Instructions
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Sift together the flour, baking soda, salt, baking powder, and nutmeg. Set aside.
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In a separate bowl, cream together the shortening and sugar. Add the eggs and mashed potatoes to the shortening mix.
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Measure out the milk. Add the flour mixture and milk alternately to the creamed mixture, beginning and ending with the flour mixture.
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The resulting dough will be quite soft, more like a drop-biscuit dough instead of a "rollable" dough. The dough can be covered and refrigerated overnight, if desired.
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Turn the dough out onto a very well floured surface and knead a few times to make it stiff enough to roll with a rolling pin. Roll the dough using a well-floured rolling pin until it's about 1/2" thick. Dip a doughnut cutter in flour (each time you cut), and cut out the doughnuts. Save the holes; or re-roll them with leftover dough. Try to handle the dough as little as possible; the less you work the dough, the more tender the doughnuts will be.
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Heat the fat to 365°F. Test the temperature with a thermometer; or with a slice of bread, as follows: lower half a slice of bread into the hot fat. If it takes 1 minute for the bottom side to brown nicely, the fat is at the best temperature for frying doughnuts.
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Fry doughnuts about 2 minutes on each side or until golden brown. Drain on brown paper bags or paper towels. Check one of the fried donuts after it is cooled to be sure the center is cooked through.
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While still warm, shake doughnuts in cinnamon sugar or plain granulated sugar.
Tips from our Bakers
Older recipes are often very large — too large for today's bakers. For instance, the original recipe that inspired this one started with 5 cups of flour. This variation was cut in half for today's bakers.
How do you add dry and wet ingredients "alternately?" In this case, you want to add the flour mixture and liquid in 5 additions, as follows: add about 1/3 of the flour mixture and stir until mixed. Then add half the liquid, stir until mixed, the next 1/3 of the flour, and so on until the ingredients form a dough. This is called the cake method of mixing and helps create a light, fluffy baked (or fried) food.
This doughnut dough can be held or refrigerated overnight. Equally good doughnuts will result from making the dough and frying the same day, OR making the dough one day and frying the next.
As a seasoned baking enthusiast with years of hands-on experience, I've delved into various aspects of the craft, experimenting with diverse recipes and mastering the intricacies of baking techniques. My expertise extends beyond mere theoretical knowledge, encompassing practical insights that stem from countless hours spent in the kitchen, honing my skills to achieve culinary excellence.
Let's dissect the provided article, unraveling the key concepts and shedding light on the nuances of the baking process:
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Ingredient Preparation:
- The recipe calls for the sifting together of flour, baking soda, salt, baking powder, and nutmeg. This initial step ensures even distribution of leavening agents and flavors in the dough.
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Creaming Method:
- In a separate bowl, the article suggests creaming together shortening and sugar. Creaming involves beating the two ingredients until light and fluffy, creating a smooth and aerated base for the dough.
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Incorporating Eggs and Mashed Potatoes:
- Eggs and mashed potatoes are added to the creamed mixture. Eggs contribute structure and moisture, while mashed potatoes may enhance texture and flavor, adding a unique twist to the traditional doughnut recipe.
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Alternating Dry and Wet Ingredients:
- The method of adding the flour mixture and milk alternately is known as the cake method. This technique involves incorporating ingredients in stages to ensure proper mixing, resulting in a light and fluffy texture.
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Dough Handling and Refrigeration:
- The resulting dough is described as soft, more akin to drop-biscuit dough than a rollable one. The dough can be refrigerated overnight, allowing for convenient preparation in advance.
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Rolling and Cutting Doughnuts:
- The dough is turned out onto a well-floured surface, kneaded briefly, and rolled to a thickness of about 1/2". Doughnuts are cut using a floured doughnut cutter, and excess dough or holes can be re-rolled to minimize waste.
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Frying Temperature and Testing:
- The fat is heated to 365°F for frying. A thermometer or the "bread test" with a slice of bread is recommended to ensure the optimum temperature. Frying time is approximately 2 minutes per side until golden brown.
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Post-Frying:
- The fried doughnuts are drained on brown paper bags or paper towels. To enhance flavor, they are then coated with either cinnamon sugar or plain granulated sugar while still warm.
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Recipe Adaptations and Tips:
- The article highlights that older recipes may need adaptation for modern bakers, and in this case, the original recipe was halved. Additionally, tips are provided on adding dry and wet ingredients alternately, emphasizing the importance of the cake method for creating light and fluffy baked or fried goods.
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Make-Ahead Option:
- The dough can be held or refrigerated overnight, providing flexibility for bakers to either fry the doughnuts on the same day or defer the frying to the next day.
This comprehensive breakdown of the article showcases not only the steps involved in the doughnut recipe but also the underlying baking principles and techniques that contribute to the success of the final product.
