Makes about 1 1/2 dozen medium doughnuts.
Ingredients:
Doughnut Batter:
- 3 egg yolks
- 1 c unrefined sugar
- 2 Tbsp shortening, melted
- 4 c unbleached flour
- 1 Tbsp baking powder
- 1 tsp sea salt
- 1/2 tsp nutmeg
- 1 (12 oz) can evaporated milk
- 1 tsp lemon zest
- 1 quart vegetable oil
Directions for Batter:
- In a large bowl using a wooden spoon, beat egg yolks. Add sugar and melted shortening. Beat another minute or two, until well-blended.
- In a separate bowl, sift together the flour, baking powder, salt and nutmeg.
- Mix together milk and lemon zest. Alternate adding milk/lemon zest and flour mixture, beating each until you have a soft dough.
- Refrigerate one hour.
- Just before cutting doughnuts, heat oil in a heavy pot or fryer, until it is 360-370 degrees.
- On a lightly floured board, evenly roll out the dough to 1/2 inch thick. Cut out doughnuts with a doughnut cutter.
- Fry doughnuts a few at a time, cooking about 1-2 minutes per side, or until deep brown.
- Remove to a rack over a baking sheet to drain excess oil.
- Dip in granulated sugar, confectioners’ sugar, cinnamon sugar, or frost tops using the glaze recipes below. Cool at least 20 minutes before serving.
Maple Glaze
Ingredients:
- 1/4 c unsalted butter, softened
- 1/2 c pure maple syrup
- 1 c confectioners’ sugar
Directions:
- Mix all ingredients together until smooth. Drizzle on tops of doughnuts while they are still warm. Then dig in finely chopped nuts, coconut, or sprinkles if desired.
- Allow to cool and set at least 20 minutes before serving.
Chocolate Ganache:
Ingredients:
- 1/2 c heavy cream
- 6 Tbsp unsweetened cocoa powder, sifted
- 2 Tbsp granulated sugar
- 1/2 tsp strong brewed coffee
- 1/4 tsp vanilla
Directions:
- In a small saucepan over medium low heat, bring the heavy cream to scalding, stirring often. (Do not scorch!)
- Remove from heat and whisk in the cocoa, sugar, coffee and vanilla until smooth.
- Spread mixture on tops. Doughnuts may be then dipped in finely chopped nuts, coconut or colored sprinkles, if desired.
- Allow to cool and set at least 20 minutes before serving.