Strawberry Doughnuts
So we're into strawberry season. Far into that is down here in Charleston. And I just want to express how much I love berries. While thinking of how to do this, I remembered that I am getting ready to do pop-ups around town. And one of the things that I am hoping to make is doughnuts. Also, because I am in Charleston which is a very seasonal growth promoting town, I want to only use things that are in season. So why not make some strawberry doughnuts.
Servings 12 doughnuts
Calories 172kcal
Equipment
- 1 Ring mold set (you may use a measuring cup to cut circles)
- 1 Dutch oven or large cast iron skillet` (If you have a home fryer then thats awesome!)
Ingredients
Dry Ingredients
- 2 1/2 cups All purpose flour (400g)
- 1 1/4 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Cinnamon
- 1/4 tsp Allspice
- 3/4 tsp Salt
Wet Mix Ingredients
- 1/2 cup Buttermilk
- 1/3 cup sugar
- 4 Tbsp Unsalted butter Melted and cooled
- 1 Large Egg
- 2 quarts vegetable oil for frying
Strawberry Mix
- 1/4 Lb Chopped strawberries (112g)
- 1/8 Cup Sugar (42g)
Instructions
The Prep
- Mix your chopped strawberries and 1/8 cup sugar and set aside.
- Heat your oil up in the dutch oven or deep cast iron skillet to 350°f at medium heat. The oil should be at least an inch and a half deep.
- Whisk your flour, cinnamon, allspice, baking powder, baking soda, and salt together in a bowl.
- In the bowl of your stand mixer, mix the buttermilk, sugar, butter, and egg on medium-low speed for 1 minute.
- Add half of the flour mixture to the wet and mix on low-medium speed for 1 minute or until the clumps have disappeared. DO NOT OVER MIX!
- Using a rubber spatula, scrape down the sides of the bowl so that everything can be mixed together. Add the rest of your flour mixture and continue mixing until fully incorporated.
- Add your strawberry mixture and mix until just incorporated.
- Heavily dust a workspace on your counter with flour. Turn dough onto the workspace and top with a dusting of flour.
- Using your hands, gently pat dough down to 1/3 inch thick round. About 10-12 inches in diameter.
- Using a 3 inch round cutter, cut about 10 rounds out.
- Using a 1 inch round cutter, cut out the centers of each round to form your doughnuts and doughnut holes.
- Lightly dust a baking sheet with flour and transfer dough rounds and centers to the tray.
- Combine the scraps from your dough and knead into a ball. Pat down again and repeat the cutting process. I like tho make a weird shaped doughnut with the scraps after this process.
- Transfer to the tray and refrigerate for 10 to 20 minutes while you get your oil temperature set.
The Cook
- Set a wire rack on top of another sheet tray and place 3 layers of paper towels on the rack.
- Once your oil is up to temperature and the dough rounds have chilled, remove them from the fridge and gently place 4 to 5 of them into the oil.
- Flip them every 30 seconds so that they do not become too dark. Cook each for about 2 minutes or until a nice golden brown. Adjust your burner as needed to maintain 350°f. Remember to use your food thermometer to help with this.
- Using a skimmer or in my case, a fish spatula, transfer the doughnuts to the paper towel rack.
- Let them rest while frying the remainder of the doughnuts.
- Make sure your oil is back up to temperature and add your doughnut holes.
- Cook until golden brown and transfer to the paper towel.
- Toss in sugar and serve!
Nutrition
Serving: 12doughnuts | Calories: 172kcal | Carbohydrates: 29g | Protein: 4g | Fat: 4g | Fiber: 1g | Sugar: 9g
