Have a doughnut, or two, and celebrate National Donut Day
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Jelly doughnut fiend Homer Simpson and doughnut-munching undercover television cops everywhere may actually be on to something. When a co-worker brings doughnuts into the office, he or she is instantly the person you want to pat on the back, shake hands with and thank repeatedly for your imminent sugar rush. These delightful round puffs of fried dough in every flavor and form are something to be celebrated, and especially today, National Donut Day.
True doughnut lovers know that only occasional doughnut eaters ... ahem, amateurs ... call the doughnut a breakfast pastry. In reality, the doughnut is an anytime treat. The light and airy dough of the raised glazed doughnut or the dense cakey dough of the crumb is meant to be savored. With so many flavors, you could essentially indulge in a different doughnut every day.
If you like the classics, maybe go with a chocolate twist, jelly or simple glazed doughnut. For the health-conscious who still like to have a bit of fun, try the baked and/or steamed doughnuts at Fonuts, and for those who love pork, snag a maple bacon doughnut from the Nickel Diner. Or there’s the foie gras doughnut from Umamicatessen. Watch the video below for more places in L.A. to go to celebrate National Donut Day.
Now that we’ve officially got your doughnut wheels spinning, maybe we’ve inspired you to make a fresh doughnut at home. Check out this recipe for buttermilk doughnuts to make anytime you feel a craving coming on. (Recipe after the jump.)
I guess there really is a little Homer Simpson in all of us.
-- Jenn Harris
Total time: 1 hour
Servings: Makes about 1 1/2 dozen doughnuts
4 1/4 cups (18 ounces) flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
Pinch grated nutmeg
1/4 teaspoon cinnamon
1 egg yolk
3/4 cup sugar
1 teaspoon vanilla
1 cup buttermilk
3 tablespoons butter, melted
1. In a large bowl, sift together the flour, baking powder, baking soda, salt, grated nutmeg and cinnamon.
2. In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat together the eggs and egg yolk with the sugar and vanilla until light and fluffy, 2 to 3 minutes.
3. In a large measuring cup, stir together the buttermilk and butter.
4. Alternately beat the dry ingredients and buttermilk mixture into the egg mixture, one-third at a time, until all of the ingredients are combined and a dough is formed. It will be soft and sticky.
5. With floured hands, remove the dough to a floured board and gently roll out until the dough is one-half inch thick. Using a doughnut cutter, or 2 biscuit cutters (a larger one measuring 3 to 3 1/2 inches in diameter, and a smaller one measuring about 1 inch in diameter), cut the dough into doughnuts, spacing the doughnuts as close as possible. Collect the scraps and roll out to form another batch of doughnuts (note that this batch may be a little tougher than the first as the dough has been worked).
6. Meanwhile, fill a deep fryer with oil, or a large pot to a depth of at least 3 inches, with oil, and heat to a temperature of 350 degrees.
7. Gently place the doughnuts in the oil, being careful not to crowd. Fry the doughnuts on each side until puffed and golden, about 1 1/2 to 2 minutes on each side.