RECIPE: Cinnamon and Sugar Hole-less Doughnuts from the Fat Radish Kitchen Diaries

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Chef Ben Towill diggin’ the doughnuts. Photo credit: Nicole Franzen

’Tis the season of giving, making and getting gifts. With the recent arrival of our holiday issue, we’ve rolled out several guides to help inform your shopping, including one for books, one for bottles and one for edibles. The first of those is a roundup of the best of this year’s crop of New York books, including The Fat Radish Kitchen Diaries by founders chef Ben Towill (pictured ever-so-handsomely above), Phil Winser, Nick Wilber and with Julia Turshen (who you may also know as the host of Radio Cherry Bombe on Heritage Radio).

Photographed by our frequent contributing photographer Nicole Franzen, this book tells the story of the trio’s Lower East Side establishment founded on a farmers market–inspired menu. We’re particularly taken with its straightforward and inventive preparations like honey and orange duck with roasted fennel.

Sometimes, and often in December, we just want doughnuts though — and especially the Fat Radish’s rendition. For brunch, breakfast in bed or just because, sign us up:

Cinnamon and Sugar Hole-Less Doughnuts

You’re never going to have a better doughnut than one you make yourself. Only at home can you enjoy them the moment they’re done, while they’re still hot. Even though the dough has to rest overnight, these are really quite simple and worth the time it takes to make them.

Makes 2 dozen

3 cups all-purpose flour, plus extra for rising and shaping
¼ cup sugar
1 teaspoon salt
1 sachet dry active yeast
2 large eggs, beaten
Zest of 1 lemon
½ cup water
1 stick (8 tablespoons) cold butter, diced
Vegetable oil for frying
Cinnamon sugar for rolling

Place the flour, sugar, salt, yeast, eggs, lemon zest and water in a stand mixer fitted with a paddle attachment (or in a bowl with a handheld mixer). Set the mixer to medium and let everything come together into a thick batter, just a minute. Add the butter to the mixture and let the mixer run on medium until the dough begins to pull away from the sides of the bowl and becomes incredibly elastic, about 10 minutes of mixing (think of it like your machine doing the kneading for you).

Dust the interior of a large bowl with flour and transfer the dough to it. Dust the surface of the dough with a bit more flour. Cover with plastic wrap and place in the refrigerator overnight.

The following day, remove the dough from the refrigerator and allow it to come to room temperature. Dust a baking sheet with flour and set it aside.

Divide the dough into 24 pieces and roll each into a ball. Place them on the floured tray and drape with a clean kitchen towel. Set the tray in a warm place until the dough balls double in size, about an hour.

Meanwhile, heat 2 inches of oil in a large, heavy pot set over medium-high heat until it reaches 375° (or until a pinch of flour sizzles on contact). Dust the excess flour from the doughnuts and carefully place them in the hot oil in batches so that each has plenty of space around it. Fry, turning occasionally, until browned on all sides, about 5 minutes total. Transfer the browned doughnuts to a paper towel–lined plate or tray to drain. Immediately roll in plenty of cinnamon sugar and serve hot.

Ariel Lauren Wilson

Lauren is the former editor-in-chief of Edible Manhattan and Edible Brooklyn.

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