Du Jour Doughnuts Recipes

THE BEST OLD-FASHIONED DOUGHNUTS

Steps:

• Whisk together the flour, granulated sugar, baking powder, 1 1/4 teaspoons of the salt and the nutmeg in a large bowl until completely combined. Whisk together 2/3 cup of the buttermilk, the sour cream, eggs, yolks, 1 tablespoon of the vanilla paste and the oil in a medium bowl until completely combined. Fold the wet ingredients to the dry ingredients just until a soft and sticky dough comes together (do not overwork).
• Line a rimmed baking sheet with parchment paper and liberally dust with flour (about 1/3 cup).
• Scrape the dough onto the prepared baking sheet. Dust your hands and the top of the dough with more flour, then gently pat the dough to 3/4-inch thick.
• Working on the baking sheet, punch out as many rounds as you can with a 3 1/4-inch cutter. Then use a 1 1/4-inch cutter to punch out the center of each round. Dip the cutters in flour before each cut to avoid sticking. Gather the dough scraps and gently re-roll without overworking the dough. Repeat cutting until all the dough has been used (you should have 8 doughnuts).
• Set a wire rack inside a rimmed baking sheet and line a second rimmed baking sheet with several layers of paper towels. Fit a large heavy pot with a deep-fry thermometer and pour in oil to a depth of 3 inches. Heat over medium-high until the thermometer registers 375 degrees F.
• Fry the doughnuts in batches until deep golden brown, about 2 minutes per side. Transfer to the wire rack and let cool slightly. Fry the doughnut holes until deep golden brown, about 90 seconds per side. Transfer to the wire rack and let drain for 1 minute. Then transfer to the paper-towel lined baking sheet to cool for 10 minutes before glazing. (This two-step process gets a lot more oil out of the doughnuts than using only one method.) Repeat with the remaining dough, making sure the oil returns to temperature between batches.
• Whisk together the confectioners' sugar, the remaining 6 tablespoons buttermilk, the remaining 1 teaspoon vanilla paste and 1/8 teaspoon salt in a medium bowl until the glaze is smooth and the consistency of honey; add more confectioners' sugar or buttermilk if necessary.
• Dip each doughnut into the glaze on one side (we like the craggy side, it has more texture for an appetizing appearance), letting the excess drip back into the bowl, then return it to the wire rack. Toss the doughnut holes in the glaze to coat completely and return to the wire rack. Let the glaze set for 10 minutes before serving.

DU JOUR DOUGHNUTS

Steps:

• Oil a large bowl. Combine the flour, 1/4 cup sugar, salt and yeast in the bowl of a stand mixer fitted with the dough hook attachment. Turn mixer to speed 1 and stir the ingredients together. Add the eggs and continue to mix on speed 1, scraping bowl and dough hook as necessary, until dough forms, about 2 minutes. Increase speed to 2, then add the butter in 3 additions, making sure butter is completely emulsified before adding more and scraping the bowl and dough hook as necessary, about 10 minutes total. The dough should be smooth and stretchy. Place finished dough in the prepared bowl, cover with plastic wrap and refrigerate overnight.
• Line a baking sheet with parchment paper. Turn the dough out onto a well-floured surface and use a floured rolling pin to roll it to a 1/2-inch thickness. Using a round doughnut or cookie cutter, cut out 4-inch diameter rounds with 1-inch-diameter holes. Arrange the doughnuts on the prepared baking sheet, cover loosely with plastic wrap and let proof at room temperature until visibly puffy and airy, about 1 hour.
• Set a wire rack over a baking sheet and place the remaining 2 cups of sugar in a shallow bowl. In a heavy-bottom large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 350 degrees. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts and holes in the hot oil. Fry, flipping once, until light golden brown, about 1 minute per side. When done, transfer each to the wire rack and return oil to 350 degrees between batches. While still warm, roll doughnuts and holes in sugar and serve immediately.

SUPER EASY DOUGHNUTS

Steps:

• Stir the vinegar into the milk, and let stand for a few minutes until thick.
• In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and vanilla until well blended. Sift together the flour, baking soda, and salt; stir into the sugar mixture alternating with the vinegar and milk. Roll dough out on a floured surface to 1/3 inch thickness. Cut into doughnuts using a donut cutter. Let stand for about 10 minutes.
• Heat the oil in a large deep skillet to 375 degrees F (190 degrees C). Fry doughnuts in the hot oil until golden, turning over once. Drain on paper towels. Dust with confectioners' sugar while they are still warm, and serve immediately.