Doughnuts

Pretty much the only options you have of getting a doughnut in Japan is Mister Donut, and Krispy Kreme if you live in a big city and have at least an hour to wait in a line that usually circles an entire block of street.   Plus, there are hardly any good CAKEY doughnuts, which is such a shame.  So, I decided to make some because apparently, I love frying and ruining my clothing as well as burning myself.  Note to self: do not forget to put on an apron!   Casualties aside, warning that this is time consuming, so you had better set aside a good chunk of time!  On the other hand, they are delicious and will win you many friends (if your personality just doesn’t cut it.  What?  Just saying…)

These badboys must be served the day you make them, because the next day the only rightful place they have is in the trash. The portion size is pretty big, so I brought these to a Hanami party in Onomichi.  This was adapted again, from Deb at smitten kitchen.

Doughnuts

great with a beer or coffee

Doughnuts

Prep time: 1 hour            Cooking time: 20-25 minutes              Servings: 20

Budget for ingredients: ¥1000

Equipment:

Bowl
Frying pan
Electric mixer
Spatula
Doughnut cutter OR 8 cm cookie cutter plus a bottle cap
Parchment paper
Rolling pin
LOTS of paper towels
Tongs/chopsticks
APRON to catch the oil

Ingredients:

1 c apple juice
3 1/2 c flour
2 t  baking powder
1 t baking soda
1/2 t cinnamon
1/2 t salt
1/8 t nutmeg
4 T butter
1 c sugar
2 large eggs
1/2 cup buttermilk*
Vegetable oil for frying
Cinnamon sugar

* Special note: Buttermilk is impossible to find in Japan.  I made my own with the help of this recipe.  Easy cheesy!  Buttermilky!

Directions:

1. Bring the apple juice to a boil until it’s been concentrated to about 1/4 c.  Usually takes 5 minutes. Set aside to cool.

2. Mix flour, baking powder, baking soda, cinnamon, salt, and nutmeg in a bowl.

3.  Cream butter and sugar together with electric mixer.

4. Add in one egg at a time and continue beating.

5. Pour in apple juice and buttermilk, then gradually add the flour mixture.

6. Roll out dough between two pieces of parchment paper and a generous amount of flour so it doesn’t stick.  Deb says it should be rolled out to about 1/2 inches thick, but I did a little less to serve more people.

7. Cut little doughnut with your trusty cutter, as well as using the middle part for the doughnut holes!

8. Heat up the pan with the vegetable oil and cover your plates with at least 6 layers of paper towel.  I went for high heat.  This takes about 5 minutes.

9. Drop the doughnuts in at usually 3 at a time.  Frying only takes 1 minute on each side!

10. Pickup carefully with chopsticks or tongs and set on paper towel plate.

11. Dip doughnuts into cinnamon sugar.  Serve!

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3 thoughts on “Doughnuts

  1. Ok, slight quibble with the throwing of the day-old donuts in the garbage. You can adapt a bread pudding recipe (just please, adjust the sugar accordingly) and use donuts in place of bread for a really decadent bread pudding.

    • Actually, I was thinking about taking that comment back! I haven’t tried a bread pudding before, but my friend told me about making using donuts to make donut milk, and ice cream from it! Unfortunately, I already threw the doughnuts away so I am going to have to try either or afterwards. Thanks though!

  2. Pingback: Chocolate mocha cake « delectable delights in nihon

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