Monthly Archives: August 2015

Grandmas’ Doughnuts

 

DSC_1231My husband and I are from very Slavic families and we get a kick out of reminiscing over some of our favorite childhood memories  and eating our grandmothers’ cooking.  Here are the recipes for those old-fashioned doughnuts that our grandmothers spoiled us with.  They melt in your mouth and taste great with a huge glass of chocolate milk or coffee-or in the case of my oldest daughter, a nice glass of “coffee milk”, which is exactly what it sounds like, a huge glass of milk flavored with hot coffee. DSC_1203

Any way you want to wash them down, these doughnuts are not only a trip down memory lane, but our girls are making them now and experiencing their own memories so our traditions carry on!


 

BUTTERMILK MINI CAKES WITH CINNAMON SUGAR AND VANILLA GLAZE

*2 cups of flour *1 teaspoon kosher salt  *1/2 teaspoon baking soda *2 teaspoons baking powder *2 tablespoons sugar *1/2 cup unsalted butter, melted and cooled *1 cup of cold buttermilk *Canola Oil

CINNAMON SUGAR AND VANILLA GLAZE

* 1 cup of sugar mixed with 2 tablespoons cinnamon in a paper bag

*1 cup powdered sugar * 2-3 tablespoons of milk * 1 teaspoon vanilla

 

Mix all the dry ingredients in a large bowl with a whisk.  Mix until fluffy and everything is incorporated.  Mix the melted butter with the cold buttermilk and stir until it gets lumpy-do not break up the lumps!  The lumps are what make the doughnuts airy and light. Mix the wet with the dry until just incorporated.

Form little batter balls with your hands and set aside on parchment paper.  Refrigerate for 15-30 minutes.

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Heat canola oil in a medium-sized Dutch oven until it reaches about 3 inches from the bottom and until the temperature reaches 350 degrees.  Remove dough from refrigerator and fry in small batches (don’t crowd the oil) and flip them over halfway through the frying time.  Cook until golden-brown (1-3 minutes depending on how large you make your cakes)  and remove them and place on paper towel to drain for a couple minutes.

For cinnamon and sugar doughnuts, shake the mini cakes in a brown bag filled with the sugar mixture.  Remove and place on a plate, pop in your mouth, or set aside for a brunch buffet.

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For the vanilla glaze, mix all ingredients, thinning with milk if needed.  Set up a paper towel under a cooling rack and dip mini cakes in the glaze, setting them on the rack to harden.  These are irresistible little snacks and probably won’t last until lunchtime!  The mini cakes are enjoyed best when they are right out of the fryer.  They absolutely melt in your mouth!

 
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KRUELLER’S WITH VANILLA GLAZE

*1 cup of water * 1/2 cup of unsalted butter *1 cup of flour * 1/2 teaspoon kosher salt *2 tablespoons of sugar * 4 eggs at room temperature * Canola Oil *Vanilla Glaze

Bring water and butter to a slow rolling boil.  Remove from heat and mix in salt, sugar, and flour.  One at a time, add eggs, making sure to whisk rigorously so all ingredients are glossy and smooth.  Put batter in piping bag with a large star tip and pipe circles onto a parchment-lined sheet pan.  Freeze circles for at least 30 minutes, or package frozen circles to make on demand in the future. Heat oil in large Dutch oven until it reaches about 3 inches from the bottom and until the temperature reaches 350 degrees.  Add the doughnuts in small batches, flipping them over half way through the frying.  Remove from the oil when golden and then dip the top half in glaze and place on a cooling rack to let the icing drip off and harden.  These little delights are best after they cool and sit for a while.  Their crepe-like texture make them perfect for afternoon tea or midnight snacking!

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