Doughnuts With Chocolate and Vanilla Dipping Sauces
Makes about 1 dozen doughnuts plus doughnut holes
Pastry chef Amy Foster of Tallula says she would serve these doughnuts
with both sauces and some strawberries or other fruit for a little added
color and flavor. For tender doughnuts, be careful not to overwork the
dough. For convenience, the doughnuts may be cut in advance, wrapped and
frozen, then go straight from the freezer into the hot oil.
1 cup sugar
1/2 teaspoon cinnamon
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 1/2 tablespoons unsalted butter
1/2 cup milk
1/2 teaspoon vanilla extract
Flour, for dusting the work surface
Canola or peanut oil for frying
Chocolate Dipping Sauce (recipe follows)
Vanilla Dipping Sauce (recipe follows)
Combine 1/2 cup of the sugar and 1/4 teaspoon of the cinnamon in a small
paper bag and shake until thoroughly combined. Set aside. In a large bowl,
add the flour, baking powder, baking soda, salt and the remaining 1/4
teaspoon of cinnamon and mix to combine. Set aside. In the bowl of a stand
mixer on medium-high speed, beat the egg until foamy. Gradually add the
remaining 1/2 cup of sugar and beat until the mixture is thick and yellow,
about 1 minute.
Meanwhile, in a small pan over low heat, combine the butter and milk,
cooking just until the butter has melted. On low speed, add the warm
milk-butter mixture to the egg-sugar mixture, then the vanilla extract and
beat to combine.
Using a spatula, add the wet ingredients to the dry ingredients, mixing
until just incorporated; a few lumps may remain. Cover and refrigerate for
at least 1 hour until the dough is cold.
On a lightly floured work surface, gently pat out the dough to a thickness
of about 1/4 inch (it will be somewhat loose and wet). Use a 3- to 4-inch
doughnut cutter or 2 circular biscuit cutters that are in 3-inch and
2-inch sizes to make a first round of doughnuts; pat out the dough only 1
more time to keep it from being overworked or too floury. (Dip the
cutters' edges in flour between cuts.) Let the formed doughnuts rest on a
rimmed baking sheet at room temperature for a few minutes or until they
form a slight crust.
At this point, the doughnuts may be wrapped and frozen until ready to
cook.
In a heavy-bottomed, deep pot, heat 4 inches of oil to 375 degrees on a
candy thermometer. Add a few doughnuts at a time and cook until they are
light brown on the underside, then flip over and continue to cook, 1 to 2
minutes total. (Keep an eye on the thermometer and adjust as necessary to
keep the temperature steady.) Transfer briefly to blot on paper towels, if
desired, then add a few doughnuts at a time to the bag containing the
cinnamon-sugar mixture and shake to coat evenly. Serve warm, with dipping
sauces on the side.
Per doughnut and doughnut hole: 129 calories, 3 g protein, 23 g
carbohydrates, 3 g fat, 23 mg cholesterol, 1 g saturated fat, 209 mg
sodium,
0 g dietary fiber
Chocolate Dipping Sauce
Makes about 2 cups
The sauce may be made in advance, covered and refrigerated. When ready to
serve, warm through.
1 cup water
1/4 cup semisweet chocolate chips
1 cup sugar
1/4 cup cocoa powder
2 tablespoons cornstarch
Combine all the ingredients in a medium, heavy-bottomed saucepan over
medium heat. Whisk together until the mixture comes to a boil, then remove
from the heat. Serve warm or at room temperature.
Per 1 tablespoon: 33 calories, 0 g protein, 8 g carbohydrates, 0 g fat, 0
mg cholesterol, 0 g saturated fat, 0 mg sodium, 0 g dietary fiber
Vanilla Dipping Sauce
Makes about 2 cups
Serve this sauce chilled.
1 cup milk
1 cup heavy cream
1/2 teaspoon salt
1/2 cup sugar
8 egg yolks
1 1/2 teaspoons vanilla extract
In a medium saucepan over medium-high heat, combine the milk, cream, salt
and 1/4 cup of the sugar. Bring to a boil then remove from the heat. In a
medium bowl, whisk together the egg yolks and the remaining 1/4 cup of
sugar. Slowly add the hot liquid to the egg yolk-sugar mixture, continuing
to whisk. Transfer back to the saucepan, now set over medium heat. Whisk
constantly until it is thick enough to coat the back of a spoon and remove
from the heat. Add the vanilla extract and stir to combine. Strain through
a fine-mesh sieve, then cover and refrigerate until chilled.
Per 1 tablespoon: 56 calories, 1 g protein, 4 g carbohydrates, 4 g fat, 62
mg cholesterol, 2 g saturated fat, 44 mg sodium, 0 g dietary fiber
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