Cook the Book: Spiced Buttermilk Doughnut Holes

Name: Cook the Book: Spiced Buttermilk Doughnut Holes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 60
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 1 teaspoons baking soda; 118 milliliters buttermilk; 1 extra large egg, at room temperature; 237 milliliters (4 1/2) all-purpose flour; 283 grams 1/2 cups granulated sugar. divided; 2 teaspoons ground cinnamon, divided; 1 teaspoons ground ginger, divided; 1 teaspoon finely grated lemon zest; 1 teaspoon freshly grated nutmeg, divided; 946 milliliters canola or safflower oil; 0 teaspoons kosher or fine-grained sea salt; 1 Tbsp unsalted butter, melted; 1 teaspoons pure vanilla extract

You can never have too many morn meal recipes, so give Cook the Book: Spiced Buttermilk Doughnut Holes a try. This recipe serves 60. One portion of this dish contains about 1g of protein, 2g of fat, and a total of 47 calories. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up granulated sugar, safflower oil, egg, and a few other things to make it today.

Instructions

Pour the oil into a 3- or 4-quart heavy-duty saucepan. Insert a candy or instant-read thermometer into the oil and heat the oil over medium heat until it registers 375°F. Line a baking sheet with a double layer of paper towels.

Ingredients you will need

Candy

Cooking Oil

Equipment you will use

Baking Sheet

Paper Towels

Kitchen Thermometer

Sauce Pan

Place one cup of sugar in a small bowl or plastic bag and add 2 teaspoons of cinnamon, 1/2 teaspoon of nutmeg, and 1/2 teaspoon of ginger. Stir or shake together until well blended. Set this spiced sugar aside while making the doughnut holes.

Ingredients you will need

Cinnamon

Ginger

Nutmeg

Shake

Sugar

Equipment you will use

Ziploc Bags

Bowl

Over a medium-size bowl, sift together the flours, baking powder, baking soda, the remaining 1/4 teaspoon of cinnamon, and 1/4 teaspoon of ginger.

Ingredients you will need

Baking Soda

Cinnamon

Ginger

Equipment you will use

Bowl

Add the remaining 1/2 cup of sugar, 1/2 teaspoon of nutmeg, and the salt and toss to blend.

Ingredients you will need

Nutmeg

Sugar

Salt

Whisk the egg in a large bowl.

Ingredients you will need

Egg

Equipment you will use

Whisk

Bowl

Add the buttermilk, melted butter, lemon zest, and vanilla and whisk until smooth.

Ingredients you will need

Buttermilk

Lemon Zest

Vanilla

Butter

Equipment you will use

Whisk

Add the flour mixture in two stages, folding together gently with a rubber spatula until thoroughly mixed.

Ingredients you will need

All Purpose Flour

Equipment you will use

Spatula

Using a 1-inch round ice cream scoop, place 5 or 6 scoops of the batter into the hot oil. Cook for 2 to 3 minutes, until golden brown, turing once.

Ingredients you will need

Ice Cream

Cooking Oil

Equipment you will use

Ice Cream Scoop

Use a skimmer or slotted spoon to remove the doughnut holes from the oil and place them on the lined baking sheet.

Ingredients you will need

Cooking Oil

Equipment you will use

Slotted Spoon

Baking Sheet

Skimmer

Let them cool slightly, then roll them in the spiced sugar. If the spiced sugar is in a plastic bag, shake 2 or 3 doughnut holes at a time in the spiced sugar to coat.

Ingredients you will need

Shake

Sugar

Roll

Equipment you will use

Ziploc Bags

Place the doughnut holes back on the baking sheet and cool them slightly. Repeat with the remaining batter.

Equipment you will use

Baking Sheet

Serve doughnut holes warm or at room temperature.

Note on saving the doughnuts: Although the doughnut holes are best eaten the day they are made, they will keep for 3 days. Store them on a plate, tightly covered with aluminum foil. They can be rewarmed in a 350°F oven for 10 minutes.

Equipment you will use

Aluminum Foil