8 de marzo de 2016

Bunny Tails – Donut Holes for Easter RECIPE FOR TODAY

Bunny Tails – Donut Holes for Easter

from cupcakeproject.com
  • 1 C all-purpose flour
  • 1 C cake flour
  • 2 tsp baking powder
  • pinch of salt
  • 1/2 C sugar
  • 1/2 C sour cream
  • 2 large eggs
  • zest and juice from one lemon
  • 1 tbsp olive oil
  • 1 C canola oil for frying (or more if you are using a deep fryer)
  • Powdered sugar to taste
  1. In a medium-sized bowl, whisk together the flours, baking powder and salt. Set aside.
  2.  In a separate medium-sized bowl, whisk together the sugar, sour cream, eggs, zest and lemon juice, and the olive oil, until smooth.
  3.  Add the reserved flour mixture, and stir with a spatula until the mixture is smooth.
  4.  Cover the bowl with plastic wrap and refrigerate the batter for about 1 hour. (You can make the batter a day in advance if you need to, so all you need to do is heat your oil and fry on Easter.)
  5.  This step is where Tartelette and I differ. She used a cast iron skillet and I used a mini deep fryer. Here are our differing instructions:
  6.  For the cast iron method, heat the oil over medium heat in a large heavy bottomed cast iron pan or Dutch oven until it reaches 325 F. Scoop the batter using either 1/4 cup full (you will get less donuts) or a two-tablespoon ice cream/cookie scoop and fry 4-5 at a time without overcrowding your pan (turns the oil temperature down which makes your donuts greasy). Fry each batch for 4-6 minutes, occasionally monitoring the temperature of the oil.
  7.  For the fryer method, prepare your fryer per the operating instructions. Heat oil to 325 F. Scoop the batter into the fryer a couple of tablespoons at a time and fry each batch for 4-6 minutes. I like using a fryer because I find it to be neater and safer (I worry less about getting splattered with hot oil). At first, I had a problem with the donut batter sticking to the fry cage, but I found that if the cage was submerged in the oil when I dropped the batter in, I did not have that problem. I also found that the slower I dropped the batter in the oil, the more likely it was to keep its round shape.
Roll the hot donuts in powdered sugar and serve hot.

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