My husband loves three things. Me, Football, and fried desserts. In fact, one year he forced me to go to the North Carolina State Fair for his birthday so he could try whatever the ‘fried-dessert-of-the-moment’ was. In case you were wondering, I barely survived. But, the one thing it did was pique my curiosity. This past weekend I accomplished my second baking New Years Resolution, the baking of fried goods. Because, how hard is frying stuff really?
As it turns out, it’s actually kind of hard. And actually kind of messy. And you’re then left with an unpleasant amount of oil that my husband insisted just ‘throwing behind the garage’ was not actually an acceptable clean-up method. But you guys, let me just tell you this. The moment that freshly-fried doughnut hits your lip, a mere minute after coming out of the fryer it is like a little taste of heaven. Half I covered in a shameful amount of cinnamon sugar and the other half I dipped in Nutella, because duh. Lastly, and probably most importantly let me leave you with this: frying doughnuts literally makes your house smell like a state fair…without ever actually having to go to a state fair. You’re welcome.
recipe by Zoe Nathan of Huckleberry
3 tbsp milk
2 tbsp active dry year
1 3/4 cups all-purpose flour
1 3/4 cups bread flour
1/2 cup + 1 tsp sugar
5 eggs, beaten
1 cup unsalted butter, very soft
1. Slightly warm the milk and pour into the bowl of a stand mixer fitted with the dough hook. Add the yeast and whisk by hand to combine. Add the all-purpose flour, bread flour, sugar, salt and eggs. Mix on low speed until the dough comes together, 1-2 minutes
2. Increase the mixer speed to medium-high and work the dough for 6 minutes. Pause about every minute to push the dough back down into the bowl and off the hook.
3. Reduce the mixer speed to low and slowly add the butter, a little at a time, over the course of 2 minutes. Pause halfway through to scrape down the bowl and hook. When the butter beings to blend in, increase the mixer speed to medium-high to fully incorporate the in butter and bring the dough back together, 4-6 minutes longer.
4. Transfer the dough to a greased sheet pan, cover with plastic wrap, and refrigerate for at least 1 hour.
5. Divide the dough into two equal balls, about 11 oz/315 g each. Transfer to a greased sheet pan, wrap in plastic, and refrigerate overnight.
Cinnamon-Sugar and Nutella Doughnuts
1 batch Brioche dough
2 cups sugar
1 tbsp cinnamon
1/2 teaspoon salt
1 1/4 cup nutella
1/2 cup whole milk, plus 2 tbsp as needed
1. Remove the dough from the refrigerator and dump it onto a clean, liberally floured work surface. Sprinkle more flour on top of the dough. Flatten the dough by hand or by rolling it to a thickness of 1 1/2 to 1 3/4 in.
2. Using a 3 in round cutter, cut 10 rounds and transfer them to a greased sheet pan, spacing them 1 1/2 in apart. Using a 1/2 in round cutter, cut a small hole in each round and place them on the pan as well. Use the leftover dough to cut more holes and place them on the sheet pan, too.
3. Loosely cover the dough with plastic wrap and allow to rise at room temperature, or refrigerate overnight and allow to rise in the morning, until doubled in size, 1-2 hours.
4. Meanwhile, stir together the sugar, cinnamon, and salt in a medium bowl. Set aside.
5. Heat 3 in canola oil to 375 degrees F in a Dutch oven or countertop fryer. Begin by frying one test doughnut; after about 2 minutes per side, remove it from the fryer and break it open to check that it’s cooked through. If it’s browned on the outside but raw inside, it means the dough is underpriced and has not risen enough. stop frying, re-wrap the doughnuts, let them continue to rise and try again.
6. When the dough is ready, place each doughnut onto a spider, or other long-handled skimmer, and carefully lower it into the oil. Working in batches, fry three or four doughnuts at a time u until they are nice and golden brown, about 1-2 minutes per side; then fry the holes all at once until golden.
7. Either immediately toss the doughnuts in cinnamon-sugar and serve hot or
8. Spoon the Nutella into a large bowl. Gradually add the 1/2 cup milk, a little at a time, whisking until smooth. Check the consistency and add 2 tbsp more milk if needed. Once doughnuts have cooled, about 15 minutes, dip the top half of the cooled doughnuts in the glaze. Transfer to a cooling rack to set up.