-
Makes
10
Author Notes
When canned biscuit dough can produce a donut of passable quality, can you imagine what honest-to-goodness homemade biscuit dough would do? And what if that dough had the best qualities of both a good, buttery biscuit and a yeasted donut? I couldn’t help myself. I had to find out.
I was not disappointed. As soon as the first round hit the oil, I knew I was in for a treat. I could see the layers of dough puffing up into a crispy, tender, yeasty donut. I could smell the butter in the dough sizzling and taking on nutty, caramelized notes. When I cut into one, still-warm, I could see all the flaky layers separated out. It looked like a poor-man’s cronut. And it tasted even better. —Sarah Coates
- Test Kitchen-Approved
Ingredients
1 teaspoon
active dry yeast
1 cup
whole milk, at room temperature
2 1/2 cups
all purpose flour
2 1/2 teaspoons
baking powder
2 tablespoons
sugar
1/2 teaspoon
salt
8 tablespoons
butter, cold-
Oil, for frying
Directions
- Mix the yeast into the room-temperature milk. Set aside while you assemble the rest of the ingredients.
- Place all of the dry ingredients into the bowl of a stand mixer fitted with the dough hook. Mix briefly to combine.
- Cut the cold butter into 1/2-inch cubes, and add them to the dry ingredients. Work the mixture on a low speed for about 2 minutes, or until the butter is mostly incorporated into the flour, with some larger flakes of butter still visible. Mix more than you would for traditional biscuits or a pie dough: Most of the butter should be incorporated into the flour.
- Add the milk and yeast to the mixer, and mix on a medium speed, just until the mixture starts to cohere and there is no dry flour in the bottom of the bowl.
- Dump the mixture out onto a floured surface, and pat and knead it together until it forms a smooth ball. Roll the dough out to about 1/2-inch thickness, and use a doughnut cutter (or a biscuit cutter and a piping nozzle) to cut out as many donuts as you can. With a 3-inch cutter, you should end up with 10 biscuits, re-rolling the dough scraps twice.
- Set aside your donuts and donut holes in a cool place for 30 minutes. Unlike traditional yeast baking, you do not want to put this in a warm spot — that would cause the butter in the biscuits to melt and would make these very tough to work with.
- When the donuts have had their 30 minute rest, heat about 2 inches of oil in a wide, deep pan, and bring it up to 350° F (170° C). Alternatively, you can place one of the donut holes into the cold oil. When it turns golden brown, the oil is hot enough to fry in.
- Place a few donuts at a time into the hot oil (fewer is best — you don’t want the oil to bubble over). They need about 1 1/2 minutes per side. When they have turned a dark golden brown and have puffed up to about twice their size, the donuts are ready. Carefully remove the donuts from the oil, and place them on a cooling rack or some paper towel to drain.
- Once they’re all cooked, you can either toss the donuts in cinnamon sugar or powdered sugar, or glaze them. I used a mixture of puréed blackberries and icing sugar to top mine.
Sarah is the author and photographer behind The Sugar Hit, a blog solely devoted to the joys of eating. She is a typical 21st century creative type, totally obsessed with food, writing, design, photography and styling. She lives in Brisbane, Australia and regularly eats mountains of crudités in a misguided attempt to offset the staggering amounts of butter she consumes daily.
,
, Fried,Angel
, Makes 10 Author Notes When canned biscuit dough can produce a donut of passable quality, can you imagine what honest-to-goodness homemade biscuit dough would do? And what if that dough had the best qualities of both a good, buttery biscuit and a yeasted donut? I couldn’t help myself. I had to find out. I was
, http://www.edamam.com/ontologies/edamam.owl#recipe_2872989ee1f5bf57768bb5db89460666
, 10
,
, Low Potassium,Kidney-Friendly,Vegetarian,Pescatarian,Egg-Free,Peanut-Free,Tree-Nut-Free,Soy-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Kosher
,
, Ingredients:
- 1 teaspoon active dry yeast
- 1 cup whole milk, at room temperature
- 2 1/2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 8 tablespoons butter, cold
- Oil, for frying
,
, Makes 10 Author Notes When canned biscuit dough can produce a donut of passable quality, can you imagine what honest-to-goodness homemade biscuit dough would do? And what if that dough had the best qualities of both a good, buttery biscuit and a yeasted donut? I couldn’t help myself. I had to find out. I was not disappointed. As soon as the first round hit the oil, I knew I was in for a treat. I could see the layers of dough puffing up into a crispy, tender, yeasty donut. I could smell the butter in the dough sizzling and taking on nutty, caramelized notes. When I cut into one, still-warm, I could see all the flaky layers separated out. It looked like a poor-man’s cronut. And it tasted even better. —Sarah Coates Test Kitchen-Approved Ingredients 1 teaspoon active dry yeast 1 cup whole milk, at room temperature 2 1/2 cups all purpose flour 2 1/2 teaspoons baking powder 2 tablespoons sugar 1/2 teaspoon salt 8 tablespoons butter, cold Oil, for frying Directions Mix the yeast into the room-temperature milk. Set aside while you assemble the rest of the ingredients. Place all of the dry ingredients into the bowl of a stand mixer fitted with the dough hook. Mix briefly to combine. Cut the cold butter into 1/2-inch cubes, and add them to the dry ingredients. Work the mixture on a low speed for about 2 minutes, or until the butter is mostly incorporated into the flour, with some larger flakes of butter still visible. Mix more than you would for traditional biscuits or a pie dough: Most of the butter should be incorporated into the flour. Add the milk and yeast to the mixer, and mix on a medium speed, just until the mixture starts to cohere and there is no dry flour in the bottom of the bowl. Dump the mixture out onto a floured surface, and pat and knead it together until it forms a smooth ball. Roll the dough out to about 1/2-inch thickness, and use a doughnut cutter (or a biscuit cutter and a piping nozzle) to cut out as many donuts as you can. With a 3-inch cutter, you should end up with 10 biscuits, re-rolling the dough scraps twice. Set aside your donuts and donut holes in a cool place for 30 minutes. Unlike traditional yeast baking, you do not want to put this in a warm spot — that would cause the butter in the biscuits to melt and would make these very tough to work with. When the donuts have had their 30 minute rest, heat about 2 inches of oil in a wide, deep pan, and bring it up to 350° F (170° C). Alternatively, you can place one of the donut holes into the cold oil. When it turns golden brown, the oil is hot enough to fry in. Place a few donuts at a time into the hot oil (fewer is best — you don’t want the oil to bubble over). They need about 1 1/2 minutes per side. When they have turned a dark golden brown and have puffed up to about twice their size, the donuts are ready. Carefully remove the donuts from the oil, and place them on a cooling rack or some paper towel to drain. Once they’re all cooked, you can either toss the donuts in cinnamon sugar or powdered sugar, or glaze them. I used a mixture of puréed blackberries and icing sugar to top mine. Sarah is the author and photographer behind The Sugar Hit, a blog solely devoted to the joys of eating. She is a typical 21st century creative type, totally obsessed with food, writing, design, photography and styling. She lives in Brisbane, Australia and regularly eats mountains of crudités in a misguided attempt to offset the staggering amounts of butter she consumes daily.
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