Week Two: Tartine
Everyday is Doughnut Day if you try hard enough.
The doughnut is a temptation that no one can resist. I mean, it’s basically a way to eat dessert for breakfast! It’s hard to get countries to agree on anything, but it would seem that the craving for fried dough is universal. (Think churros, beignets and buñuelos, to name a few.) Dare I say doughnuts may be the answer to achieving world peace? Or the very least, a full stomach?
Doughnuts may be the latest pastry trend (move over, macaroons), but they have always held a special spot in my heart. 🍩
March Cookbook: Tartine: A Classic Revisited by Elisabeth M. Prueitt and Chad Robertson
As a kid, I knew it was going to be a good day when I woke up to my mom making biscuit doughnuts. To this day, nothing hits like a piece of fried biscuit dough tossed in cinnamon sugar! These einkorn doughnuts (pg. 33) are like the more sophisticated version of my mom’s biscuit doughnuts. This recipe was my first time using (and hearing about) einkorn flour, which is from an ancient grain that is supposedly superior to all other wheat flours. It has less gluten and more nutrition, although I’m not sure how much that matters when I’m frying it and coating it in sugar… But either way, these doughnuts turned out light, fluffy and delicious! The original recipe calls for a glaze, but I’ve always been more of a cinnamon sugar gal.
Canned Biscuit Doughnuts
1 Can of Biscuits (I prefer these)
1C of Granulated Sugar
2TB of Cinnamon
Oil for fryingCombine the sugar and cinnamon in a paper bag and set to the side. Pour about a half-inch of oil into your skillet and let heat up on medium-high. You want the dough to instantly sear when placed on the skillet, as to not soak up too much oil. Use a doughnut hole or a scrap piece to test if the oil is hot enough. Fry up the doughnuts a couple at a time, as to not crowd the pan. Each side will take about one minute to become golden brown. After frying, put each doughnut into the paper bag and shake until evenly coated. These are best eaten immediately!
Not gonna lie, I made the marbled matcha pound cake (pg. 191) because pound cakes are very easy and I wanted minimal mess after deep cleaning my kitchen this week. In my case, the term “marbled” is interpreted very loosely, but the cake itself is delish. Very moist, tight crumb, great breakfast snacking cake! The book also includes a chocolate version that I want to try making as well!
Thanks for reading, sweeties! 🍎
have no idea what to do with my einkorn flour, but I think you just convinced me to give these a go!! is the texture of the dough similar to dough made with regular AP flour?