The Donut Book is a wonderful read; a version of doughnut history. No one can agree where exactly the doughnut came from or when the first one was created.
"There have been claims of all kinds about doughnuts, for they are, after all, a part of American folklore (Steinberg)."
-Evan Jones, American Food
Buttermilk Doughnuts by Evan Jones:
Makes about 16.
Ingredients:
2 eggs
1 egg yolk
1 Cup sugar
1 Cup buttermilk
4 Cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1 Tablespoon butter, melted
Oil for deep frying
Method:
Beat eggs and yolk together, then gradually add sugar and buttermilk. Sift flour, baking powder, baking soda, and salt together and stir into egg mixture; add nutmeg and melted butter. This batter should not be refrigerated, so cut doughnut shapes, let them rest for about 5 minutes on a lightly floured surface, and then fry as in the preceding recipe.
Works Cited:
Steinberg, Sally L. The Donut Book. New York: Alfred A. Knopf, 1987. Print.
This recipe has wonderful flavor but the frying time and texture were hard to figure out and the final product was left greasy on the bottom. The problem probably lies in my simple methods of doughnut cookery here at my apartment but I feel the recipe has merit for my Food Truck. I will of course make it my own.
"There have been claims of all kinds about doughnuts, for they are, after all, a part of American folklore (Steinberg)."
-Evan Jones, American Food
Buttermilk Doughnuts by Evan Jones:
Makes about 16.
Ingredients:
2 eggs
1 egg yolk
1 Cup sugar
1 Cup buttermilk
4 Cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1 Tablespoon butter, melted
Oil for deep frying
Method:
Beat eggs and yolk together, then gradually add sugar and buttermilk. Sift flour, baking powder, baking soda, and salt together and stir into egg mixture; add nutmeg and melted butter. This batter should not be refrigerated, so cut doughnut shapes, let them rest for about 5 minutes on a lightly floured surface, and then fry as in the preceding recipe.
Works Cited:
Steinberg, Sally L. The Donut Book. New York: Alfred A. Knopf, 1987. Print.
This recipe has wonderful flavor but the frying time and texture were hard to figure out and the final product was left greasy on the bottom. The problem probably lies in my simple methods of doughnut cookery here at my apartment but I feel the recipe has merit for my Food Truck. I will of course make it my own.
TT
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