I was pretty sceptical about this recipe as the doughnuts I’ve made before I’ve left to prove for a good while. Never the less I decided to give it a go.
I used Kelly Senyei’s recipe from Just a Taste
For the doughnuts:
5 cups vegetable oil, for frying
1 cup milk
1 large egg
2 cups all-purpose flour
2 Tablespoons sugar
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, melted
Equipment: Deep-fry thermometer; Small ice cream scoop (I didn’t have one so I used spoons, they weren’t particularly neat but worked fine.)
Add the vegetable oil to a large, heavy-bottomed pot. (There should be at least 2 inches of oil in the pot and at least 2 inches between the top of the oil and the top of the pot.) Attach the deep-fry thermometer to the pot and begin heating the oil over medium heat to 350 ºF / 180ºC. Line a baking sheet with paper towels.
In a small bowl, whisk together the milk and the egg.
In a separate medium bowl, whisk together the flour, sugar, baking powder and salt. Stir the milk-egg mixture into the dry ingredients, then stir in the melted butter, mixing until a soft dough forms.
Once the oil has reached 350ºF / 180ºC use a small ice cream scoop to drop about 1 tablespoon scoops of dough into the oil, careful not to overcrowd the pan (they will puff up). Fry the doughnut holes, flipping them in the oil, for about 2 minutes or until they’re golden brown.
Using a slotted spoon, transfer the doughnut holes to the paper towel-lined baking sheet.
Kelly uses a glaze but I just rolled them in caster sugar. I found it’s difficult to know when they are cooked all the way through. I’d probably say make the doughnut holes pretty small to avoid doughy centres.
They smelled delicious, however I struggled to eat them. My last few blogs I’ve been doing a very good job of ignoring my mental illness. Avoidance is all very well until it’s comes back to bite me. It’s with more than a little trepidation i mention it now. (At the bottom of the blog where none but the most dedicated will do more than skim read). That’s enough procrastination…
My anxiety around food has risen a little recently, I’ve taken a few more scary steps, such as restarting driving lessons meeting a friend in town and ordering a toasted tea cake, and attending my sisters baby shower and nibbling at the afternoon tea (awkwardly scraping butter from my scone). Theses activities have pushed me out of my comfort zone and challenged what I can and cannot do.
Although it’s been rather liberating and fun it does leave me feeling more vulnerable and anxious. Adding to this anxiety is the fact that for the last couple of months my weight has been steadily rising. I’m weighed every week so my therapist can keep track and check if I’m staying healthy. She assures I am still within the lower bracket for my BMI but that does little to ease the worry of those rising numbers and the slow change of my body shape. She often describes it as a wack-a-mole scenario. when one thing in my life improves another issue pops it’s ugly face up. In fact two have popped up recently the first is massive anxiety over talking on the phone and the other is to do with food.
To cut a long, and complicated, story short; One thing I did when I was suffering severely with my eating disorder was bake for other people and not eat the results myself. This is a unhealthy coping strategy and allowed me to not eat whilst having the satisfaction of providing for others. this almost happened when I made these doughnuts. I displayed them beautifully made a cup of tea and watched them cool without the slightest desire to eat them.
I had a friend round at the time, she ate them happily. I took a deep breath and tried to let the pressure fall away. After managing to relax and reminding myself it was my choice whether I ate or not I was able to enjoy the sugary treats.
They tasted lovely but I think I prefer the traditional method of leaving the dough to prove as the texture is nicer. As a quick treat they work perfectly.