De­li­cious treat

If you want to en­joy de­li­cious dough­nuts this week­end, Leah Eskin shares a very sim­ple and quick recipe

The Gulf Today - Time Out - - FOOD -

Bak­ing isn’t heavy lift­ing un­less you at­tempt a slab pie and the slab mea­sures 21 by 15 inches. Then, it de­mands core strength. You make this dis­cov­ery af­ter slic­ing 15 pounds of ap­ples, rolling 6 pounds of pas­try, grind­ing 2 pounds of crum­ble and sprin­kling one pound of sugar. Grasp­ing two cor­ners of the pan, you tug. Hard. Muscling 24 pounds of pie into a hot oven, you learn, is easy com­pared with get­ting it out.

The down­side of the 21-inch wide, 400-de­gree slab pie strikes you right at T7, mid-tho­racic spine. Justin, the phys­i­cal ther­a­pist you LATER EN­GAGE, IDENTIIES THE SPOT when he prods your back and de­clares: “Here?” Fol­lowed by: “What were you lift­ing again?”

Justin pre­scribes stretches and crunches, which you at­tempt to work, while he and his col­leagues plan their week­end of hik­ing and ap­ple pick­ing, fol­lowed by ap­ple­cider dough­nuts. It oc­curs to you that dough­nuts, too, fea­ture fall’s best fruit. They’re quick, de­li­cious and ex­tremely light­weight.

QUICK DOUGH­NUTS PREP:

10 MIN­UTES COOK: 4 MIN­UTES PER BATCH MAKES: 18-20 DOUGH­NUT HOLES THESE GI­ANT DOUGH­NUT HOLES DON’T RE­QUIRE THE RIS­ING, REST­ING AND SHAP­ING.

DOUGH­NUTS IN­GRE­DI­ENTS

3 CUPS FLOUR 1/4 CUP SUGAR 2 TEA­SPOONS BAK­ING POW­DER 1 TEA­SPOON BAK­ING SODA 1 TEA­SPOON GRATED NUT­MEG 1/2 TEA­SPOON SALT 1/2 TEA­SPOON GROUND MACE 4 TA­BLE­SPOONS (1/2 STICK) UN­SALTED BUT­TER, MELTED 1 EGG 1 CUP AP­PLE CIDER 1 QUART GHEE (SHELVED NEAR THE OIL) OR CANOLA OIL TOP­PING: 1 CUP SUGAR 1 TEA­SPOON GROUND CIN­NA­MON

METHOD

Mix: In a large bowl, whisk to­gether flour, sugar, bak­ing pow­der, bak­ing soda, nut­meg, salt and mace. In a sep­a­rate bowl, whisk to­gether but­ter, egg and cider. Pour wet in­gre­di­ents over dry and mix with a wooden spoon just un­til a thick dough comes to­gether.

Test: In a heavy pot at least 3 inches deep, heat 2 inches of ghee (or oil) to 350 de­grees. Us­ing a 1 1/2-inch di­am­e­ter ice-cream scoop, scoop up a gen­er­ous ball of dough and drop it in. Cook, 4 min­utes. Scoop out with a slot­ted spoon and drain on pa­per tow­els. Wait 1 minute. Cut in half. If done, you’re good to go. If not, add 1 minute cook­ing time to your next batch.

3 Fry: Scoop balls of dough into hot ghee (or oil), with­out crowd­ing. Fry, ro­tat­ing spheres now and then, un­til deep brown out­side and cooked through in­side (4 or 5 min­utes, de­pend­ing on your test dough­nut). Re­peat, fry­ing all dough­nuts.

4 Shake: In a pa­per sack, shake to­gether the sugar and cin­na­mon for the top­ping. Drop in dough­nuts a few at a time, and shake to coat. Munch while warm.

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