When it is just too hot to bake
Is it ever? Here it does get that way. We are in hte midst of restoring an old house, 4300 sq ft, and we do not use the air conditioning in the summer. There are benefits to that….at 112 degrees with no a/c noone expects you to do very much..Summers become, once again, the lazy days of reading and lounging that they were when you were 10. We get up early, quickly do the most pressing chores and then retreat to the sun porch to move as little as possible, with the exception of lifting the iced tea glass to our parched lips.
Anyway….during the hottest part of summer baking is not high on the to do list. Bread and other necessities, like cookies for example, are created either very late at night or early in the morning in mass quantities. My family has a sweet tooth of mammoth proportions inherited from my husband and homemade doughnuts are a breakfast favorite all year but more likely to be on the menu in the summer. With a deep fryer they are quick and easy to make and so much better than what you get at the store. If you have access to a really good doughnut shop then perhaps these will be rivaled by that. Try them with your favorite filling… a lemon or lime curd is lucious, or fruit preserves and jams. You can shake them in a small lunch bag filled with sugar or sugar and cinnamon or make a confectioner sugar glaze. I am having a cycle where I am using alot of citrus/chocolate combos and so I am thinking of a dark chocolate glaze with orange curd filling, or a white chooclate glaze with lime curd…
Old Fashioned Filled Doughnuts
2 eggs
1 c sugar
pinch of salt
1 c milk
4 c flour
1/2 tsp baking soda
4 tsp baking powder
1/2 tsp freshly ground nutmeg
1/2 tsp lemon juice
4 tbs melted butter
Heat oil in deep fryer to 370
Beat eggs until light, stir in sugar, milk, lemon, butter and salt.
Blend dry ingredients in another bowl and add them to the egg mixture. Mix until you have a soft dough but beware of over mixing as this will toughen the doughnuts. Chill until dough can be worked with and turn out onto a floured counter. Roll out about 1/2″ thick and cut into rounds. Make a depression in the rounds with your thumb and put a tsp or so of filling in the depressions of half the rounds. Wet edges with water and press one unfilled round on the top of each filled round, pinching the edges securely closed.
Drop carefully in small batches into deep fryer, frying until golden, turning as necessary.
Drain on paper towel or brown paper grocery bags. Shake in bags of sugar or glaze while still warm .
Depending on the cutter you use you will get about 2 dozen.
Tags: donuts, doughnuts, filled-doughnuts, fryingRelated Stories
POSTED IN: Quick Breads, Uncategorized
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