Cake Doughnuts
Makes 20
2 quarts canola oil
2 cups all-purpose flour, plus more for dusting
1/4 cup sour cream
1 1/4 cups cake flour (not self-rising)
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2teaspoons coarse salt
1 1/2 teaspoons freshly grated nutmeg
1 packet active dry yeast or 0.6 ounces cake yeast
3/4 cup plus 2 tablespoons nonfat buttermilk
1 extra-large whole egg
2 extra-large egg yolks
1 teaspoon pure vanilla extract
1 1/4 cups nonmelting or confectioners� sugar
1. Heat oil in a low-sided six-quart saucepan over medium-high heat until a
deep-frying thermometer registers 375 degrees. Lightly dust a baking pan with
all-purpose flour, and line a second one with paper towels; set both aside.
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2. Meanwhile, place sour cream in a heat-proof bowl or top of a double boiler;
set over a pan of simmering water. Heat until warm to the touch. Remove from
heat; set aside.
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3. In a large bowl, sift together all-purpose flour, cake flour, granulated
sugar, baking powder, baking soda, salt, and nutmeg. Make a large well; place
yeast in center. Pour warm sour cream over yeast, and let sit 1 minute.
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4. Place buttermilk, whole egg, egg yolks, and vanilla in a medium bowl; whisk
to combine. Pour egg mixture over sour cream. Using a wooden spoon, gradually
draw the flour mixture into the egg mixture, stirring until smooth before
drawing in more flour. Continue until all flour mixture has been incorporated;
the dough will be very sticky.
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5. Sift a heavy coat of flour onto a clean work surface. Turn out dough. Sift
another heavy layer of flour over dough. Using your hands, pat the dough until
it is 1/2 inch thick. Using a 2 3/4-inch doughnut cutter, cut out the doughnuts
as close together as possible, dipping the cutter in flour before each cut.
Transfer doughnuts to floured pan, and let rest 10 minutes, but not more.
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6. Carefully transfer four doughnuts to hot oil. Cook until golden, about 2
minutes. Turn over; continue cooking until evenly browned on both sides, about 2
minutes more. Using a slotted spoon, transfer doughnuts to lined pan. Repeat
with the remaining doughnuts.
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7. Gather remaining dough scraps into a ball. Let rest 10 minutes; pat into a
1/2-inch-thick rectangle. Cut, let rest 10 minutes, and cook.
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8. When cool enough to handle, sift nonmelting sugar over tops; serve
immediately.
