Nutmeg Doughnuts

Name: Nutmeg Doughnuts
Total time: PT0D0H0M
Yield: makes About 2 Dozen
Ingredients: 3 1 ⁄ 2 cups flour; 1 2 ⁄ 3 cups sugar; 3 tbsp. freshly grated nutmeg; 2 1 ⁄ 2 tsp. baking powder; 1 tsp. kosher salt; 3 ⁄ 4 tsp. baking soda; 1 egg; 1 egg white; 1 cup buttermilk; 4 tbsp. unsalted butter, melted; Canola oil, for frying

Serves
makes About 2 Dozen

TODD COLEMAN

Buttermilk gives these old-fashioned cake doughnuts their tangy appeal; a dusting of sugar and freshly grated nutmeg adds a spicy crunch.

Ingredients

3 ¹⁄₂ cups flour
1 ²⁄₃ cups sugar
3 tbsp. freshly grated nutmeg
2 ¹⁄₂ tsp. baking powder
1 tsp. kosher salt
³⁄₄ tsp. baking soda
1 egg
1 egg white
1 cup buttermilk
4 tbsp. unsalted butter, melted
Canola oil, for frying

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Instructions

Step 1

In a medium bowl, whisk together flour, ⅔ cup sugar, 1 tbsp. nutmeg, baking powder, salt, and baking soda; set aside. In a bowl, whisk together egg and egg white until frothy. Whisk in buttermilk and butter. Stir buttermilk mixture into dry ingredients to form a dough. Transfer dough to a floured surface; gently roll to ½" thickness. Using a floured 3¼" round cookie cutter, cut out rounds of dough and transfer to parchment paper-lined baking sheets. Gather dough scraps, knead briefly to form a ball; flatten and cut out more rounds. Repeat until all dough is used. Using a 1⅜" round cookie cutter, cut out center of each round. Chill doughnuts and holes for 30 minutes. Meanwhile, combine remaining sugar and nutmeg in a large paper bag; set aside.

Step 2

Pour oil into a 6-qt. Dutch oven to a depth of 2"; heat over medium-high heat until a deep-fry thermometer reads 325°. Working in small batches, fry doughnuts and holes, turning, until golden brown, 2–3 minutes for doughnuts and 1–2 minutes for holes. Using tongs, transfer doughnuts to a wire rack to drain. Shake doughnuts and holes in the paper bag to coat in the nutmeg-sugar.