I've been a fan of Matt Lewis and Renato Poliafito for a few years. While I've never had the pleasure of meeting them or visiting their bakery, Baked NYC in Red Hook, Brooklyn, I quickly became enamored of the them and their luscious recipes when I purchased their first book Baked: New Frontiers in Baking, in 2008. Their second book, Baked Explorations: Classic American Desserts Reinvented, was published in 2010. Imagine my glee when I found Club: Baked, a group of baker bloggers that were baking their way through Baked Explorations. I quickly decided to join the group, and the first recipe I made during this bake-off is Farm Stand Buttermilk Doughnuts Three Ways.
I am in love with doughnuts (isn't everybody?!) and I have made them at home at least a half a dozen times. I've made yeasted raised doughnuts and cake doughnuts; the Farm Stand Buttermilk Doughnut is a cake doughnut made yummy by way of ingredients like buttermilk, sour cream, cinnamon and freshly grated nutmeg (you cannot beat the flavor of fresh nutmeg!) While I have one of those cute little Babycakes min-doughnut makers, I decided to stay true to form and fry these doughnuts in my small Rival home fryer.
The dough was very easy to put together, simply a matter of mixing the dry ingredients, separately mixing the wet ingredients, and gently combining the two. I patted the dough to about 1/2 inch thickness on my floured Silpat mat and cut out doughnuts using a doughnut cutter that is 2 1/2 inches across. With this cutter, I was ultimately able to produce 18 small doughnuts and about the same number of doughnut holes. (The recipe says it will make 10 large doughnuts, using a larger cutter, plus doughnut holes.) Here are some of my cut doughnuts before frying.
I debated changing up the topping/glaze recipes a little, but ultimately decided to make them according to the recipes in the book, which include chocolate dip/glaze, vanilla glaze, and cinnamon sugar. I used bittersweet Ghirardelli baking bar for the chocolate dip, and my son Ryan said the doughnut had a little bit of a coffee taste to it from the slight bitterness of the chocolate.
Thank you to Gloria, the Ginger Snap Girl, for hosting this go-around of Club: Baked. I really look forward to baking more wonderful treats with the rest of the Club: Baked group, and getting to know all of you! Happy Baking!