There’s only one way to celebrate National Doughnut Day, and we’re on top of it! Enjoy this recipe for Bourbon-Infused Orange Doughnuts from Bourbon Desserts by Lynn Marie Hulsman, and share with us your #NationalDoughnutDay celebratory confections!
Bourbon-Infused Orange Doughnuts
Makes 1 to 2 dozen
I love orange-flavored baked goods. They’re such a refreshing change from more ubiquitous flavors like chocolate, vanilla, and cinnamon. And this recipe, with the zingy fresh ginger, is a breath of fresh air. These doughnuts are hearty enough for winter, and can stand up to a cup of bold coffee, but also work well in warmer months, with the eye-brightening citrus note. For a fluffy doughnut that’s never greasy, make sure your oil is very hot (at least 365 degrees F). I like to make these in a very deep stockpot, with an extra-heavy, reinforced bottom. I’m not going to lie to you . . . frying these babies in lard brings a whole new nuance to decadent, but vegetable shortening or canola oil are fine alternatives.
- 1 1/2 cups sugar, divided
- 2 tablespoons orange zest
- 1 cup orange juice
- 3 tablespoons bourbon
- 3 large eggs
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons finely chopped fresh ginger
- 2 tablespoons butter, melted
Using an electric mixer on medium speed, beat the eggs until light yellow, about 3 minutes. A little at a time, add sugar–orange zest mixture.
In a large mixing bowl, sift together the flour, baking powder, and salt.
Stir in the ginger.
Add the flour mixture to the egg mixture, a little at a time, beating until just combined, about 2 or 3 minutes for each of 2 or 3 additions. Do not overmix, or you’ll have tough, flat doughnuts.
Using a fork, stir in the butter.
Line two 9 x 13-inch baking sheets with parchment and sprinkle them liberally with flour. (Don’t skimp!) Set one sheet aside.
Turn the dough onto the other sheet, and sprinkle flour over the top. Flatten the dough with your hands until it is about 1/2 inch thick. If the dough is still wet, use more flour. Transfer the dough to the freezer until it’s well chilled, about 20 minutes.
While the cut doughnuts chill, gather up the dough scraps, and repeat the flattening and cutting process.
Once the dough is chilled, take it out of the freezer. Using a doughnut cutter (or a 3- to 3 1/2-inch drinking glass), cut out doughnut shapes. To cut out the holes, use your cutter (or an apple corer or the top of a small jar) to cut out circles of 1 inch in diameter.
Arrange the doughnuts and doughnut holes on the prepared sheet pan. Refrigerate the doughnuts for 30 minutes, or cover and refrigerate overnight to fry the next morning.
When you’re ready to fry, put enough shortening into a deep-sided (but not wide) pan to measure a depth of about 3 inches. Clip a frying or candy thermometer to the side of the pan and heat over medium heat until the oil comes to 365 degrees F. Have several layers of brown paper ready for draining. (I use grocery bags.) Do not use paper towels, as the doughnuts will wind up limp and soggy.
Find the tools you’ll need for flipping and lifting the doughnuts out of the oil, and lay them to the side of the stove. Once you start frying dough, things happen fast!
Pour the remaining 1/2 cup sugar into a large, wide bowl and set it aside.
Once your oil is ready, carefully add a few doughnuts to the hot oil, leaving plenty of space in between. Work in small batches so that the oil temperature doesn’t decrease. Fry until one side is golden and crispy, about 1 minute. Turn the doughnuts over and fry until the other side is golden, about 30 to 45 seconds.
When the doughnuts are done, set them on brown paper to drain for a few minutes. While they are still warm, lay each doughnut on top of the sugar, then flip the doughnut and set the uncoated side on a serving plate. Serve warm.
Store in a tightly lidded plastic container or tin for up to 5 days.