Buttermilk Potato Doughnuts Food

BUTTERMILK DOUGHNUTS

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Whisk buttermilk, white sugar, and eggs together in a bowl. Mix flour, baking soda, baking powder, salt, nutmeg, and cinnamon together in another bowl. Stir buttermilk mixture into flour mixture until combined; add butter and knead until a soft dough forms.
• Turn out dough onto a lightly floured work surface and roll to 1/4-inch thick. Cut dough into doughnut shapes using a 2 1/2-inch doughnut cutter.
• Beat confectioners' sugar, margarine, and vanilla extract together in a bowl until smooth. Gradually add milk, stirring constantly, until desired glaze-consistency is reached.
• Working in batches, cook doughnuts in hot oil until golden brown, about 1 minute per side. Transfer cooked doughnuts to a paper-towel lined plate to drain. Dip hot doughnuts into glaze to coat.

OLD-FASHIONED BUTTERMILK DOUGHNUTS

Steps:

• In a large bowl, beat the potatoes, eggs, sugar, buttermilk, butter and lemon zest until blended. Combine the flour, baking powder, salt, nutmeg and baking soda; gradually beat into potato mixture and mix well., Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In a deep cast-iron or electric skillet, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine sugar and cinnamon; roll warm doughnuts in mixture.

BUTTERMILK DOUGHNUTS

Steps:

• Beat eggs until thick and lemony in color.
• Add sugar and beat until smooth.
• stir in vanilla.
• Sift dry ingredients together.
• Add to egg mixture alternating with the buttermilk.
• Turn out onto flour board and roll to 1/2 inch thickness.
• Cut with a floured doughnut cutter. Fry in oil * 375* until golden brown, about three minutes. You will need to turn these.
• Drain on paper towels.
• Melt the chocolate almond bark and roll doughnuts into this and set on wax paper to dry. I do 12 in chocolate and 12 in powdered sugar. the holes get sugar and cinnamon treatment.

CAKE DOUGHNUTS

Steps:

• Line a baking sheet with parchment paper. Use a 3-inch-round cookie cutter or glass to trace 12 circles on the parchment, leaving space between each. Flip the parchment over and lightly coat with cooking spray. Fit a pastry bag with a 1/2-inch round tip or snip a 1/2-inch hole in one corner of a large resealable plastic bag.
• Sift the flour, baking powder, nutmeg and salt into a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium speed until well combined, about 2 minutes. Beat in the whole egg and yolk until incorporated and the mixture turns pale yellow, about 3 minutes. Beat in the milk and vanilla until smooth, scraping down the bowl as needed. Reduce the mixer speed to low; gradually beat in the flour mixture until just incorporated (do not overmix). Transfer the batter to the prepared pastry bag.
• Using the circles as a guide, pipe the batter into 3-inch rings. (To make doughnut holes with the remaining batter, pipe 1-inch rounds onto the parchment.) Refrigerate while you heat the shortening, or cover with plastic wrap and refrigerate overnight.
• Heat about 6 cups shortening in a large pot over medium-high heat until a deep-fry thermometer registers 340 degrees F. (You want to have about 2 inches of liquid once the shortening melts.) Use scissors to cut the parchment around each doughnut, leaving a 1-inch border. Carefully invert 2 doughnuts into the shortening and peel off the parchment with tongs. Fry until golden brown, 1 minute 30 seconds per side. (Fry the doughnut holes 30 seconds per side.) Remove with a slotted spoon and drain on paper towels. Bring the shortening back to 340 degrees F and repeat with the remaining doughnuts.

TWICE-BAKED NEW POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Drizzle the potatoes with the olive oil and toss them to coat. Roast until the potatoes are tender and the skin is slightly crisp, 20 to 25 minutes.
• Use a spoon or small scoop to remove the insides, leaving a small margin of potato intact.
• To the scooped out potatoes, add the Monterey Jack, cream cheese, sour cream, chives, garlic, and salt and pepper to taste. Mash until the mixture is totally smooth. Give it a taste and add more salt if necessary.
• Scoop the mixture into the potato shells. At this point you can cover and refrigerate them until dinnertime. When you're ready, bake the potatoes in the oven until golden brown on top.

BAKED BUTTERMILK DONUTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Adjust an oven rack to upper-middle position. Spray a donut pan with cooking spray.
• Sift flour, sugar, cornstarch, baking powder, nutmeg, and salt together in a large mixing bowl.
• Whisk buttermilk, eggs, baking soda, and vanilla extract together in a smaller bowl.
• Pour melted and cooled shortening into flour mixture and stir until absorbed. Add buttermilk mixture and mix well. Let batter rest for 10 to 15 minutes.
• Pour a scant tablespoon of batter into the well of each donut cup in the prepared pan. Use the back of a spoon to distribute batter evenly across the bottom of each; you won't use up all of the batter in this batch.
• Bake in the preheated oven on the upper-middle rack until golden brown, 12 to 15 minutes. Remove from the oven; let cool in the pan for 2 to 3 minutes before removing onto a wire rack.
• Place powdered sugar into a small paper bag. Toss warm doughnuts in powdered sugar to coat.
• Spray the donut pan with cooking spray again. Spoon batter in tablespoonfuls into the hot pan for the next batch.
• Bake donuts in the preheated oven on the upper-middle rack until golden brown, 12 to 15 minutes. Let cool for 2 to 3 minutes before removing from the pan and toss in powdered sugar.

BUTTERMILK POTATO DOUGHNUT HOLES

Steps:

• In a large bowl, beat the sugar, eggs and shortening. Add the potatoes, buttermilk and vanilla. Combine the dry ingredients; add to potato mixture. Cover and refrigerate 1 hour., In an electric skillet or deep-fat fryer, heat oil to 375°. Drop rounded teaspoonfuls of batter, a few at a time, into hot oil. Fry for 1-1/2 minutes on each side or until golden brown. Drain on paper towels; roll in additional sugar while warm.

CHOCOLATE POTATO DOUGHNUTS

Steps:

• Stir sugar, butter and potatoes into eggs and beat until creamy.
• Sift flour, baking powder, salt, nutmeg and cocoa together.
• Alternately add milk and flour to egg mixture.
• Chill well for 2+ hours (overnight even).
• Roll 1/2 inch thick (*It is best to roll small amounts at a time and keep dough chilled as much as possible. Or you can roll, cut and return doughnut to fridge to keep chilled before frying. It makes it easier to handle).
• Cut out.
• Fry in hot fat (365 F) 3 minutes turning once.

BUTTERMILK CAKE DOUGHNUTS

Steps:

• 1. MAKE THE TOPPINGS: Vanilla Glaze: In a medium bowl, whisk all ingredients until smooth.
• 2. Chocolate Glaze: Heat the cream and butter until hot. Pour over the chocolate and allow to melt 1 minute. Whisk until smooth. Keep warm.
• 3. Cinnamon Sugar: Whisk together the sugar and cinnamon until evenly blended. You can also use powdered sugar!
• 4. MAKE THE DOUGH: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, nutmeg, and cinnamon.
• 5. In a medium bowl, whisk the eggs, buttermilk, sour cream and the melted, cooled butter until combined.
• 6. Combine the dry ingredients into the wet, and stir well to form a sticky dough.
• 7. Line one baking sheet with parchment paper and another baking sheet with two layers of paper towels. Turn the dough out onto a work surface (I use waxed paper) dusted with plenty of flour. Sprinkle the top of the dough with flour and pat it out until it is about ½-inch thick. Use two round cutters about 3" and 1". Dip the cutters in flour each time and cut out as many doughnuts as you can. Gently move the cut doughnuts (and holes) to the parchment lined flour-dusted baking sheet. Press the dough scraps back together and keep cutting until all dough is used.
• 8. Heat 1 1/2-2" of oil in a large pot or deep skillet to 350. Fry a few doughnuts at a time (depending on your pan) for 3-5 minutes, flipping when golden brown on the first side. Remove to the paper towel lined baking sheet to drain while you finish frying the rest.
• 9. Dip or roll in the topping of your choice.

BUTTERMILK POTATO DOUGHNUTS THE OLD-FASHIONED WAY

Steps:

• Cube peeled potatoes into 1 inch chunks and place them in a steamer basket over simmering water. Simmer, covered, until they are very soft and completely give way under the pressure of a fork. Immediately press the hot potatoes through a fine mesh strainer into a bowl. Weigh the riced potato to make sure you have 8oz and set the bowl aside to cool while you assemble the rest.
• Combine the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl and mix thoroughly. (Weigh the dry ingredients and set half aside if you are planning to make two batches of doughnuts.)
• Place the eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment. Mix until the sugar has dissolved and the eggs lighten in color.
• Add the buttermilk, melted butter and vanilla and continue to mix with the whisk attachment until well combined. Add the mashed potatoes and continue whisking until there are no obvious lumps. (Weigh these wet ingredients and set half of it aside in an air tight container in the fridge if you plan to make doughnuts tomorrow as well.)
• Switch out the whisk for the paddle attachment and add the flour mixture to the wet ingredients in two portions. Continue mixing until the dough begins to come together and pull away from the edges of the bowl of the stand mixer. (If using Einkorn wheat, feel free to add flour here if the dough seems way too wet.)
• When ready to fry your doughnuts it will pay to clear the area on either side of your stove and remove anything extraneous, including your children. You will need a medium sized pot, a candy thermometer (a clip to hold the thermometer on the edge of your pan is very useful). Lay out a piece of parchment paper to the left of your fry pot and sprinkle it with flour so the raw, cut doughnuts do not stick to the paper. Place a baking wrack double lined with paper towels to the right side of the fry pot for the recently fried doughnuts. Place an easily visible timer somewhere within arms reach.
• Begin heating your lard. Put enough lard in the pan that it's at least three inches deep when melted. If possible turn on your range hood so that the house doesn't smell crazy when you're finished. Crack a nearby window with a fan blowing out if you don't have a hood. The lard will come to temperature slowly and make little popping sounds - that's moisture that's escaping. Don't worry. Heat to 365F and then manage the heat carefully to ensure that it stays at this temperature while frying. If the lard gets much hotter than this it will scorch the doughnuts. If you fry doughnuts much cooler than this (330 - 350F) the dough will take up too much fat and become heavy in your tum tum.
• Lightly flour (or heavily flour if using Einkorn) a clean work surface. Dust the top of the dough with flour. Use a rolling pin to roll the dough into a rectangle of sorts, 3/8ths to 1/2 inch thick. Use a doughnut cutter dredged in flour and press it into your dough, but do not twist. Twisting binds up the sides of the dough and prevents each doughnut from expanding as much as it would otherwise. Wipe the sides of the cutter after each use, since the dough can be wet, and re-coat with flour. Place each cut doughnut and hole on the parchment paper you carefully laid out to the left of your fry pot. You can lightly knead the scraps together and press or roll the remaining dough as flat as you did before to get the last few doughnuts possible. (Alternately you can follow me down to Braid Town: I take the scraps and roll them into little snakes - usually there are 5. I press the ends together and then kind of squint/cross my eyes and try to see patterns that if repeated will create a coherent braid. It's really fun. I pinch the end of this creation and smush both ends together so that it forms a circle. I fry this one huge braid first because - whatever. It's a one-off weird thing and it will be good to practice frying something once before the real doughnuts are up. It's also fun to have one big doughnut that can be sliced and shared at the table, but it is prone to failure, so do as you wish.)
• With a slotted spatula or spoon gently lower a doughnut into the hot lard and follow with another one or two depending on the size of your pot. (You may need to turn the heat up a little to account for the cooling affect of the cold dough.) Monitor the lard temperature closely. The ideal frying temperature is between 360-365F. The doughnuts will sink beneath the surface of the lard initially but come bobbing back to the surface as they cook. Flip each doughnut once every minute. The doughnuts will take approximately 4 minutes to complete cooking. Remove each doughnut with a slotted spoon and place on the paper towel lined rack to the right of your fry pot to cool. Repeat this process until all the doughnuts you cut have been fried. Now fry your holes about 9 at a time. Holes also take approximately 4 minutes to cook. The best results come from stirring the lard constantly with two chopsticks so that the holes are able do somersaults and cook evenly on all sides.
• If you plan to adorn your doughnuts wait until they have cooled slightly and get creative. Toss them in cinnamon sugar? Sprinkle with powdered sugar? Make a basic glaze? To do this, whisk a tablespoon or two of milk, half and half, or cream into a ½ cup of sifted powdered sugar. Mix vigorously until the glaze is smooth and then dip the tops of each doughnut into the glaze, shaking off the excess. Now you can take your glaze to Flavor Town! Add citrus zest, or vanilla, or finely ground coffee, or cocoa powder, or sprinkles! We can't wait to see what you do with your doughnuts.