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A simple doughnut recipe

s
sweetfern Jan 11, 2011 04:29 PM

A friend visited from Singapore, as a former merchant marine captain he has tasted food world-wide, yet has never come across a simple doughnut recipe.

I would appreciate any leads--or a shower of them--that would satisfy his wish.

sweetfern

  1. d
    Deep_sea_diver Jan 11, 2011 05:15 PM

    What do you mean simple? As in simple taste or simple in making.

    1 Reply
    1. re: Deep_sea_diver
      s
      sweetfern Jan 12, 2011 06:48 AM

      Simple = as in something my grandmother would have made, which would encompass both definitions of simple.

      sweetfern

    2. todao Jan 11, 2011 06:45 PM

      Heat some fresh oil to 325 degrees in your cast iron fry pan. Just enough oil to provide a pool that will come half way up the sides of the doughnut dough balls. Put 1/4 cup of mashed potatoes, 1/4 cup of creme fraiche, sour cream or yogurt, and 1/4 teaspoon of vanilla, 1 ounce of sugar, 1 beaten egg, 1/4 teaspoon of baking soda, 1/4 teaspoon of baking powder and 3 3/4 ounces of AP flour in a large bowl and mix it to thoroughly combine. Roll the batter into 1 - 1 1/2 inch balls and lay them gently into the hot oil, turning as each side browns. Cook just a few at a time so you don't cool the oil by overloading the pan. Use a slotted spoon to remove from the pan when golden brown and drain on rack or absorbent paper. Sprinkle with mixture of cinnamon/sugar as the drain and cool.

      3 Replies
      1. re: todao
        s
        sweetfern Jan 12, 2011 06:53 AM

        Hi todao,

        You obviously know the modern doughnut!

        My (former) merchant marine captain is in his seventies, longs for the tastes of his youth, fruitcake and, yes, doughnuts. Singapore still has many foods that reflect it's colonial past,
        but, somehow, not the humble doughnut..... Do you have a recipe that might be traditional?

        sweetfern

        1. re: sweetfern
          todao Jan 12, 2011 07:44 AM

          Sorry, sweetfern, I guess I misunderstood. "Traditional" doughnuts typically include yeast and those are hot, IMO, simple recipes. I assumed you were looking for something that was more rustic. I don't have anything else that I could recommend but I did find this "simple" doughnut recipe that might meet your requirements.

          http://www.instructables.com/id/Easy-...

        2. re: todao
          j
          Johnny West Jan 12, 2011 08:08 AM

          Todao-: Your's sound like something I'd like to try. As a kid, back in the 50's, I remember eating Spud Nuts, similar to yours.

          Thanks!

        3. chefathome Jan 12, 2011 08:16 AM

          Will look for my old and very traditional doughnut recipe and will post when I find it...

          1 Reply
          1. re: chefathome
            p
            petitgateau Jan 12, 2011 09:43 AM

            What about looking in joy of cooking?

          2. chefathome Jan 12, 2011 12:39 PM

            OK - cannot find the original but this is very similar except I don't use nutmeg or mace. Anyway, I would never only make 12 doughnuts so would at least double this recipe. As a kid I would make at least 4 dozen as they did not last long around our house!
            http://events.nytimes.com/recipes/404...

            1. Bada Bing Jan 12, 2011 02:11 PM

              On some tv show years ago with (I think) Giada de Laurentis, doughnuts were made from a straight, unadulterated pizza dough (no fats or sugars in the dough), then dusted with cinnamon sugar when done. I thought that looked too simple to be true, but I tried it. It was great, and when I shared some with my neighbors, they thought they were the best doughnuts they'd ever had. (I think that's from freshness factor, but they were indeed very good.)

              The technique: make a pizza dough (say, roughly 1.5 cups AP flour, 2/3 cup water, a couple teaspoons instant yeast, and, I suppose, at least a teaspoon of kosher salt. Knead a bit and then let it get good and risen in a bowl. Then punch if down, roll it flat, cut in desired shapes, and allow for second rise.

              Cook as todao says below: put a few at a time in a skillet with enough hot oil to allow the donuts to float a bit. I'd shoot for 350-370 oil temp. Turn the doughnuts at least once to lightly brown all around. Should take less than a minute per side. Place onto dripping rack and immediately dust with cinnamon sugar.

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