Cinnamon and Sugar Biscuit Doughnuts
Doughnuts.
2 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
2 tablespoons granulated sugar
6 tablespoons cold, unsalted butter
3/4 cup whole milk
vegetable oil, for frying
Coating and Dipping Sauce.
1/4 cup granulated sugar + 1 tablespoon cinnamon, for coating the doughnuts
1/2 cup dulce de leche
2-4 tablespoons half and half
1 tablespoon bourbon
In a large, flat-bottomed saucepan, heat several inches of vegetable oil (about 2 quarts) to 365 degrees.
While the oil is heating, make the doughnut dough. Combine the flour, baking powder, salt, nutmeg and sugar. Use a pastry cutter to cut in the butter until pea-sized pieces of butter remain. Stir in the milk to moisten the dough, and use your hands to knead the dough 3-4 times, just to finish bringing it together.
On a floured surface, pat the dough out to about 3/4 inch thick. Use a 2-inch doughnut cutter with a hole to cut out the doughnuts; gather up the scraps and cut those as well. You should get 1 dozen doughnuts and holes. Place the doughnuts on a parchment lined cutting board to rest for several minutes while the oil heats.
Fry the doughnuts a few at a time, for 45 seconds on each side, until golden brown. Drain on a wire rack and let cool for about 5 minutes before coating in the cinnamon and sugar.
For the dipping sauce, warm the dulce de leche, half and half and bourbon in the microwave for 1-2 minutes on 50% power, just to soften the dulce de leche so you can stir the mixture into a smooth sauce. Serve the sauce on the side.
Yields 1 dozen doughnuts and doughnut holes
Recipe from Curly Girl Kitchen