Franco-American Fare: A Doughnut Recipe
Chef James Tranchemontagne is on a mission to rescue the lost recipes of Franco-America. Here is Tranchemontagne's recipe for delicious homemade doughnuts. Bon Appetite!
Sunday Morning Doughnuts
1 cup granulated sugar
31/2 tsp. baking powder
1/2 tsp. salt
4 cups all-purpose flour, plus more for dusting
1 cup whole milk
3 tbsp. melted butter
6 - 8 cups lard or neutral fat for frying garnishes: confectioner's sugar, cinnamon sugar, maple syrup, simple chocolate glaze.
1. In a large bowl, sift together granulated sugar, baking powder, salt, and flour. Separately, beat eggs thoroughly, then stir into dry ingredients. Add milk and melted butter, mixing just until incorporated. Do not overmix.
2. Roll out dough on floured surface into a rough circle the size of a large pizza, about three-quarter inches thick. Cut out rounds with a three-inch pastry ring, removing holes with a one-inch ring. Or make crullers by rolling the dough scraps between your palms into three snakes five inches to six inches long and then braiding them together.
3. If you don't have a tabletop fryer, use a four quart heavy-bottomed saucepan filled with enough oil at 375° so the doughnuts can float easily. Fry several at a time, flipping when bottom side is nicely browned and waiting for the oil to return to temperature between batches. Blot finished doughnuts on a paper towel.
4. Garnish with a shake of confectioner's sugar or cinnamon sugar (one part cinnamon to three parts granulated sugar), a drizzle of maple syrup, a simple chocolate glaze (quarter pound of semi-sweet chocolate chips melted and whisked together with a third of a cup of heavy cream and one ounce of unsalted butter in a double boiler).
Note: Tranchemontagne also likes to make some without holes, then cut the hot doughnut almost in half horizontally, slathering the center with jam. Though an adult will need to do the actual frying, even younger kids can make and garnish the doughnuts.
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