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PostPosted: Mon Nov 10, 2008 12:29 pm    Post subject: Buttermilk Donuts with Maple Glaze Reply with quote

(Thanks to Prudence Pennywise)

Money Saving Tips: Homemade donuts are pretty inexpensive, especially if you only use an inch of oil, like I do. You can save the oil, strain it and reuse it for frying later-if you can stand to live so dangerously. Leftover mashed potatoes are handy here too. Donuts do not keep well, so drop off to the neighbors whatever you won't be eating.
Maple Glazed Buttermilk Donuts, adapted from my friend Kristen:
Estimated Cost: $4.00 for 1 dozen donuts and loads of donut holes
Notes: Follow the directions carefully for best results. Be extra careful not to add too much flour. Sticky dough makes for velvety donuts. This is one case that I use instant mashed potatoes for their smoothness and convenience. Maple extract makes the glaze extra special.

2 eggs
2/3 cup sugar
1 cup buttermilk
1 teaspoon vanilla
4 tablespoons melted butter
1 cup mashed potatoes (I use 1 cup boiling water and 1/2 cup instant mashed potato flakes or buds)
4 and 1/2 cups flour, DIVIDED
2 and 1/2 teaspoons baking powder
3/4 teaspoons baking soda
1 teaspoon salt
pinch of nutmeg (two quick shakes)

In the bowl of a stand mixer, beat eggs until frothy.
Add sugar and beat well. Add buttermilk butter, vanilla. Stir in mashed potaotes.
Sprinkle exactly 3 and 1/2 cups flour, plus powder, soda, salt and nutmeg over the dough.
Stir until just blended. The dough will be extremely sticky.
Line a dinner plate with waxed paper. Sprinkle 1/2 cup flour on top of abouwaxed paper.
Gather sticky dough up and press onto waxed paper; sprinkle the top with remaining 1/2 cup flour.
* If you need to pat atop a little more flour to be able to work with the dough, go ahead and sprinkle/pat it on top but DO NOT mix it in. (You can refrigerate dough for a couple of hours at this point if you want, but not for too long or the dough will turn black from the potatoes.)

Let the dough rest on the plate for five minutes. Meanwhile, heat large heavy pot with 1 inch of oil until oil is about 375 degrees.
Turn donuts out onto flat floured surface.
Pat the dough into a square only slightly larger than the plate. The dough should be about 1/2 inch thick. (Do not knead in the flour that have you sprinkled on the donuts. It will cook away on the outside, promise.)
Cut donuts with donut cutter, or use the top of a prescription pill bottle for donut holes. Holes are the best in my opinion.
Fry donuts until pale golden brown, turning once.
Drain on paper towels.
Cool for five minutes before glazing.

Maple Glaze
Notes: This makes enough for half a batch of donuts, in case you want to make some powdered sugar donuts or plain sugar.
Combine 2 cups powdered sugar, 2 teaspoons maple extract and about 4 tablespoons cream (or milk) until smooth.

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