Tuesday Treat - Cake Doughnuts

I was lucky enough to win the James Beard's American Cookery cookbook. I REALLY wanted that baby and I worked hard at winning it and the lucky gods were on my side.  I have to admit I have been having fun with it since it arrived several months ago. The recipes are classics and today I give you a real classic -  doughnuts!


Crullers to be exact. What could be better than fried dough?
So simple yet oh, so good!


Beat 4 eggs until very light (I used 3 duck eggs) then beat in 2/3 cup of sugar a little at a time.

The recipe called for grated lemon rind (I tsp) and I didn't have any so I used some grated nutmeg. I figure you gotta roll with what you got, right? Add your lemon rind or whatever and 1/3 cup melted butter.


Sift together 3 1/2 cups flour (I used King Arthur White Whole Wheat Flour - I use it for just about EVERYTHING and it works great!) 1/2 tsp salt and 3 tsp baking powder.

Add the flour mixture and 1/3 cup milk (I used goat's milk, of course!) alternatively to the egg mixture. Stir just to combine.


Chill the dough for about 30 minutes.


Place the dough on a floured surface

Roll out to about 1/4" thick and cut with a pastry wheel if you have one for a decorative edge. I used a ravioli cutter.

Cut into strips of 1/2" by 2 - 2 1/2"

Twist the strips as you drop them into hot oil (heated to 370*). Don't fry too many at a time. You don't want to overcrowd them.
When lightly browned turn them over to cook on the other side.

When they are done drain them on paper towels.
Don't over fry or they will be grease sticks - heh


Mine came out very yummy! 
Nice and light with airy centers.

I won't be making these often but they were a delicious treat.
Plus, they froze well.
I did dust them with confectioner's sugar.


I hope you all enjoyed today's treat!