But other than quickly baked cake doughnuts, these biscuit doughnuts are about as easy as it gets when it comes to doughnut making. Rather than a yeasted dough that needs time to proof and rise, these are made with the same recipe I've used countless times for my most perfect baking powder biscuits. The dough comes together in less than five minutes, and needs no time to rest or rise...
Just mix, pat and cut. Really, the only thing you have to wait on is for the frying oil to heat up. A yeast doughnut is, of course, very light and airy, while these biscuit doughnuts are a little heartier, but no less satisfactory.
And while glazed doughnuts are wonderful, I love the simplicity of a doughnut coated in cinnamon and sugar. The sugar granules touch your tongue first, and give the doughnuts a lovely, crunchy contrast to the tender fried biscuit inside.
The last touch for these is a bourbon dulce de leche sauce served on the side for dipping. When my husband took his first bite of caramel-dipped doughnut, he stated that we should serve that sauce with everything from then on.
Cinnamon and Sugar Biscuit Doughnuts
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 2 tablespoons granulated sugar
- 6 tablespoons cold, unsalted butter
- 3/4 cup whole milk
- vegetable oil, for frying
- 1/4 cup granulated sugar + 1 tablespoon cinnamon, for coating the doughnuts
- 1/2 cup dulce de leche
- 2-4 tablespoons half and half
- 1 tablespoon bourbon
While the oil is heating, make the doughnut dough. Combine the flour, baking powder, salt, nutmeg and sugar. Use a pastry cutter to cut in the butter until pea-sized pieces of butter remain. Stir in the milk to moisten the dough, and use your hands to knead the dough 3-4 times, just to finish bringing it together.
On a floured surface, pat the dough out to about 3/4 inch thick. Use a 2-inch doughnut cutter with a hole to cut out the doughnuts; gather up the scraps and cut those as well. You should get 1 dozen doughnuts and holes. Place the doughnuts on a parchment lined cutting board to rest for several minutes while the oil heats.
Fry the doughnuts a few at a time, for 45 seconds on each side, until golden brown. Drain on a wire rack and let cool for about 5 minutes before coating in the cinnamon and sugar.
For the dipping sauce, warm the dulce de leche, half and half and bourbon in the microwave for 1-2 minutes on 50% power, just to soften the dulce de leche so you can stir the mixture into a smooth sauce. Serve the sauce on the side.
Yields 1 dozen doughnuts and doughnut holes
Recipe from Curly Girl Kitchen