Leave it to Martha to ruin my day

[Deleted User]

well kinda lol I guess i should have read the recipe for cake donuts a little more before I bought all the ingredients. I am not sure that I have the right equiptment to make them but bought allthe ingredients. :-( Anyone made them at home before? Here is the recipe:

 

Makes 20

• 2 quarts canola oil
• 2 cups all-purpose flour, plus more for dusting
• 1/4 cup sour cream
• 1 1/4 cups cake flour, not self-rising
• 3/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons coarse salt
• 1 1/2 teaspoons freshly grated nutmeg
• 1 packet active dry yeast, or 0.6 ounces cake yeast
• 3/4 cup plus 2 tablespoons nonfat buttermilk
• 1 extra-large whole egg
• 2 extra-large egg yolks
• 1 teaspoon pure vanilla extract
• 1 1/4 cups nonmelting or confectioners' sugar

Directions

1. Heat oil in a low-sided six-quart saucepan over medium-high heat until a deep-frying thermometer  registers 375 degrees. Lightly dust a baking pan with all-purpose flour, and line a second one with paper towels; set both aside.
2. Meanwhile, place sour cream in a heat-proof bowl on top of a double boiler; set over a pan of simmering water. Heat until warm to the touch. Remove from heat; set aside.
3. In a large bowl, sift together all-purpose flour, cake flour, granulated sugar, baking powder, baking soda, salt, and nutmeg. Make a large well; place yeast in center. Pour warm sour cream over yeast, and let sit 1 minute.
4. Place buttermilk, whole egg, egg yolks, and vanilla in a medium bowl; whisk to combine. Pour egg mixture over sour cream. Using a wooden spoon, gradually draw flour mixture into egg mixture, stirring until smooth before drawing in more flour. Continue until all flour mixture has been incorporated; dough will be very sticky.
5. Sift a heavy coat of flour onto a clean work surface. Turn out dough. Sift another heavy layer of flour over dough. Using your hands, pat dough until it is 1/2 inch thick. Using a 2 3/4-inch doughnut cutter, cut out doughnuts as close together as possible, dipping the cutter in flour before each cut. Transfer doughnuts to floured pan, and let rest 10 minutes, but not more.
6. Carefully transfer four doughnuts to hot oil. Cook until golden, about 2 minutes. Turn over; continue cooking until evenly browned on both sides, about 2 minutes more. Using a slotted spoon, transfer doughnuts to lined pan. Repeat with remaining doughnuts.
7. Gather remaining dough scraps into a ball. Let rest 10 minutes; pat into a 1/2-inch-thick rectangle. Cut, let rest 10 minutes, and cook.
8. When cool enough to handle, sift nonmelting sugar over tops; serve immediately.

foundmydr1

Okay, I'm a donut whore but that's one hell of a list and recipe.  They better rock!  Do tell us how they taste.

I have one of those donut makers from the 70's my mom passed down to me but we usually modified cake mixes.  Martha sure is one for superfluous ingredients, IMO, .......don't you think?  Half the recipes I WANT to tear out of her magazine I don't when I see the list of ingredients.  I think she must be partaking of the doobie to work through all the steps she asks of us, I know I would have to be.  And I don't smoke.

If they turn out I'll email you my address

foundmydr1

::jonesin' for donuts now, wondering how they turned out::

[Deleted User]

I have yet to attempt to make them. I'm a little intimidated by Martha's superfluous recipe i think i need to get a thermometer or a deep fryer for these donuts, not sure LOLZ I am cracking up at your reply :-) Thanks!  

foundmydr1

Update: So I attempted another Martha recipe myself last night and came across more ingredient mysteries.............I was making Beef Burgenoin (sp? "excuse my french") and with 2 lbs of ribs you 'must' coat them with 2 TEASPOONS of cornstartch before browning.

Um.......WHAT?  I did it, I did it but I felt like a tard and of course it went "pfft!" right away all on the first rib.  Then before pouring in (what's left of the cup of wine at that point) you must (I forgot to and did this next and the world stayed on its axis, I swear) add 1 T TEASPOON OF TOMATO PASTE.

Yeah.  'Cuz that is SO vital to this recipe, you know, with a cup of burgundy wine and 3 shallots.  Now I have most of a $1 can of tomato paste to put in about 10 more recipes to no avail.

[Deleted User]

Your posts crack me up! You're a funny girl. So how did the ribs turn out?