“So I bought a fryer the other day,” she admitted sheepishly, “just a little one. I promise.”

In a time when everyone is trying to eat more healthfully, it seems a little decadent and impractical to buy a fryer. I mean, I’m on the try to be healthier bandwagon, I just don’t blog often about healthy stuff because it’s less fun.  I felt oddly guilty about buying a fryer, like people were going to judge me and make comments about fried Oreos and such. But buy a fryer I did. In fact, I bought a little baby Cuisinart Fryer (it’s little and cute!).

You know, the thing about fried food, which many people overlook, is that it shouldn’t be greasy. Properly fried food absorbs very little of the oil. Apparently, the hot oil hits the food and turns the water inside into steam.  When done properly, the escaping steam acts as a kind of barrier to the oil getting in. Why do I know this to be true? Alton Brown told me so in an episode of Good Eats. It’s food and science all in one! Hooray!

To celebrate my newest acquisition, I decided that I should make doughnuts. Twisty doughnuts, to be exact. Since these are yeast doughnuts and I was working with a brand new tool, I decided that a recipe would be the way to go. Therefore, I turned to the book Doughnuts, written by Elinore Klivans and photographed by Lauren Burke, for their recipe. It was pretty easy and quite delicious. If you don’t have a fancy fryer like I do, just use a heavy-bottomed pot with a thermometer to make sure you have the oil at the proper temperature.

As a note, I’m going to start trying to give credit to the photographers in the cookbooks as well, if possible. Food photography has become such an important part of the culinary field and a picture can really bring the cooking experience to life. Plus, I like taking pictures of food too.

 

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Doughnut Ingredients:

3/4 C whole milk
3 tbsp unsalted butter
3 1/4 C flour + more for rolling out
1/3 C sugar
1 1/2 tsp cinnamon
1/2 tsp salt
1 package quick rise yeast (2.5 tsp)
2 large eggs
1/2 tsp vanilla
oil for frying

Cinnamon Glaze Ingredients: (not pictured)

6 tbsp unsalted butter, melted
2 1/2 C XXX sugar
1 tsp cinnamon (this is a jumping off point…I really like my cinnamon)
2 tsp vanilla
5 tbsp hot water, plus more as needed.

 

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Combine the milk and butter in a small pot and bring to 125º F. Be careful not to let the milk get too much warmer or it will kill the yeast and your dough won’t rise.

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 Take out our stand mixer, if you have one, and combine 2.5 C of flour with the sugar, yeast, cinnamon and salt. Mix at low speed until combined.

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In a separate bowl, beat together the eggs and vanilla. Add the egg mixture to the dry ingredients and mix until incorporated. Slowly pour in the warm milk and mix.

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Add the remaining flour and mix until it turns into a soft dough.
Turn the dough into a well-oiled bowl, cover with a clean towel or plastic wrap and set in a warm place to rise for 45 minutes, or until about doubled in size.

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After the dough has risen, turn it out onto a well-floured surface and gently roll out with a floured rolling pin. Cut the dough into strips.

 

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Double each strip over and twist a few times, pinching the dough at the end to help it hold its shape. Place the twists on baking sheet lined with parchment paper (oiled is good too), cover and set aside to let rise for another 30 minutes.

 During that 30 minutes, heat your frying oil to 360 degrees and set up your receiving area for the freshly fried doughnuts. (Line a baking sheet with paper towels or brown paper bags. I also like turning a cooling rack upside down on the paper, so that the doughnuts can drain onto the paper, but are not stuck right up against it.) Also, mix up the glaze.

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Cook the twists, a few at a time, until golden brown: Approximately 1 1/2 minutes on the first side and then another minute on the second. Be sure to let oil get back up to temperature between batches of doughnuts.

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Let the doughnuts cool on the paper-lined baking sheet until they are okay to touch, but still warm. Dip the doughnuts in the glaze so that all sides are covered. Set doughnuts aside until the glaze is completely set. Serve immediately or freeze.

Cinnamon Glaze:

Combine the melted butter, cinnamon, vanilla and hot water. Stir. Add more hot water, if needed, until the glaze is smooth and runny, but not watery.

 

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5.0 from 1 reviews
Twisty Doughnuts
 
Recipe Type: Peaches, Please! (www.peachesplease.com)
Author: Doughnuts by Elinore Klivens
Ingredients
  • [b]Doughnuts[/b][br]
  • 3/4 C whole milk
  • 3 Tbsp unsalted butter
  • 3 1/4 C flour, plus more for rolling out
  • 1/3 C sugar
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 package quick rise yeast (2 1/2 tsp)
  • 2 large eggs
  • 1/2 tsp vanilla
  • oil for frying[br]
  • [b]Cinnamon Glaze[/b][br]
  • 6 Tbsp Unsalted Butter, melted
  • 1 1/2 C Powdered Sugar
  • 1 tsp Cinnamon
  • 2 tsp Vanilla
  • 5 Tbsp Hot Water, plus more as needed
Instructions
  1. [b]DOUGHNUTS[/b][br]
  2. Combine the milk and butter in a small pot and bring to 125º F
  3. Take out our stand mixer, if you have one, and combine 2.5 C of flour with the sugar, yeast, cinnamon and salt. Mix at low speed until combined.
  4. In a separate bowl, beat together the eggs and vanilla.
  5. Add the egg mixture to the dry ingredients and mix until incorporated.
  6. Slowly pour in the warm milk and mix.
  7. Add the remaining flour and mix until it turns into a soft dough.
  8. Turn the dough into a well-oiled bowl, cover with a clean towel or saran wrap and set in a warm place to rise for 45 minutes, or until about doubled in size.
  9. After the dough has risen, turn it out onto a well-floured surface and gently roll out with a floured rolling pin.
  10. Cut the dough into strips. Double each strip over and twist a few times, pinching the dough at the end to help it hold its shape. Place the twists on baking sheet lined with parchment paper (oiled is good too), cover and set aside to let rise for another 30 minutes.
  11. Heat your frying oil to 360 degrees. Mix up the Cinnamon Glaze (recipe follows) while the oil is heating and line a baking sheet with paper towels or brown paper bags in preparation for receiving the fried doughnuts.
  12. Cook the twists, a few at a time, until golden brown: Approximately 1 1/2 minutes on the first side and then another minute on the second.
  13. Let the doughnuts cool on the paper-lined baking sheet until they are okay to touch, but still warm. Dip the doughnuts in the glaze so that all sides are covered. Set doughnuts aside until the glaze is completely set. Serve immediately or freeze.[br]
  14. [b]CINNAMON GLAZE[/b][br]
  15. Combine the melted butter, cinnamon, vanilla and hot water. Stir. Add more hot water, if needed, until the glaze is smooth and runny, but not watery.