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National Donut Day

Today is National Donut Day and what better way is there to celebrate than sharing our favorite donut recipes? You can find the books these recipes came from and many more baking books at the library!

Peanut Butter Drop Donuts from Evil Eclairs by Jessica Beck

Ingredients:
1 egg, beaten
1/2 cup white sugar
1/4 cup brown sugar
1 cup buttermilk
2 tablespoons canola oil
1/2 teaspoon vanilla
1 cup all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup peanut butter

Directions
Heat canola oil to 360 degrees while you mix the batter. Add the sugar slowly to the beaten egg, incorporating it along the way. Then add the milk, oil, and vanilla, stirring well. Sift the dry ingredients and fold them into the batter. Add the peanut butter last, and you’re ready.
Take a teaspoon of batter and rake it into the fryer with another spoon. If the dough doesn’t rise soon, gently nudge it with a chopstick, being careful not to splatter oil. After two minutes, check, and then flip, frying for another minute on the other side. These times may vary, so keep a close eye.
Makes around eighteen small donuts.

Apple Cider Doughnut Holes from Chloe’s Vegan Desserts by Chloe Coscarelli

Coating Ingredients
1 cup sugar
1 teaspoon ground cinnamon
Doughnut Ingredients
2 2/3 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup apple cider or juice
1/3 cup canola oil
1/4 cup white or apple-cider vinegar
1 teaspoon pure vanilla extract
extra canola oil, for frying

Directions
To make the coating, combine sugar and cinnamon in a small bowl, then set aside.
To make the doughnuts, in a large bowl whisk together flour, sugar, baking soda, nutmeg, cinnamon, and salt. In a medium bowl, whisk together apple cider, oil, vinegar, and vanilla. Add the wet ingredients to the dry and stir together quickly until just combined. Do not overmix.
Refrigerate the batter, covered, for 3 hours or overnight. Once the batter is chilled, fill a deep-sided heavy skillet or deep fryer with about 2 inches of oil. Heat to 350 degrees. Using a cookie scoop, scoop about 1 1/2 tablespoons of batter into the hot oil. Do not overcrowd the skillet; fry in batches. Let each doughnut fry for about 4 minutes, flipping occasionally, until crispy and lightly browned on all sides. Test for doneness by cutting into one doughnut to make sure it is cooked through. If doughnuts begin to lose their shape while frying, refrigerate the batter for about 10 minutes. Drain on paper towels and roll in cinnamon sugar. Serve immediately. Makes about 43 doughnut holes.

Farm Stand Buttermilk Doughnuts with Chocolate Dip from Baked Explorations by Matt Lewis and Renato Poliafito

Doughnut Ingredients
3 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon cinnamon
2 large eggs
3/4 cup buttermilk
1/4 cup sour cream
1/4 cup unsalted butter, melted and slightly browned and cooled
vegetable oil, for frying
Chocolate Dip Ingredients
4 ounces good-quality dark chocolate, coarsely chopped
1/2 cup heavy cream
2 tablespoons unsalted butter
sprinkles, optional

Directions
Line one baking sheet with parchment paper and another baking sheet with two layers of paper towels. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, nutmeg, and cinnamon. In a medium bowl, whisk the eggs, buttermilk, and sour cream until combined. Add the melted, cooled butter and whisk again. Make a well in the center of the flour mixture and pout the liquid ingredients into the well. With a rubber spatula, slowly fold the flour into the liquid center until the mixture forms a sticky dough. Turn the dough out onto a work surface lightly dusted with flour. Sprinkle the top of the dough with flour and pat it until it is about 1/2 inch thick.

Use two round cutters (3 1/4 inch and 1 1/2 inch for large doughnuts; 2 1/2 inch and 1 inch for smaller doughnuts). Dip the large cutter in flour and press out the rounds. Dip the smaller cutter in the flour and cut out the center of each dough round. Arrange both doughnuts and doughnut holes on the parchment-lined baking sheet, pat the dough scraps back together, and use them to make as many more doughnuts and doughnut holes as possible. Chill the dough while you heat the oil. Pour 1 to 1 1/2 inches of oil into a deep skillet. Slowly heat the oil until it is 365-370 degrees. While the oil is heating, make the chocolate dip.

Place the chopped chocolate in a medium wide-mouthed bowl. In a small saucepan, heat the cream until it is just about to boil. Pour the cream over the chocolate and wait 1 minute. Whisk until smooth. Whisk in the butter. Keep the mixture warm.

Once the oil reaches temperature, gently lift the large doughnuts off the baking sheet and place them in the hot oil. Do not crowd the skillet-make no more than 3 doughnuts at a time. Once they have browned on one side (2-3 minutes), turn them over and continue to cook for another minute or until just browned. Using a slotted spoon, transfer the doughnuts to the paper towel-lined baking sheet. The doughnut holes will cook faster and can be made in 2-3 batches after the doughnuts are done.

Once you’ve finished drying, work quickly to dip the doughnuts in the chocolate glaze. If you like, decorate with sprinkles. Serve immediately. Makes 10 large doughnuts plus doughnut holes.

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