Today's snowstorm knocked out my plan to drop by Mel-O-Glaze or Mojo Monkey Donuts -- just a few of the doughnut-makers featured in today's Taste rundown on don't-miss doughnuts -- to pick up some deep-fried goodies for my colleagues. Sorry, guys.
I mean, driving any more than I have to when the roads are this bad? Forget it. I don't want to even drive to the end of our alley. But pulling out our heavy-duty Staub cast-iron pot and engaging in a little a.m. deep frying? Why not?
By some miracle, we had all the ingredients for making old-fashioned sour cream doughnuts, and for reasons unknown, I remembered that I had a doughnut cutter in our kitchen's tool drawer. Talk about your rainy- (OK, snowy-) day good fortune.
I've only made doughnuts once before, at a remote lake cabin, on a similarly precipitation-ruined day, and here's what I'd forgotten about the process: it's really easy.
My results may not be on the same level as the marvelous cake doughnuts at A Baker's Wife's, or the Lynn on Bryant, but in a snowstorm-ed pinch, they'll do just fine. Better than fine, actually; they're moist and cakey, and have a pleasant crusty outer shell. And they came together in a snap.
I'm left with just two concerns. First, how am I going to properly dispose of 24 ounces of vegetable oil?
But my greater worry is wondering how many of these cute little doughnuts (and doughnut holes, which I tossed in sugar and cinnamon a few moments after they came out of the pan) will actually make it all the way to the office? After all, with winter storms like this one, it's wise to keep an emergency rations kit in the car.
OLD-FASHIONED SOUR CREAM DOUGHNUTS
Makes 6 to 10 doughnuts.
From "Doughnuts: Simple and Delicious Recipes to Make at Home" by Lara Ferroni (Sasquatch Books, $16.95).
1 1/4 c. flour, plus extra for rolling out dough
1 tsp. baking soda
1 tsp. ground cinnamon
Pinch of salt
1/3 c. superfine sugar
1/4 c. sour cream
1 tbsp. unsalted butter (or vegetable shortening), at room temperature
Vegetable oil for frying
1 1/2 c. powdered sugar, sifted to remove any lumps
3 to 4 tbsp. milk
2 tsp. vanilla extract
To prepare doughnuts: In a large bowl, whisk together flour, baking soda, cinnamon and salt and reserve. In a medium bowl, whisk sugar, sour cream, egg and butter (or shortening) until smooth. Add flour mixture, a little at a time, until a solid dough forms. Cover bowl with plastic wrap and refrigerate dough for 15 to 20 minutes.
On a lightly floured work surface, using a lightly floured rolling pin, roll out dough to about 1/2 inch thick. Using a 2 1/2-inch doughnut cutter, cut out doughnuts (and doughnut holes), re-rolling and re-cutting any scrap dough.
In a heavy-bottomed pot over high heat, add at least 2 inches of oil and heat until a deep-fat thermometer registers 360 degrees. Using a metal spatula, carefully place doughnuts in oil. Fry for 1 to 2 minutes per side, or until light golden brown. Remove with a slotted spoon and drain on a paper towel. Repeat with remaining doughnuts and doughnut holes. Let cool just slightly before glazing.
To prepare glaze: Place powdered sugar in a medium bowl and slowly stir in milk and vanilla extract, a little at a time, to make a smooth, pourable glaze. Dip doughnuts in glaze and transfer to a wire rack until glaze sets.