THE CHEF SHACK LADIES, Lisa Carlson and Carrie Summer, built their business on doughnuts. Urban Donut was the name of their original enterprise at the Mill City Farmers Market. As Lisa added savory dishes to Carrie’s menu of deep-fried sweets, Chef Shack evolved. This recipe, adapted from Chef Shack, produces doughnuts that are creamy at their core, in the manner of old-fashioned cinnamon buns.
MAKES ABOUT 12 DOUGHNUTS
FOR THE SPICE MIXTURE
1 cup granulated sugar, preferably organic
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cardamom
1 teaspoon sea salt
FOR THE DOUGHNUTS
2 cups all-purpose flour, preferably organic, plus flour for cutting out the doughnuts
½ cup granulated sugar, preferably organic
1 tablespoon baking powder
1 teaspoon sea salt
2 tablespoons (¼ stick) butter, melted
½ cup milk
1 large egg, lightly beaten
2 quarts vegetable oil, for frying the doughnuts
YOU’LL ALSO NEED
Doughnut cutter
- Make the spice mixture: Mix the sugar, cinnamon, nutmeg, cardamom, and salt in a large, wide bowl. Set the spice mixture aside.
- Make the doughnuts: Sift the flour, sugar, baking powder, and salt into a large mixing bowl. Stir in the melted butter until just incorporated. Stir in the milk and egg very gently.
- Lightly flour a work space and a baking sheet. Flour your hands, then lightly knead the doughnut dough in the bowl. Turn the dough out onto the lightly floured work surface and pat the dough into a ¼-inch thickness. Dip a doughnut cutter into flour, cut out doughnut shapes, and transfer them to the floured baking sheet. As you work, gather the scraps of dough together, pat them out again, and cut out more doughnut shapes.
- Heat the oil in a deep fryer or Dutch oven over high heat until a deep fry thermometer attached to the side of the pot registers 375°F. Working in batches and being careful not to overcrowd the pot, carefully add the doughnuts to the hot oil. Cook the doughnuts until golden brown, about 3 minutes, turning them once. Using a slotted spoon, transfer the doughnuts to paper towels to drain, then toss them in the spice mixture.
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