Sneak-ret Ingredient Donuts
each: salt, nutmeg, cloves
finely shredded carrots
grated orange peel or zest
finely grated carrot
chopped walnuts, optional
1Combine 1 1/2 cups of flour with baking powder, cinnamon, baking soda, salt, nutmeg, and cloves (dry ingredients). Set aside.
2In a large mixing bowl beat the butter and sugar together until evenly blended. Add the eggs, one at a time, beating after each addition until light and fluffy. Don't rush this step.
3With mixer set at medium speed, beat in about half of the flour mixture, then the milk, then the remaining flour -- mixing just until smooth after each addition.
4Stir in the carrots, orange peel, and 1 1/2 cups more flour, just until blended.
5In a fryer or deep sauce pot heat 2-3 inches of salad oil to 375*.
6While the oil is heating, turn the dough out onto a RollPat, or heavily floured surface, and pat or roll the dough to about 1/2" thickness.
Cut the donuts with a 3" donut cutter, which has been dipped in flour to prevent sticking.
7Carefully drop the donuts, two or three at a time into the hot oil. When they rise to the surface turn them over.
Cook until both sides are golden brown -- about 3 minutes.
8Lift from the oil with a slotted spatula or two-tined fork. Drain on paper toweling.
9While the donuts cool a bit, combine glaze ingredients, adding orange juice one teaspoon at a time until you get the desired consistency. Stir until smooth.
10Place the donuts on a cooling rack, set on a baking sheet. Spoon about a tablespoon of glaze over each one.
Garnish with finely chopped walnuts.
Originally Posted: Wed, Oct 16, 2013