Coffee and Doughnuts

Holy cow it's cold. And I have never heard the wind howl like I just did outside.

And....

It's the most wonderful time of the year. I have been watching old black and white Christmas movies, decorating, wrapping presents, and jingling all the way.

No, I literally jingle with my handmade elf slippers my grandmother gave me last Christmas.

I know you're most jealous of the slippers. And you wish you would have been over my house Saturday morning to enjoy some coffee and fresh doughnuts. You probably would have said that I wake up too early on the weekends and I would have agreed with you and then popped another warm cinnamon sugar coated doughnut hole in my mouth.

I mean really, who can resist a fresh doughnut. And paired with hot coffee.

Oh happy day :)

Buttermilk Doughnuts
(From Baked Explorations)

3 1/2 all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
2 large eggs
3/4 buttermilk
1/4 sour cream
1/4 cup unsalted butter, melted and slightly browned and cooled
vegetable oil for frying
cinnamon and sugar to coating the doughnuts

Make the doughnuts

Line one baking sheet with parchment paper and another banking sheet with two layers 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 together the eggs, buttermilk, and sour cream until combined. Add the melted, cooled b utter 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 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 1/2 inch thick.

Use two round cutters (one large and one smaller) and dip the large cutter in flour and press out the rounds. Dip the smaller cutter in the flour and cut out the center of each dough round. Arrange both doughnuts and the doughnut holes on the parchment-lined baking sheet, pat the dough scraps back together, and use them to make more doughnuts. Chill the dough while you heat the oil.

Pour enough oil into a deep skillet to make a layer approximately 1 inch to 1 1/2 inches deep. Slowly heat the oil over medium-high heat until it is 365 to 370 degrees F. Once 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 doughnuts at a time. Once they have browned on one side turn them over and continue to cook for another minute or just until browned. Transfer the doughnuts to the paper towel-lined baking sheet and continue to fry the rest of the dough until finished. The doughnut holes will cook faster and can be made in tow or three batches after the doughnuts are done.

Once the doughnuts have drained on the paper towels toss them in the cinnamon and sugar. Serve immediately.

Enjoy with coffee!