I used to be sort of inlove with Paula Deen.
Not in the way I was (and am) inlove with Anthony Bourdain, of course. No, that would be silly. He doesn’t provide recipes.
No, I was in love with Paula Deen because I was in love with learning how to cook like a southern lady, and few do it better.
Today I’m taking a break from the Great Corn Feast of 2010, to make doughnuts. I saw Miss Deen make these on her TV show and thought, “Now THAT looks good.” I’ve never made doughnuts before, but these don’t seem very hard and look very, very good (if terrible for you).
To cut out the doughnuts I used the mouths of a large canning jar and an empty spice jar for the holes…I tried using the mouth of an old frappuccino bottle but the hole was too big… Make sure to keep the dough at least 1/2 inch thick–otherwise you’ll get sickly, skinny looking doughnuts that still taste OK but just aren’t pretty.
- 3 1/2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 1 cup sour cream
- 1 cup cooked mashed sweet potato (about 1 medium potato)
- Vegetable oil, for frying
- 1 cup finely chopped pecans (for on top of the icing)
In a medium bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt. In a large bowl, combine eggs, sour cream, and sweet potato. Gradually add flour mixture, stirring to combine. Turn dough out onto a heavily floured surface. Knead in flour with hands as needed (dough will be sticky). Roll out dough to 1/2-inch thickness. Cut out dough with a 2 1/4-inch round cutter. Cut out center of doughnuts with a 3/4-inch round cutter. Re-roll dough as needed.
In a Dutch oven, heat vegetable oil over medium heat to 360 degrees F. Cook doughnuts, in batches, in hot oil, 2 minutes per side, or until lightly browned….but…as soon as they float up to the surface, flip them for the first time or they wont flip later. Drain on paper towels. Ice top of doughnuts with Maple Icing, and sprinkle with chopped pecans.
MAPLE ICING RECIPE:
2 2/3 cups confectioners’ sugar
3 to 4 tablespoons milk
1/4 teaspoon maple extract
In a small bowl, combine confectioners’ sugar and 3 tablespoons milk; stir well. Add additional milk to reach desired consistency. Stir in maple extract.