I know it's been a minute since my last post and I am sorry, dear readers, for being so neglectful. But I think today's recipe may well put me on the path to forgiveness!
Let me preface this post by telling you that I am a Sleepyhead. What is a Sleepyhead, you ask? No, I am not referring to some form of Narcolepsy, but I am completely, utterly obsessed with the Fox series Sleepy Hollow. It's a modern adaptation of Irving Washington's classic tale about a headless horseman and the town he terrorizes. Ichabod Crane, played by the charming and handsome Tom Mison, is brilliant and sardonic as he battles his way through the modern era with "Leftenant" Abbie Mills at his side. I'm not going to babble on for too long, so just take my word and watch it if you haven't seen it.
The following recipe was inspired by the episode from season one called Blood Moon. Ichabod experiences doughnut holes for the first time and falls in love...and is then promptly disgusted by the 10% levy (tax). I used buttermilk for a more dense and satisfying doughnut hole along with a dash of cinnamon and nutmeg for a little extra flavor.
So, here you go, my fellow Sleepyheads....and future Sleepyheads! Enjoy! And don't forget to serve them up in a brown paper bag with a cup of coffee on the side!
For the Doughnut Holes
5 Cups Vegetable Oil for Frying
2 Cups All-Purpose Flour
3 Tablespoons Sugar
4 1/2 teaspoons baking powder
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/2 teaspoon salt
1 Cup Buttermilk
1/4 Cup Unsalted Sweet Cream Butter (melted)
For the Glaze
1 3/4 Cups Powdered Sugar
5 Tablespoons Whole Milk
2 teaspoons Vanilla (or Almond) Extract
1) Whisk together all the ingredients for the glaze and set aside. If you're feeling sassy, soften up some cream cheese and throw it in for funsies (be sure to compensate with a little extra milk). It didn't occur to me until after I made this batch that it would have really been delicious.
2) Mix together well all dry ingredients for the doughnuts and in a separate bowl, whisk the buttermilk and the eggs until completely smooth (no obvious whites or yolk floating around).
I know, guys...lots of whisking...we'll get to the fun stuff soon, I promise. In the mean time, let's take a moment to appreciate Tom Mison...so dreamy...
Ahem...where was I? Oh, yeah! Doughnut holes!
3) Combine the buttermilk/egg mixture with the dry ingredients and work until a soft dough forms using a silicone spatula or a wooden spoon. You'll end up with something that looks like this:
4) Add melted butter to the dough and work together well until you have a nice, soft, sticky dough like this:
5) Pre-heat oil in a deep pan to 350º. If you don't fry very often, use a thermometer to keep track of the rising temperature. Hot oil is nothing to mess around with. For the pan, my favorite thing to use is a Lodge Cast Iron Chicken Fryer. Lodge makes amazing cast iron skillets. They last forever and I use them for everything. Being from the Texas, we fry everything in cast iron...that's how my grandma did it and that's how I do it.
6) Using your hands, form the dough into small balls no larger than 2 inches or so. Remember, as soon as the dough hits the hot oil, the baking powder will kick in and those suckers will get bigger. At this point, the dough is not very firm. And that's okay! Form the balls as you cook them. If you do them all at once and set a bunch of them aside, they will turn into blobby messes. So form about 5 balls at a time, pop them in the oil, let them cook, remove and repeat.
** Be sure to use a metal spoon to transfer your doughnut holes to the oil! DO NOT use your fingers because you WILL burn yourself! Safety first, kids!
7) Fry each batch for about 5 minutes, flipping the ball over in the oil halfway through to cook both sides. As I said above, work in small batches, usually no more than 5 to avoid overcrowding the oil. Remove when the doughnut holes are golden brown and set aside on a paper towel to drain the oil. Move to a wire rack, drizzle with the glaze and serve em up warm for that season 2 Sleepy Hollow premiere!
So, there you have it...one of my favorite new recipes and one I will be making in the years to come. Enjoy the season premiere! I know I'll be watching!
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