut out rounds using a 3 1/2 inch pastry cutter, then cut the centers out with a 1 1/2 inch round. Gather the scraps and reroll as necessary.
- To avoid overcrowding, fry only 2 or 3 donuts at a time. All told, they'll take about 3 to 4 minutes to cook, needing to be turned every minute or so. Drop the rings into the hot oil. They will float in about 30 seconds or so. Fry them for 1 minute more, then turn them over and fry for another minute. Turn them once again and fry 1 minute more, until golden. Remove with a slotted spoon onto a kitchen towel and immediately sprinkle with muscovado sugar. Cover the donuts as you make them and store them in a warm place until they're all done.
flour, baking powder, nutmeg, salt, buttermilk, eggs, egg yolk, sugar, vegetable shortening, molasses, lemon zest, vegetable oil, brown sugar
Taken from www.seriouseats.com/recipes/2007/06/cook-the-book-zingermans-roadh.html (may not work)