Empty My Fridge
Every Massachusetts Kid Knows This Donut — Here's How to Make It
Ingredients
- Flour2 ½ cups
- Baking powder1 ½ tsp
- Baking soda½ tsp
- Salt½ tsp
- Nutmeg · ground½ tsp
- Sugar½ cups + 1 tbsp
- Butter · softened3 tbsp
- Egg2
- Buttermilk⅔ cups
- Vanilla1 tsp
- Vegetable oil6 cups
Instructions
- Whisk together the cake flour, baking powder, baking soda, salt and nutmeg in a medium bowl until evenly mixed. Set aside.
- Beat the sugar and softened butter on medium speed until sandy, about 1 minute. Add the egg and egg yolk and beat until smooth, about 3 minutes. Scrape down the bowl. Add the buttermilk and vanilla and beat on low speed for about 2 minutes.
- Add the flour mixture in 2 additions, beating on low speed until no dry streaks remain, about 1 minute each time.
- Wrap the dough tightly and refrigerate until firm, at least 2 hours and up to 12 hours.
- Roll the chilled dough on a well-floured surface to ½-inch thickness. Cut out donuts with a 3-inch donut cutter, gently re-roll the scraps once, for 12 donuts in total.
- Heat the oil in a heavy pot over medium-high to 350°F (177°C), adjusting the heat to keep it at that temperature.
- Fry 2–3 donuts at a time for 60–75 seconds until pale golden, flip and fry the other side for 60 seconds.
- Move the fried donuts to a wire rack over paper towels and let cool completely, about 20 minutes. Best eaten the same day.
Summarized from Tasty's video. Watch it for the details.
More recipes with
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.