donuts – The Interiors Addict

Foodie Friday: Buttermilk doughnuts

Perfect for a weekend treat, these old-fashioned cake doughnuts and doughnut holes from Williams-Sonoma are beautifully aromatic with cinnamon and freshly grated nutmeg. They’re easy to prepare and so delicious you might want to make a few batches! The doughnuts will almost triple in thickness while they’re cooking, so be sure to fry them in batches to avoid crowding.

Ingredients

2 1/4 cups all-purpose flour, plus more for dusting
3/4 tsp freshly grated nutmeg
1/2 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup caster sugar
1 tbs unsalted butter, melted
1/2 cup buttermilk
Peanut or canola oil for deep-frying
Icing sugar for dusting

Method

In a bowl, sift together the flour, nutmeg, cinnamon, baking powder, baking soda and salt. Set aside.

To make the dough by hand, in a large bowl, whisk together the egg and caster sugar until creamy and pale. Add the melted butter and buttermilk and whisk until blended. Add the flour mixture and stir with a wooden spoon until the dough holds together.

To make the dough with an electric mixer, in a large bowl, beat together the egg and caster sugar on low speed until creamy and pale. Add the melted butter and buttermilk and beat until blended. Reduce the speed to low, add the flour mixture and beat until the dough holds together.

Line a large baking tray with paper towels. In a deep, heavy saucepan, pour in oil to a depth of 5 cm and heat to 185°C (check with a deep-frying thermometer like this Digital Candy & Deep Fry Thermometer from Williams-Sonoma, or test with a cube of bread; it should turn golden in 60 seconds).

Turn the dough out onto a lightly floured work surface. Roll out to a 25 cm round about 1 cm thick. Use a 7 cm cookie cutter to cut out 8 rounds, then use a 2 cm cutter to cut a round from the centre of each.

When the oil is up to temperature, place 2 doughnuts and 2 doughnut holes into the oil and fry for about 2 minutes until deep golden brown. Using a slotted spoon, turn them and fry on the other side, about 1 1/2 minutes. Using the slotted spoon, transfer to the paper towels to drain. Repeat with the remaining doughnuts and doughnut holes.

Arrange the doughnuts and holes on a serving plate. Using a fine-mesh sieve, dust with icing sugar and serve immediately. Makes 8 doughnuts and 8 doughnut holes.

– Recipe adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce.

Foodie Friday: Mini Ricotta Doughnuts

What are the weekends for if not for a little indulgence? These Italian-inspired doughnuts are filled with good, wholesome ingredients and they’re not overly sweet, making them the perfect treat for any time of day – even breakfast. Yep, we’re going to say it, they’re almost good for you.

Ricotta is a perfect ingredient for spring, being the most simple fresh cheese around. Traditionally, it’s made with the whey left over from the production of other cheeses and always is best when it’s freshly made. You can easily make your own, too, by heating cream and full-cream milk, adding vinegar and salt, and then draining the mixture over cheesecloth. There are countless recipes online to try.

The addition of ricotta makes this dough light and tender, which is perfect for yielding deliciously fluffy fritters with a sophisticated tang. The flavour is further elevated by the lemon zest (you could substitute orange zest) and fresh thyme. Choose a neutral-tasting honey so it doesn’t overpower the delicate flavour of the fritters. Or you could ditch the honey drizzle altogether and simply finish with a dusting of icing sugar.

STYLING TIP These delicious little morsels should be served and enjoyed as quickly as possible after cooking. They are a rustic dessert, so keep presentation casual and simple. If you’re serving to guests at the table, consider presenting the honey drizzle in small shot glasses garnished with an extra sprig of thyme.

Ingredients

Canola oil for deep-frying
3/4 cup (125 g) plain flour
2 tsp baking powder
2 tsp finely grated lemon zest
1/4 tsp salt
1 cup (250 g) full-cream ricotta
2 eggs, lightly beaten
2 tbsp sugar
1 1/2 tsp vanilla extract

For the honey drizzle:

1/4 cup (90 g) honey
1 tsp coarsely chopped fresh thyme
1 tsp finely grated lemon zest

Method

Pour oil to a depth of 4 cm into a deep, heavy saucepan and heat to 190°C on a deep-frying thermometer.

In a bowl, whisk together the flour, baking powder, lemon zest and salt. In a large bowl, whisk together the ricotta, eggs, sugar and vanilla. Add the dry ingredients and whisk until well blended.

Working in batches, gently drop level tablespoonfuls of the batter into the hot oil and fry, turning occasionally, until golden, about 3 minutes (be careful, hot oil will spit). Using a slotted spoon, transfer to paper towels to drain. Allow the oil to return to 190°C between batches.

Meanwhile, in a small saucepan, warm the honey, thyme, and lemon zest, stirring occasionally, until a thin, fragrant sauce forms. Serve alongside or drizzle over the finished doughnuts. Makes 24 doughnuts.

–This recipe is adapted from one in Dessert of the Day by Kim Laidlaw. Head to Williams-Sonoma for more foodie inspiration, or book a cooking class in their Sydney Cooking School.