The doughnuts in today’s post look like ordinary ones, but there’s something a bit different about them. For one thing, while these were made using the standard procedure for making cake doughnuts, the ingredients are strikingly different.
These treats were made with local muscovado sugar which gives a richer, molasses-like flavor and a subtle sweetness to the finished product. Plus, I replaced part of the flour with glutinous rice flour or mochiko. This resulted in some rather hefty doughnuts with an excellent flavor. They’re rather stodgy, so they go well with milky mugs of coffee or tea for a very satisfying breakfast.
Muscovado and Mochiko Doughnuts
- 2-3/4 cups all-purpose flour
- 1/2 cup mochiko (glutinous rice flour)
- 2/3 cup muscovado sugar
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 2/3 cup buttermilk or sour milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 cup olive oil (not extra-virgin)
- 2 eggs, beaten
- oil for deep-frying
- 1/4 teaspoon fine salt
Sift together the flours, salt, baking powder, baking soda, and cinnamon and make a well in the center. Whisk together the buttermilk, eggs, vanilla, and the 1/4 cup olive oil. Pour into the well in the dry ingredients and mix until a stiffish dough forms. Cover and refrigerate for about 30 minutes to an hour.
On a floured surface, roll out the dough to about 1/2 an inch thick and cut out doughnuts using a floured cutter.
Heat the oil in a deep saucepan and fry up the doughnuts in batches. Makes about 1-1/2 dozen, plus munchkins.
Variations… Use 1 teaspoon lemon flavoring and 1/4 teaspoon ground ginger instead of the vanilla and cinnamon to give your doughnuts a more Oriental twist. Or, you can keep the vanilla but replace the cinnamon with 1 teaspoon toasted black sesame seeds.