Federal Donuts' Master Recipe

Makes 12-18 servings

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12 large egg yolks

1 cup granulated sugar

5 tablespoons butter, melted and cooled

11/4 cups buttermilk

31/2 cups all-purpose flour, plus 1 cup for rolling and cutting dough

11/2 teaspoons salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon baharat (kalustyans.com)

Canola or peanut oil, for frying

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1. To make the dough, combine the egg yolks and sugar in the bowl of a stand mixer fitted with the paddle attachment or hand mixer, or sturdy whisk.

2.

Mix on low speed until ribbons start to form in the mixture and the color lightens, about 3 minutes. Slowly stream in the melted butter until just incorporated, about 30 seconds.

3. Add the buttermilk all at once. Mix again just to combine, about 5 seconds.

4. In a separate bowl, whisk together the 31/2 cups flour, salt, baking soda, baking powder, and baharat. Add to the mixer all at once and mix on low speed until incorporated, about 30 seconds. Scrape down sides of the bowl; mix again on medium-low until the dough looks smooth and starts to pull away from the sides of bowl, 20 to 30 seconds.

5. To roll the dough, prepare a counter work space by fastening a large piece of parchment paper with tape at the corners. Have the 1 cup of flour nearby. Generously flour the work surface.

6. Scrape down the paddle attachment and turn all the batter out onto the floured surface. Dust the top of the dough with more flour, sprinkling the edges, as well. Flour your hands well, too.

7. With a floured rolling pin, roll out the dough to a 1/2-inch-thick rectangle, about 10-by-141/2 inches. Add more flour to prevent sticking. Brush excess flour off the dough and parchment paper with a pastry brush. Transfer dough on the paper to back of a baking sheet. Freeze for up to 30 minutes.

8. To cut the doughnuts, use two sizes of ring cutters: a larger one about 23/4 inches in diameter, and a 1-inch cutter for the holes. (Or use a drinking glass and a shot glass.) Flour the cutters well and often to prevent sticking. Begin with the large cutter, then cut out the smaller holes. Return the baking sheet with dough rings to freezer until ready to fry. (The frozen rings can be wrapped in plastic and stored in the freezer for up to 2 days. Let thaw slightly before frying.)

9. The dough scraps can be rerolled, or cut into small, irregular shapes and fried as they are.

10. To fry the doughnuts, clip a candy or deep-frying thermometer onto one side of a big enameled cast-iron pot. Add 2-3 inches canola or peanut oil. Heat over medium-low until oil reaches 375 degrees.

11. Carefully lift the dough rings with a spatula and slide them into the oil, about 4 at a time, depending on the size of your pot. After about 90 seconds, the edges will begin to brown; flip the doughnuts with a slotted spoon. Fry for another 90 seconds until golden brown and delightfully puffy. (Doughnut holes take 60 to 90 seconds and tend to flip themselves.) With slotted spoon, transfer doughnuts on a rack set over a paper towel-lined baking sheet to drain. Reheat oil to 375 degrees before next batch.

12. Toss hot doughnuts in cinnamon-brown sugar mix (see note).

From Federal Donuts: 25 Easy Recipes for Making Donuts at Home, Fried Chicken, Too! (Rux Martin, 2017)

Note: For cinnamon-brown sugar mix (have it ready before frying doughnuts): whisk together 1 cup granulated sugar, 1/4 cup light-brown sugar, 11/2 tablespoons ground cinnamon, 1/4 teaspoon freshly grated nutmeg, and 1/8 teaspoon salt in a large bowl until combined, breaking up clumps of brown sugar with a fork. Toss the hot doughnuts in sugar mix with your fingertips and turn to coat well.

Per serving (based on 18): 334 calories, 6 grams protein, 36 grams carbohydrates, 12 grams sugar, 19 grams fat, 149 milligrams cholesterol, 312 milligrams sodium, 1 gram dietary fiber.

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