Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Everything Doughnuts
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- Level: Easy
- Total: 2 hr 15 min (includes chilling and cooling times)
- Active: 35 min
- Yield: 6 doughnuts and about 6 holes
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 534
- Total Fat
- 31 g
- Saturated Fat
- 7 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 2 g
- Sugar
- 15 g
- Protein
- 9 g
- Cholesterol
- 112 mg
- Sodium
- 317 mg
What if an everything bagel crossed the savory-sweet line? Well, we're here to tell you that garlic, onions and seeds totally work in a doughnut. Make the dough the night before, then quickly fry the doughnuts off for a special breakfast or brunch.
- Level: Easy
- Total: 2 hr 15 min (includes chilling and cooling times)
- Active: 35 min
- Yield: 6 doughnuts and about 6 holes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 534
- Total Fat
- 31 g
- Saturated Fat
- 7 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 2 g
- Sugar
- 15 g
- Protein
- 9 g
- Cholesterol
- 112 mg
- Sodium
- 317 mg
Ingredients
Directions
Special equipment:
one 3 1/2-inch one 1 1/2-inch round cookie cutter- Preheat the oven to 350 degrees F. Spread the poppy seeds, sesame seeds, onion flakes and garlic flakes on a pie plate, and toast in the oven until fragrant and lightly browned, about 3 minutes. Set aside to cool, about 5 minutes.
- Whisk together the flour, baking powder and salt in a medium bowl. Reserving 2 tablespoons of the cooled "everything" mixture, whisk the rest in with the flour mixture, and set aside.
- Blend the sugar and butter on medium speed in the bowl of a stand mixer fitted with a paddle attachment until smooth, about 30 seconds. Add the egg yolks and sour cream, and continue blending, stopping to scrape down the bowl if necessary, until smooth and combined, 30 seconds more. Reduce the speed to low, and add the flour mixture by generous 1/4 cups, combining each addition before adding the next. Continue on low after the last addition until the dough forms a shaggy ball, about 30 seconds. Lay a piece of plastic wrap on a work surface, and lightly coat with cooking spray. Transfer the dough to the plastic wrap, and flatten it a bit into a narrow rectangle. Cover completely with the plastic wrap, and refrigerate for at least 1 hour or overnight.
- Line a baking sheet with parchment, lightly coat with cooking spray. Unwrap the dough, and place it lengthwise on a lightly floured work surface. Dust a rolling pin and the top of the dough with flour. Roll the dough into a rectangle that is 1/2 inch thick and about 6 1/2 by 9 1/2 inches. Cut out 6 rounds with a 3 1/2-inch round cookie cutter (since the dough doesn't reroll well, cut the doughnuts as closely as possible). Cut out a hole in the center of each with a 1 1/2-inch round cookie cutter. Carefully transfer the doughnuts and holes to the prepared baking sheet. Without rerolling the remaining dough, cut a few more rounds with the 1 1/2-inch cutter, and transfer them to the baking sheet. Refrigerate the cut dough for 30 minutes.
- Heat the oven to 275 degrees F. Line a baking sheet with paper towels. Heat 2 1/2 inches of oil (about 8 cups) to 375 degrees F in a heavy-bottomed pot or a Dutch oven. Carefully fry 2 doughnuts and about 4 holes at a time. They will sink, then slowly rise to the top. Once they float to the top, cook them until nicely browned, about 30 seconds, then flip and cook 30 seconds more. Remove them from the oil, let drain on the prepared baking sheet and sprinkle with some salt. Repeat with the remaining doughnuts and holes, keeping them warm in the oven until ready to serve.
- Transfer the doughnuts to a serving plate, drizzle with the honey and sprinkle with the reserved everything mixture.
Cook’s Note
If your dough is too soft to work with after refrigerating, flour your work surface generously before rolling out the dough.
