Via designsponge.com
No Yeast Cake Doughnuts
Makes 24
Ingredients:
- 1 quart peanut oil (or a 50/50 peanut and vegetable oil blend)
- doughnuts:
- 1 tablespoon vegetable shortening
- ½ cup sugar
- 1 egg yolk
- 1¾ cup plus 2 tablespoons all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup whole milk
- :glaze
- 1 cup powdered sugar, sifted
- 2 to 4 tablespoons heavy cream (depending on desired consistency)
- ½ teaspoon vanilla extract
- garnishes:
- 2/3 cup chopped peanuts
- 2/3 cup shredded coconut
- 1 cup powdered sugar, sifted
Preheat oil to 365°F.
- Whisk together the shortening, sugar and egg yolk until well combined.
- In another bowl sift together the flour, baking powder, salt, and cinnamon.
- Alternate adding the flour mixture and milk to the yolk mixture until a dough has just formed.
- Turn the dough onto a clean surface and knead until smooth, 3 to 5 minutes.
- Lightly flour the surface and roll dough until ½ inch thick.
- Use a 2 to 2 ½ inch circle cutter to cut out doughnuts, then use a small ½ inch piping tip (or any small ½ inch round you have) to cut out doughnut holes.
- Carefully drop 3 to 4 doughnuts at a time into the oil and fry for 1 ½ to 2 minutes, flipping the doughnuts after a minute.
- Drain on paper towels and repeat until all the doughnuts have been made. (at this time you can re-roll the scraps to make more doughnuts)
For the glaze: Place powdered sugar, cream and vanilla in a bowl and stir together with a fork until smooth.
To assemble: Dip each doughnut top into the glaze and gently press into either the peanuts or coconuts until they adhere to the glaze. Serve.
For the powdered sugar: Place powdered sugar and a few doughnuts into a paper bag and shake until all the doughnuts have been fully covered. Carefully remove doughnuts from bag and repeat. Serve.
