At the restaurant we call them Beignets but really they are simple donuts. They fry up GBD with a thin buttery crust and a fluffy cakey center. They can easily be adjusted to taste like gingerbread by subbing in molasses for some of the sugar, and using ginger, cinnamon, and clove in lieu of nutmeg and mace. Those are tossed in cinnamon sugar. I recently switched from using melted shortening to olive oil as the fat and it made a noticeable improvement in texture and flavor. I think these are best served with a cold, creamy sauce like creme anglaise; but would also work with caramel or chocolate sauce. Tony over at Tabla once served one of these babies with a fat scoop of blueberry sorbet. This is an easy, versatile recipe.
Cake Donuts.
4 cups AP flour
1 tsp baking powder
1 tsp baking soda
2 tsp salt
1/4 tsp nutmeg (or 2 tsp ginger,1 tsp cinnamon, 1 tsp clove for gingerbread)
1/4 tsp mace (skip the mace if you’re doing the above)
2 eggs beaten
1 cup sugar (or 3/4 cup sugar and 1/4 cup molasses)
1 cup buttermilk
5 tblsp melted shortening (or olive oil)
Instructions:
• Measure and sift the dry ingredients except the sugar.
• Whisk together the sugar and eggs. Whisk in the buttermilk and shortening.
• In the bowl of a stand mixer fitted with the hook, combine all ingredients and mix on low speed to form a smooth dough.
• Rest the dough for fifteen minutes before rolling out and cutting into donuts. Deep fry at 350 until puffed and golden brown. Dust with granulated (or cinnamon) sugar to serve.
hell yea. no doubt.
Hello, Mr Jeff
I just discovered your blog today, I too am an inspiring pastry chef. I’m a pastry student and looking through your blog, you have created some great desserts! Well i look forward in reading more of your experiences…
* impressive resume I might add.*
@two fingers-straight balls
@julie- Thanks for reading! Its great to be inspiring!