February 8, 2016
Freshly frying up a batch of these doughnuts is one of my absolute favorite ways to spoil my guests. Without all the kneading, waiting, rolling, and so on, this is an easy treat for a host to put together at the last minute, and also makes a great group activity—it won’t be hard to find recruits to get in on the punching, frying, and glazing action.
1Set a wire rack inside a rimmed baking sheet.
2Fill a Dutch oven, large cast- iron skillet, or other large, heavy-bottomed skillet with high sides with enough oil to reach 1⁄2 inch up the sides. Heat the oil over medium-high heat until it registers 350°F on a candy or deep-fat thermometer.
3Whisk together the almond milk, confectioners’ sugar, and laven- der buds in a small saucepan. Bring the mixture to a boil over medium-high heat, whisking constantly. Remove the sauce- pan from the heat and steep the glaze for 10 minutes.
4 Strain the glaze through a ne- mesh sieve into a large bowl.
5Open the biscuit tins and sepa- rate the pieces of dough. Using a 1-inch cutter, punch out the middle of each round of dough. If you don’t have a cutter, you can use a plastic bottle cap or an apple corer.
6Line a plate with three sheets of paper towels. Working in batches, fry the doughnuts and holes until golden brown on both sides, 2 to 3 minutes per side. Chopsticks are great for turning the doughnuts!
7Drain the doughnuts on the paper towels. Dip them in the glaze and set them on the prepared wire rack to drip dry. Serve immediately.
If you don’t have an oil thermometer, use one of the doughnut holes as a test. If it sinks, the oil isn’t hot enough; if it browns too quickly, lower the heat and wait for the oil to cool down a bit.
In the fall I make these into pumpkin spice dough- nuts that remind me of the cider mills I went to as a kid in Michigan. Just mix 2 tablespoons of Pumpkin Spice Mix (page 165) for every cup of sugar and whisk together.