Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 cup Grappino (Italian grape brandy)
- 1 cup powdered sugar
- 2 tablespoons milk
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Doughnut cutter or biscuit cutter and smaller round cutter for the center
- Wire rack for cooling
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and mix until just combined.
4. Turn the dough out onto a floured surface and knead for a few minutes until smooth.
5. Roll the dough out to 1/2 inch thickness and cut out doughnuts using a doughnut cutter or biscuit cutter and a smaller round cutter for the center.
6. Heat vegetable oil in a deep fryer or large pot to 375°F.
7. Fry the doughnuts in batches, flipping once, until golden brown on both sides, about 2-3 minutes per side.
8. Remove the doughnuts from the oil and place them on a wire rack to cool.
9. In a small saucepan, heat the Grappino over medium heat until it reduces by half.
10. In a mixing bowl, whisk together the powdered sugar and milk until smooth.
11. Add the reduced Grappino to the powdered sugar mixture and whisk until smooth.
12. Dip the cooled doughnuts into the glaze, allowing any excess to drip off.
13. Place the glazed doughnuts back on the wire rack to set.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Frying temperature: 375°F
Serving size:
This recipe makes 12-14 doughnuts.
Nutritional information:
Calories per serving: 250
Fat: 9g
Carbohydrates: 38g
Protein: 4g
Substitutions for ingredients:
- Whole milk can be used in place of buttermilk.
- Brandy or rum can be used in place of Grappino.
- Gluten-free flour can be used in place of all-purpose flour.
Variations:
- Add lemon zest or orange zest to the dough for a citrusy twist.
- Sprinkle chopped nuts or sprinkles on top of the glaze for added texture and color.
- Fill the doughnuts with jam or pastry cream for a decadent treat.
Tips and tricks:
- Make sure the oil is at the correct temperature before frying to ensure even cooking.
- Use a slotted spoon or spider to remove the doughnuts from the oil to prevent them from breaking.
- Allow the glaze to set completely before serving.
Storage instructions:
Store the doughnuts in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the doughnuts in the microwave for 10-15 seconds or in a 350°F oven for 5-7 minutes.
Presentation ideas:
Arrange the glazed doughnuts on a platter and sprinkle with powdered sugar for a simple yet elegant presentation.
Garnishes:
Sprinkle chopped nuts or sprinkles on top of the glaze for added texture and color.
Pairings:
Serve the doughnuts with a cup of coffee or tea for a perfect breakfast or snack.
Suggested side dishes:
These doughnuts are perfect on their own, but can also be served with fresh fruit or yogurt for a balanced breakfast.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the doughnuts are too dense, make sure not to overwork the dough.
- If the glaze is too thick, add more milk. If it's too thin, add more powdered sugar.
Food safety advice:
Make sure to use a thermometer to ensure the oil is at the correct temperature before frying. Always handle hot oil with caution.
Food history:
Doughnuts have been a popular treat for centuries, with the first recorded recipe dating back to the 1800s. The addition of alcohol to the glaze adds a unique twist to this classic treat.
Flavor profiles:
These doughnuts are sweet, slightly tangy from the Grappino, and have a crispy exterior with a soft and fluffy interior.
Serving suggestions:
Serve these doughnuts for breakfast, brunch, or as a sweet snack.
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