Red-eye Doughnuts Recipe
crispy light doughnuts, vanilla bean anglaise
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Ingredients
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Doughnuts
Vanilla Bean Anglaise
Method
Doughnuts
- 1
Prepare the Dough
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon until combined.
- 2
- 3
Combine Mixtures
Pour the wet mixture into the dry ingredients. Stir until just combined; do not overmix. The dough should be thick and slightly sticky.
- 4
Heat the Oil
In a deep pot or fryer, heat the vegetable oil over medium heat until it reaches 375°F (190°C).
- 5
Shape the Doughnuts
On a floured surface, roll out the dough to about 1/2 inch thick. Use a doughnut cutter or two round cutters to cut out doughnuts and holes.
- 6
Fry the Doughnuts
Carefully drop the doughnuts into the hot oil, a few at a time. Fry for about 2-3 minutes on each side, or until golden brown. Remove with a slotted spoon and place on paper towels to drain excess oil.
Vanilla Bean Anglaise
- 7
Prepare Ingredients
In a saucepan, combine the whole milk and heavy cream. Split the vanilla bean lengthwise and scrape the seeds into the milk mixture, adding the pod as well.
- 8
Heat the Mixture
Heat the milk and cream mixture over medium heat until it just begins to simmer. Remove from heat and let it steep for about 15 minutes.
- 9
Whisk Egg Yolks and Sugar
In a separate bowl, whisk the egg yolks and granulated sugar together until pale and thick.
- 10
- 11
Cook the Anglaise
Return the mixture to the saucepan and cook over low heat, stirring constantly until the sauce thickens enough to coat the back of a spoon. Do not allow it to boil.
- 12
Strain and Cool
Strain the sauce through a fine-mesh sieve into a bowl to remove the vanilla pod and any cooked egg bits. Allow to cool before serving.
