This is one of our favorite doughnut recipes. It’s easy and fast to prepare, doesn’t require any rising time, yet makes a creative alternative to toast or cereal in the morning. Don’t expect the stretchy texture of a Krispy Kreme doughnut. That would be too good to be true! :o) That type of doughnut has a yeast batter and needs to rise. Golden Puffs is a cake doughnut, so it’s faster, but still tasty and delicious.
Most doughnuts are fried and can be cooked in a few inches of oil in a deep pan, but we prefer an electric deep fryer. It cooks the doughnuts quickly so they aren’t oil-laden and heavy, and is safer because the thermostat prevents the oil from getting too hot. My children bought me a Waring Pro Deep Fryer because it got great reviews while keeping within our budget.
We use peanut oil because it has a high smoke/flash point, which means it can be heated to higher temperatures before burning. This higher temperature cooks the batter quickly so the dough absorbs less oil while cooking. Miss Vickie has great information on the whys and hows of choosing oils for cooking (click on cooking oils tab).
We do try to avoid excess fat in our diet, but for an occasional treat you just can’t beat the taste of fresh onion rings, doughnuts, and French fries made in your own kitchen! We even make a deep fried calzone called a “Zinover”, like the delicious ones we used to get at a Cincinnati restaurant, Zino’s! Mmmm – that recipe will have to be posted soon!
Obviously, caution is always needed while using hot oil, especially when children are in the kitchen. I have my younger ones mix the batter and roll the doughnuts in the topping, while my older children or I do the frying. Keep little ones well away from the frying area! Mine watch from a nearby tall stool, but never standing next to the stove or fryer (remember, they’re little and any splatters may land on their faces).
Have fun as you create and enjoy these doughnuts with your family!
– 2 c. all-purpose flour
– ¼ c. sugar
– 3 tsp. baking powder
– 1 tsp. salt
– 1 tsp. nutmeg or mace
– ¼ c. oil
– ¾ c. milk
– 1 egg
– ½ c. sugar
– 1 tsp. cinnamon
Heat oil (3-4 inches is best so the doughnuts can float) to 375* in deep frying pan or electric deep fryer .
Mix Topping ingredients together and set aside.
Beat together: oil, milk and egg.
Add in: flour, sugar, baking powder, salt and nutmeg into bowl.
Mix until smooth.
Drop batter by heaping teaspoonful into hot oil (larger puffs may not cook through).
Fry 4 or 5 at a time for until golden brown on both sides or about 3 minutes.
Carefully take puffs out of oil with tongs. Set on paper towels to drain.
Roll warm puffs in sugar-cinnamon mixture.
Yield: 2 ½ dozen puffs.
*If using self-rising flour, omit baking powder and salt*
*Add raisins, dates or nuts to the batter*
*Replace cinnamon/sugar topping with a glaze. Blend 1 cup powdered sugar and 1/3 cup boiling water. Glaze puffs with warm mixture and roll in finely chopped nuts.
*Buttermilk Nut Puffs: Decrease baking powder to 1 teaspoon, add ½ teaspoon soda and substitute buttermilk for the milk. If desired, omit glaze and roll warm puffs in sugar. (do not use self-rising flour.)