Doughnuts With Chile Sugar Recipes

SUPER EASY DOUGHNUTS

Steps:

• Stir the vinegar into the milk, and let stand for a few minutes until thick.
• In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and vanilla until well blended. Sift together the flour, baking soda, and salt; stir into the sugar mixture alternating with the vinegar and milk. Roll dough out on a floured surface to 1/3 inch thickness. Cut into doughnuts using a donut cutter. Let stand for about 10 minutes.
• Heat the oil in a large deep skillet to 375 degrees F (190 degrees C). Fry doughnuts in the hot oil until golden, turning over once. Drain on paper towels. Dust with confectioners' sugar while they are still warm, and serve immediately.

BAKED CINNAMON SUGAR DONUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 9 cavities of a 12-cavity doughnut pan with cooking spray.
• Combine sugar, butter, nutmeg, and salt in a medium bowl; beat with an electric mixer until well combined. Add egg and mix until incorporated.
• Combine flour and baking powder in a small bowl. Add flour mixture to butter mixture in batches, alternating with milk, beating batter briefly after each addition. Pour batter into a large resealable plastic bag. Snip off one corner of the bag and pipe batter into the 9 prepared cavities of the doughnut pan, filling each halfway.
• Bake doughnuts in the preheated oven until a knife inserted into the center comes out clean, 7 to 9 minutes.
• While the doughnuts are baking, place melted butter for topping in a shallow bowl. Mix together 2/3 cup sugar and cinnamon in another shallow bowl. Roll warm doughnuts in melted butter and then in cinnamon sugar to coat.

MEXICAN CHOCOLATE GLAZED DOUGHNUTS WITH RED CHILE PEANUTS

Steps:

• For the Mexican chocolate glaze: Combine the cream, chile de arbol, cinnamon sticks and star anise in a medium saucepan and bring to a simmer over low heat. Set aside and let infuse for 30 minutes. Remove the spices, return to low heat and bring to a simmer.
• Put the chocolate in a medium bowl, pour the warm cream over and let sit for 30 seconds. Add the corn syrup and vanilla and whisk until smooth. Let cool at room temperature until thick enough to dip.
• For the red chile peanuts: Combine the peanuts, ancho chile, chile de arbol and cinnamon on a cutting board and chop finely to incorporate. Toss in the brown sugar and spread the mixture in a shallow bowl.
• Dip the tops of the plain doughnuts into the chocolate glaze and sprinkle with the chile peanuts. Dust with confectioners' sugar for additional garnish.
• Bring the milk to a simmer in a 1-quart heavy saucepan, then remove from the heat and stir in the sugar and salt. Pour into a large bowl and let cool slightly.
• While the milk is cooling, dissolve the yeast in 2 tablespoons warm water in a small bowl, stirring. Let stand for 5 minutes.
• Stir the yeast mixture into the milk mixture along with the oil, lemon zest and eggs. Stir in 2 1/2 cups of the flour with a wooden spoon to make a very soft dough. Spread 1 cup of the flour on a work surface and put the dough on top, scraping it from the bowl with a rubber spatula. Knead the dough for about 5 minutes, incorporating all of the flour from the work surface and adding just enough additional flour (if necessary); the dough should be slightly sticky. Transfer the dough to an oiled large bowl and sprinkle lightly with additional flour. Cover the bowl with a clean kitchen towel and let the dough rise in a warm draft-free place until doubled in bulk, 1 to 1 1/2 hours.
• Turn the dough out onto a floured surface and roll out with a floured rolling pin until 1 inch thick. Cut out rounds with a 2-inch cutter. To make ring shapes, cut out doughnut holes with a 1-inch cutter. Place on a baking sheet, cover the doughnuts with another kitchen towel and let rise in a warm place for 30 minutes.
• While the doughnuts rise, heat about 10 cups vegetable oil in a deep 4-quart pot until it registers 365 degrees F on a deep-fry thermometer. Fry the doughnuts 2 at a time, turning once or twice, until puffed and golden brown, 2 to 3 minutes per batch. Transfer to paper towels to drain.
• Yield: 16 doughnuts

SUGAR DOUGHNUTS

Steps:

• Sift together flour, baking powder, salt, and baking soda in a large bowl. Whisk together 1 cup sugar, buttermilk, butter, and eggs in another bowl, then add to flour and stir until a dough forms (dough will be sticky).
• Turn out dough onto a well-floured surface and knead gently 8 times. Flour dough and a rolling pin, then roll out dough into a 12-inch round (about 1/3 inch thick). Cut out as many doughnuts as possible with floured 3-inch doughnut cutter and transfer to lightly floured baking sheets. Gather scraps, reroll, and cut more doughnuts in same manner.
• Heat oil in a 5-quart heavy pot until thermometer registers 375°F. Working in batches of 3, slide doughnuts into oil and fry. Once each doughnut floats to surface, turn over and fry 50 seconds, then turn again and fry 50 seconds more. Transfer to paper towels to drain. Cool slightly and dredge in remaining 1 1/4 cups sugar.