This plain, but by no means ordinary doughnut,is richer and crustier than a regular cake doughnut.
Recipe: Long Island Crullers
3 cups all-purpose flour
Whisk together the flours, baking powder,nutmeg and salt.
Beat together the eggs, egg yolk, andsugar.
Add the vanilla, melted butter and milk.Mix the wet ingredients into the dry and chill the doughin the refrigerator for 20 to 30 minutes to firm up and makehandling easier.
Roll dough then cut it using a doughnutcutter.
Meanwhile, heat shortening to about 365°F(185°C), not any hotter.
Fry a few doughnuts at a time for about2 minutes on each side. Remove with a slotted spoon or spatulaand place on paper towels to drain. Continue until all the doughhas been fried. When cooled slightly, sprinkle with powderedsugar if desired.
1 cup cake flour
1 tablespoon baking powder
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons salt
2 large eggs plus one extra yolk
1 cup granulated sugar
1 tablespoon vanilla extract
1/4 cup butter, melted
1 cup buttermilk
Vegetable shortening for frying
Makes 1 1/2 dozen doughnuts.
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