Old Fashioned Buttermilk Cake Doughnuts-Oct.2010 Daring Bakers Challenge

So, I had just started my regime of “eating clean” when I realized that the October Daring Bakers Challenge was coming due. If you're unfamiliar with the concept, eating clean does not mean you can eat anything that hasn’t been dropped on the floor. Not that kinda clean, but always a good principal nonetheless.. Basically, its no sugar, no white flour, nothing artificial, nothing white, no preservatives, additives, etc. In the words of Jillian Michaels(Biggest Loser) “If it don’t have a Mama or it wasn’t grown in the ground…don’t eat it.” That Jillian, she has such a way with words :) I’ve nearly decided its easier to just stop eating all together. No, no, just kidding. I eat plenty. It’s great. Really…

So, anyways, I hopped over to the Daring Bakers site in hopes of finding something really healthy and “clean” for this months challenge. Yeah, right. This month the challenge was doughnuts. Darn those Daring Bakers:) Hmmm….you have to give me credit. I did even try to Google “Clean Eating doughnuts,”  but I basically kept getting results that doughnuts were NOT part of the clean eating regime. Yeah, yeah. Whatever. I’m just going to be unclean today and have doughnuts. Would you care to join me ? Yes, I thought so….

The October 2010 Daring Bakers challenge was hosted by Lori of "Butter Me Up" who chose to challenge the Daring Bakers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

Doughnuts are big stuff in the Sinful Southern Sweet household. I’ve got two little princesses (who have temporarily, but officially changed their names to Princess Candy Corn and Princess Candy Corny in light of the Halloween season), that have frequent weekend visits to the “Doughnut Store” with their Daddy. So, what I’m getting at is…the kids know doughnuts. I knew they would certainly let me know if they were not up to par.
 I decided on a recipe for an Old Fashioned Buttermilk Cake Doughnut. I really liked the doughnut. The Candy Corn Princesses really L-O-V-E-D the doughnuts. But, much to my surprise….Mr. Sweets said they weren’t that great for him. As I blankly absorbed his mediocre response to my doughnut efforts that had left my kitchen resembling a White Christmas (oh, the flour and powdered sugar that blanketed my countertops!), I wondered if he was just playing around.  But, you know..... I just don’t think he was.  Finally, I told him we would just have to agree to disagree, because they were the best unclean thing I had eaten all week!! 
Enjoy!

Old-Fashioned Buttermilk Cake Doughnuts:

Preparation time:
Hands on prep time - 25 minutes
Cooking time - 12 minutes
Yield: About 15 doughnuts & 15 doughnut holes, depending on size

IngredientsSour Cream ¼ cup

All Purpose Flour 3 ¼ cup + extra for dusting surface
White Granulated Sugar ¾ cup

Baking Soda ½ teaspoon

Baking Powder 1 teaspoon

Kosher (Flaked) Salt 1 teaspoon

Nutmeg, grated 1.5 teaspoon

Active Dry Yeast 1 1/8 teaspoon

Buttermilk ¾ cup + 2 Tablespoon

Egg, Large 1
Egg Yolk, Large 2
Pure Vanilla Extract 1 Tablespoon

Powdered (Icing) Sugar ¼ cup 

Directions:

1. In a small stainless-steel bowl set over a pot of gently simmering water, heat the sour cream until just warm.
2. Heat the oil to 375°F/190°C.
3. Over a large mixing bowl, sift together the flour, sugar, baking soda, baking powder, salt, nutmeg; make a large well in the center. Place the yeast in the well; pour the sour cream over it. Allow it to soften (if using packed fresh yeast), about 1 minute.
4. Pour the buttermilk, whole egg, egg yolks, and vanilla extract into the well. Using one hand, gradually draw in the dry ingredients. The mixture should be fairly smooth before you draw in more flour. Mix until it is completely incorporated. The dough will be very sticky. Wash and dry your hands and dust them with flour.
5. Sift an even layer of flour onto a work surface. Don’t be afraid to use a lot of flour. You don’t want the doughnuts sticking to your counter. Scrape dough out of bowl onto the surface; sift another layer of flour over dough. Working quickly, pat dough into an even 1/2-inch (12.5 mm) thickness. Dip cutter in flour and, cutting as closely together as possible, cut out the doughnuts and holes. Place holes and doughnuts on a floured surface. Working quickly, gather scraps of dough together, pat into 1/2-inch (12.5 mm) thickness, and cut out remaining doughnuts and holes.
6. Drop three to four doughnuts at a time into the hot oil. Once they turn golden brown, turn them and cook the other side. Cooking times may vary, but with my oil at 375 °F/190°C, I found they only took about 20 to 30 seconds per side.
7. Once cooked, place on a baking sheet covered with paper towels to drain.

Sift powdered sugar over doughnuts and serve.