You know, it’s really a crying shame that tomorrow isn’t Mother’s Day. If it was, I have no doubt that I’d be showered with gifts and affection to outmatch any Mother’s Day before it. Today has put me in the lead of the Best Mama Race for sure, at least by my kids’ standards.
First, I made buttermilk donuts for breakfast. Claudia and I have been reading our way through the Little House on the Prairie series and we’re just finishing up Farmer Boy. Farmer Boy is about Almanzo, Laura’s future husband, and his childhood and family life. Claudia can’t get over the fact that there is a donut jar always full of fresh-baked donuts in Almanzo’s kitchen. He just eats them whenever he wants! Can you imagine? Donuts happen to be one of my girl’s favorite things, so I promised that I’d make donuts, just like Almanzo’s mama. I refuse to let that clever Mrs. Wilder outdo me, and I’ll confess that having warm donuts with my coffee this morning was a pretty nice treat.
Then, we hit pay dirt at a yard sale – an enormous, gigantic, colossal box of Legos! We already have a pretty big box of our own, but this was one of those really big Rubbermaid containers almost full to the top with Lego blocks. For SEVEN DOLLARS! Woohoo! I actually asked the woman several times if she was sure she only wanted $7, because I know how much money was sitting in that pile of colorful Legos, but she didn’t budge. In fact, she gave us the container too!
So I’ve got two happily spoiled rotten kiddos today, and I’m okay with that, because I’ve also got leftover donuts to eat while they’re building things with their Legos. Win-win!
Recipe: Buttermilk Donuts
(found at Brown Eyed Baker, original source: Baked Explorations)
3½ cups all-purpose flour
¾ cup granulated sugar
½ teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon grated nutmeg
1 teaspoon ground cinnamon
¾ cup buttermilk
¼ cup sour cream or plain Greek yogurt
¼ cup unsalted butter, melted and cooled
Vegetable or canola oil for frying
Cinnamon Sugar Coating:
1¼ cups granulated sugar
3 tablespoons ground cinnamon
Before you begin, line one baking sheet with parchment paper or waxed paper, and another with a double layer of paper towels.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, nutmeg, and cinnamon. In a medium bowl, whisk the eggs, buttermilk, and sour cream until combined. Add the melted, cooled butter and whisk again. Make a well in the center of the flour mixture and pour the liquid ingredients into the well. With a rubber spatula, slowly fold and press the flour into the liquid center until the mixture forms a sticky dough.
Turn the dough out onto a work surface lightly dusted with flour. Sprinkle the top of the dough with flour and pat it out until it is about ½-inch thick. Use two circle cookie cutters of different sizes, or glasses with different sized rims, and dip the cutters into flour, then press them into the dough to make donut shapes. Transfer the donuts and donut holes to the parchment-lined baking sheet. Pat the dough scraps back together, and use them to make more donuts and donuts holes. Chill the dough while you heat the oil.
Pour enough oil into a deep skillet to make a layer approximately 1 inch to 1½ inches deep. Slowly heat the oil over medium-high heat until it is 365 to 370 degrees F. (While you are waiting for the oil to reach temperature, mix up the cinnamon sugar topping.)
When the oil reaches temperature, gently lift the large doughnuts off the baking sheet and place them in the hot oil. Do not crowd the skillet – make no more than 3 donuts at a time. Once they have browned on one side, turn them over with tongs or a slotted spoon and continue to cook just until browned. Using a slotted spoon, transfer the doughnuts to the paper towel-lined baking sheet and continue to fry the rest of the dough until finished.
While the donuts are still warm, dip them into the cinnamon sugar mixture to coat. Transfer to a wire rack or enjoy immediately.