These doughnuts were inspired by what may become a new holiday tradition.
My family celebrates Christmas on Christmas Eve and my husband’s on Christmas Day. However, this past season, my mother-in-law (aka The Cook) was away which meant that either I was cooking on both days or we were eating out on Christmas Day. Although it felt really strange, eating out of Christmas Day won.
We made a reservation at The Palm in Tribeca. I had never been but after just a few bites of my appetizer, knew I was in for a real treat and secretly hoped this would become a new holiday tradition. Every part of our meal from the apps, the steaks, the drinks and the service was incredible. And even better – dessert, which is often the forgotten course, was a delightful surprise.
The best part of dessert was my husband’s selection – a warm bag of doughnuts served with a raspberry and chocolate dipping sauce. He and I were immediately smitten. A warm doughnut hole that was crusty on the outside and soft and chewy on the inside that was dusted in cinnamon sugar. Then you have your choice of dipping in either warm gooey chocolate or sweet and tart raspberry.
On the way home, my doughnut loving husband begged me to recreate the dessert at home. He continued to beg again, and again, and again. I finally obliged and was so happy I did.
Since these doughnuts don’t require yeast, they come together really fast and they fry up even faster. I opted to make them with the raspberry sauce, as it paired really well with the cinnamony bite from the doughnuts.
And as a result, I have one really happy husband. Make these and bring some joy to someone you love.
Buttermilk Doughnuts with Raspberry Coulis
For The Coulis
6 ounces fresh raspberries
2 tablespoons water
2-3 tablespoons granulated sugar
Pinch of salt
1 teaspoon lemon juice
For The Doughnuts
6 cups vegetable oil for frying
1 tablespoon ground cinnamon
1 1/4 cups granulated sugar
3 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons freshly grated nutmeg
3/4 cup buttermilk
4 tablespoons (1/2 stick) unsalted butter, melted
2 large eggs, plus 1 yolk
For The Coulis
Bring the raspberries, water, 2 tablespoons of sugar and salt to a bare simmer in a medium saucepan over medium heat. Cook, stirring occasionally, until the sugar is dissolved and the berries are heated through, about 1 minute longer.
Transfer the mixture to a blender or food processor and process until smooth. Pass the mixture through a fine mesh strainer. Press to extract as much of the puree as possible leaving the seeds behind. Then stir in the lemon juice and additional sugar is desired.
For The Doughnuts
Heat the vegetable oil to about 325 degrees in a heavy bottom dutch oven.
Meanwhile, combine 1/4 cup of granulated sugar and cinnamon in a small bowl and set aside.
Mix the flour, remaining sugar, baking soda, baking powder, salt and nutmeg in the bowl of a stand mixer fitted with a paddle attachment.
Mix the buttermilk, butter, eggs and yolk in a 2-cup measuring cup. Add the wet ingredients to the flour mixture and beat on medium speed until smooth, about 30 seconds. Stir the batter a couple times with a wooden spoon to make sure that all the wet and dry ingredients are incorporated. The batter will be very thick and sticky.
Once the oil has reached the desired temperature, use a small ice cream scoop to dish out balls of dough and slowly release them into directly into the oil. As the doughnuts rise to the surface, flip them once they turn golden brown on one side, 3-5 minutes, and continue to fry until golden brown on the second side for an additional 3-5 minutes. Once done, drain on a paper towel-lined baking sheet or wire rack. While the doughnuts are still warm, toss in the cinnamon-sugar mixture. Serve along with raspberry coulis.