Baked Explorations: Classic American Desserts Reinvented
Farm Stand Buttermilk Doughnuts Three Ways
Page 26
| Course Type: Desserts
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Recipe Reviews
Zosia from Toronto, ON
My husband bought me a deep fryer. I hate deep frying. However, in celebration of the spirit in which the gift was given, I made these doughnuts.
These are lightly spiced cake doughnuts leavened with baking powder and soda. The ingredients and the mixing method are simple, tossing wet with dry, so the dough comes together very quickly and easily.
The cake is tender and quite flavourful; of the chocolate and cinnamon sugar toppings I made, I preferred the cinnamon. I didn’t try the vanilla glaze.
My 1 complaint (apart from having to fry them) is that I wish the doughnuts were taller; they developed a rather thick crust when fried so there was less tender cake inside. Of course, this may just be a reflection of the fact that I don’t know how to deep fry anything : ), but I do think patting the dough into ¾” thickness instead of ½” may give better results.
The family liked them but weren't excited enough about them for me to try making them again.
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