Fig Buttermilk Doughnuts with Coffee Glaze, adapted from The Craft of Baking (Karen DeMasco)
Adding little bites of fig to standard a buttermilk cake doughnut lifts this doughnut to sophisticated new heights. What takes it even further is a strong coffee glaze, making this not your hum drum every day doughnut. If you have not made doughnuts before this would be a good introduction - with cake doughnuts there is no yeast and no waiting for the dough to rise. A word of warning this dough is very wet, and the freezing and chilling time are absolutely necessary. But they are so worth the effort!
3/4 cup buttermilk
3 egg yolks
1/3 cup grapeseed or canola oil
3 and 3/4 cup of cake flour plus more for dusting
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 and 1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1 teaspoon salt
zest of 1 lemon
1 and 1/2 cups chopped dried fig (other dried fruits would be good too)
1 cups confectioners sugar
1 tablespoon espresso powder dissolved in 2 tablespoons hot water
Peanut oil for frying
- Whisk together in a bowl the buttermilk, egg and egg yolks and grapeseed oil.
- In another bowl sift 2 cups of flour.
- In the bowl of a mixer with the paddle attachment combine the remaining 1 and 3/4 cup of flour, sugar, baking powder, baking sugar, cinnamon, nutmeg, salt and lemon zest.
- Mix on low speed to combine these dry ingredients.
- Add the buttermilk mixture and mix on low to combine.
- Add the chopped fig and stir on low until incorporated.
- Remove bowl from mixture and fold in the 2 cups of sifted flour.
- The dough will be sticky. Remove it to a piece of wax or parchment paper and pat into a disk.
- Put a second piece of paper on top and then roll the dough out between the paper to an 8-10 inch rectangle (3/4 an inch thick.)
- Put the dough (still between the paper) on a baking sheet and freeze for 30 minutes.
- Remove the dough from freezer and remove top sheet. Dust the top with flour, then flip and remove the second sheet.
- The dough is ready to cut. First spray a baking sheet with cooking spray.
- Cut the dough using a 3 inch round cutter and then for the whole I use the large end of a jumbo pastry tip (the one you would use to make profiteroles). Cut out the dough and place the doughnuts and doughnut holes on the greased baking sheet.
- Re-roll scraps and cut, you should have 13 doughnuts.
- Cover the doughnuts with plastic wrap and refrigerate for 30 minutes.
- In a large dutch oven or other high sided pot heat about 2 inches of oil over medium heat.
- While the oil is heating (or before you turn it on!), prepare the glaze by stirring together the espresso water and the powdered sugar. If you don't like the consistency add more sugar to make it thicker or water to make it thinner. Pour the glaze in a shallow dish that you can dip the doughnuts in.
- Prepare a plate or tray with paper towels for draining.
- You want the oil to reach 375 degrees on a candy thermometer before frying.
- When the oil is ready, carefully drop 3 doughnuts in the oil at a time, fry for about 1 and 1/2 minutes a side, turning with a implement that can take high heat.
- The doughnuts should be golden brown. Remove to the paper towels and drain and cool down a bit. Continue cooking the doughnuts, checking the temperature to make sure it doesn't climb to high (burnt ) or drop too low (greasy).
- When you can comfortably handle them, dip the doughnuts in the glaze and then remove to wire rack to set.