|How YOU doin'?|
My friends, the bartender's handbook is a treasure trove of donut flavor ideas. Tried and true flavor combinations galore! And who doesn't love a boozy pastry? A damned fool, that's who. Here, I combined a rum ginger donut with a dark rum glaze to create possibly the best pastry ever. Ugh, that's so braggy. I'm sorry. But it's true! Celiacs and glut-tards beware: this baby is so close to the real thing that you will panic, thinking that I've sabotaged your diet. I promise you I haven't.
The secret ingredient that gives these bad boys a lovely, spicy ginger flavor? Candied ginger. Which I realized looks like sugary crack rock and is possibly just as addicting. Combined with a bit of lemon zest, it makes for one amazing rum cake. The batter has just the right amount of moisture and when fried it has the perfect amount of crumble.
|Totally legal, I swear.|
Dark & Stormy Donuts
adapted from Bon Appétit's Ginger Doughnut
1 tablespoon ground ginger
1 tablespoon baking powder
1 teaspoon salt
1 cup finely chopped candied ginger
2 teaspoons grated lemon peel
1 1/4 cups sugar
3 large eggs, beaten until frothy
2 teaspoons vanilla extract
1/2 cup buttermilk
1/4 cup dark rum (I prefer Goslings)
2 tablespoons vegetable shortening
2 cups confectioner's sugar
1 to 2 tablespoons dark rum
2 to 3 tablespoons almond milk
Canola oil for frying
In a medium bowl, combine the flour, ground ginger, baking powder, salt, candied ginger, and lemon peel. Stir well to blend. In a large bowl, cream the sugar and shortening. Mix in buttermilk, rum, vanilla extract and eggs. Add dry ingredients a little at a time, mix until well blended. Dough will be sticky- cover bowl with plastic wrap and chill dough for at least an hour.
After the dough has time to chill, roll out on a floured surface to a 3/4 inch thickness. Gluten-free dough is sticky, try not to add too much dough when rolling out. Using a well floured 2 to 3 inch donut cutter, cut out dough rounds. Gather the dough scraps and re-roll and cut until all the dough is used.
Fill dutch oven or heavy bottomed pot with 2 inches of oil. Using a candy or deep fry thermometer, heat oil to 350 degrees. Try to maintain this temperature while frying by adjusting the heat. Fry donuts 2 or 3 at a time for 2 minutes each side, or until golden brown. Transfer donuts to a cooling rack lined with paper towels.
While donuts are cooling, combine confectioner's sugar and rum. Stir in almond milk one tablespoon at a time, until you get your preferred consistency. While donuts are still slightly warm, dunk them into the icing. Return donuts to cooling rack for glaze to set.
Makes about 2 dozen donuts.