Peach + Curry Buttermilk Doughnuts

Sunday, September 28

peach + curry buttermilk doughnuts | une gamine dans la cuisine

Now, as the wind courts a glacial nuance, I wear my hair short enough to expose a wide forehead and seashell ears to the elements (timing has never been a strong suit). When tresses brush against my neck, i feel constricted...pulled too fiercely against the earth. In another life I must have been one of Titania's faeries (Peaseblossom or Cobweb?). Shorn + tousled hair suits my elfin stature & distracted countenance.

I have my father's eager, aforementioned, protruding ears and vast forehead. Mayhaps luckily, I also inherited his propensity for wistful, impromptu daydreaming. It's usually when I'm lost in enchantment that I come up with romantic confectionery ideas and chimerical flights of fancy; usually Tom Hiddleston playing Recuerdos de la Alhambra  on classical guitar or sweetly verdant schemes involving the planting of moss & honeycomb on the cold, north-facing side of my house. While soaking up one of September's rare summerling days, I had a savage craving for something peachy enough to hold the warm lioness of August in its grip, whilst acknowledging the cosy blazing ambiance of autumn. I'm not a massive fan of fried food, but, every now and then, we need the unwavering comfort that arrives in the form of crisp sugar-drenched doughnuts.

peach + curry buttermilk doughnuts | une gamine dans la cuisine

Because I'm not fluent in the preparation of fried foods, we're slightly stiff around each other. I looked to epicurious for a recipe compass...with a few serpentine detours. Instead of pumpkin, I used a fuzzy clan of fresh peaches and added a peregrine sprinkling of curry. The results were marvelous!

I played with two toppings (three, actually. The buttermilk glaze was not heroic). I preferred the curry-cinnamon sugar coat, it gave a satisfying *crunch* that contrasted perfectly with the doughnut's fluffy interiors. Of course one can never go wrong with a messy coating of confectioners' sugar, but it lacked texture and curry (next time!). The doughnuts were deliciously bohemian when left naked...it's completely up to you.

Several days later, my kitchen still smells like a carnival, but I have happily pacified an annual craving for something wicked + deep fried. I'm okay with the lingering memory of roguish doughnuts and cold zephyrs biting the nape of my neck & Gelfling ears.  


peach + curry buttermilk doughnuts | une gamine dans la cuisine
peach + curry buttermilk doughnuts | une gamine dans la cuisine

peach + curry buttermilk doughnuts
makes about 22-26 doughnuts

ingredients
3 1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon ground yellow curry
1 cup granulated sugar
3 Tablespoons unsalted butter, softened to room temperature
1 egg
2 egg yolks
1/2 teaspoon pure almond extract
1/2 cup + 1 Tablespoon buttermilk
1 cup peach puree (about 4-5 peaches, peeled and run through food processor or blender till smooth)

Canola oil, for frying

spiced curry topping
1 cup granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon yellow curry (optional)

alternate topping
2 cups confectioners' sugar, sifted

method
In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and curry; set aside.

In stand mixer bowl, fitted with paddle attachment, beat together sugar and butter until well combined (don't worry of it's grainy). Add the egg + egg yolks one at a time, beating well after each addition. Beat in the almond extract, if needed, scrape down edges of the bowl.

In a medium-size bowl, whisk together buttermilk and peach puree.

Slowly (in about 4 additions) beat buttermilk/peach mixture into butter-egg mixture. Beat to combine. Switch to a large rubber spatula and fold in flour mixture in 4 additions, blending gently until combined. Cover bowl and refrigerate for 3 hours.

Line two cookie sheets with parchment paper.

On floured surface, press/roll out 1/3 of the chilled dough to 1/2 - 2/3-inch thickness. Use round cookie cutter to press out as many doughnuts as possible. {Note: I used a 2 1/2-inch flutted biscuit cutter.} Arrange doughnuts on parchment-lined sheets and repeat with remaining dough; scraps can be re-rolled once. Use a 1-inch round cutter to cut out center of each doughnut (doughnut holes!). I don't have a 1-inch cookie cutter so I used the wide end of a frosting tip.

Line another large cookie sheet (or baking pan) with paper towels.  Place next to stove...or close enough to where you will be frying the doughnuts.

Prepare toppings; In a large, shallow bowl, whisk together sugar, cinnamon & curry; set aside. In separate bowl, sift confectioners' sugar. Set both toppings aside but have them close to stove.

Pour oil into a large deep skillet (oil should be 1 1/2-inches deep). Using a deep fry thermometer, heat oil to 365-370 F.

Fry doughnut holes until golden brown, turning often, or as needed, until golden brown. Use a slotted spoon to transfer fried holes to paper towel-lined pan. Roll holes around paper towel a bit then toss them into bowl of desired topping. Set aside to cool.

Repeat with doughnuts, only frying about 3 at a time, until golden brown.

Cool doughnuts and holes completely before enjoying.

adapted from epicurious

peach + curry buttermilk doughnuts | une gamine dans la cuisine

18 comments:

  1. How gorgeous! I've already started on autumnal baking on what looks to be the last of our summer days for a long long while...But there's something satisfying about bustling around a hot kitchen while the leaves are turning red and gold and gently falling to the ground. I don't blame you clinging to summer with a tight grip!

    ReplyDelete
    Replies
    1. Meandering around a hot kitchen during the cooler months is one of the few perks of the cooler months. :D
      I wish I could glue the red + gold leaves back onto the trees, especially during the barren stretch of eternity between January and March.

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  2. Peaches and curry.. I can almost taste it, and yet I can't but my taste buds are beyond piqued! I think your annual frying session was well worth it - these doughnuts are exquisite!

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    Replies
    1. Thanks, Laura! We call deserve a bit of fried fantastic when the weather turns wicked. ;-)

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  3. I've had a late summer/early fall fling with peaches too, and it was completely worthwhile. Your doughnuts sound wonderful.
    And I love the idea of you being one of Titania's faeries!

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    Replies
    1. Thank you, Beth! Always a faerie Queen maid, never the Queen. :D

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  4. Beautiful words, lovely pictures and droolworthy doughnuts! What an unusual and wonderful flavor combination.

    Like you, I very rarely deep-fry food...

    Cheers,

    Rosa

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    Replies
    1. Thanks, Rosa! Frying a few times of year makes it all the more deliciously hedonistic. ;-)

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  5. Donuts are one of my favorite foods. And I loooove when they have exotic flavors. Pinned!

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    Replies
    1. Thank you, Sarah! (I'm smitten with your last name...I adore fennel!!) :D

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  6. Love this!! AND! Vast forehead... hear hear! :-D

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    Replies
    1. hehe!! Tis a sign of intelligence, they say. :-D

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  7. These look wonderful, Valerie! Such a unique combination of flavors. And beautiful photographs :)

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  8. I wish peaches were available year round. They are just such a treat. I have always wanted to make doughnuts. I need to get to it. I will no doubt embrace the lingering scent too.

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    Replies
    1. Homemade doughnuts are unforgettable (for all the senses!). :D (I wish could get my hands on peaches all year 'round too.)

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  9. These sound delicious (and super addictive!) Just gorgeous, thank you for sharing!

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  10. What a great combination of flavors! My hubby would flip for these!

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Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie

 

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