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Saturday, March 28, 2009

Old Fashioned Buttermilk Cake Doughnuts

The Altitude Adjustment Section
Remember when doughnuts were fresh baked and actually tasted good? Well those days are here again. Here is your feel- good recipe of the day for old fashioned buttermilk cake doughnuts from Nancy Silverstone of La Brea Bakery.

1/4 cup crème fraiche, or sour cream
3 1/4 cups unbleached pastry flour or A.P. flour
3/4 cup granulated sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 1/2 teaspoon nutmeg
1 teaspoon dry yeast
3/4 cup plus 2 tablespoons buttermilk
1 large egg
2 large yolks
1 tablespoon vanilla extract

In a small stainless steel bowl over a pot of gently simmering water, heat the crème fraiche or sour cream until just warm. In a large pot, heat the canola oil for frying to 375 degrees. Over a large bowl, sift to combine the flour, sugar, soda and powder, salt and nutmeg. Make a well in the center and place the yeast in the center and add the warm crème fraiche. Allow to soften about 1 minute. Pour the buttermilk, whole egg, egg yolks, and vanilla extract into the well and whisk together all the liquid ingredients. Using one hand, gradually draw in the dry ingredients. Mix slowly and gradually until the mixture forms a sticky and smooth dough. Wash and dry your hands and dust them with flour. Sift a layer of flour onto your cutting board. Scrape the dough onto your board and dust with more flour. Working quickly, pat the dough into a 1/2 inch thick round. Dip the cutter into flour and cut a circle then get another small round and cut out the center. Fry the doughnuts and the holes a few at a time in hot oil. Sift powdered sugar or cinnamon sugar over warm doughnuts and eat all up! This recipe makes 15 doughnuts and holes. After this you will never stop at Dunkin Doughnuts again!