GODMOTHERED + POWDERED DOUGHNUTS

I was excited to discover that this cute and magical movie (with the sweetest ending ❤️) was filmed in my home state of Massachusetts! Check it out on Disney+. Did you happen to catch Sonia Manzano (Maria from Sesame Street) as Opal?

Directed by: Sharon Maguire

Starring: Jillian Bell and Isla Fisher

Screenplay by: Kari Granlund and Melissa K. Stack

You cannot go wrong bringing Dunkin’ Donuts to the office. Your choice of 11,300+ locations!

Powdered Sugar Buttermilk Doughnuts (recipe from Baking Illustrated)

3 1/2 c. unbleached all-purpose flour, plus extra for work surface

1 c. granulated sugar

1/2 tsp. baking soda

2 tsp. baking powder

1 tsp. salt

1 1/2 tsp. nutmeg

3/4 c. buttermilk

4 tbsp. (1/2 stick) unsalted butter, melted

2 eggs, plus 1 yolk

6 c. (40 oz.) vegetable shortening for frying

Snow White Non-Melting Sugar (can be purchased here: https://shop.kingarthurbaking.com/items/snow-white-non-melting-topping-sugar-16-oz)

Mix 1 c. of the flour, the sugar, baking soda, baking powder, salt, and nutmeg in the bowl of a standing mixer fitted with the paddle attachment.

Mix the buttermilk, melted butter, and eggs (including the extra yolk) in a 2-cup liquid measuring cup. Add the wet ingredients to the dry and beat on medium speed until smooth, about 30 seconds. Decrease the speed to low, add the remaining 2 1/2 c. flour, and mix until just combined, about 30 seconds. Stir the batter once or twice with a rubber spatula to ensure that all of the liquid is incorporated. The dough will be moist and tacky, like a cross between cake batter and cookie dough.

Fit a candy thermometer to the side of a large, heavy-bottomed Dutch oven and gradually heat the shortening over medium-high heat to 375 degrees.

Meanwhile, turn the dough onto a floured work surface. Roll with a heavily floured rolling pin to 1/2 inch thick. Stamp out the dough rings with a heavily floured doughnut cutter, reflouring between cuts (I used my biggest and smallest round cutters to make a doughnut shape). Transfer the doughnuts to a baking sheet or large wire rack. Gather the scraps and gently press them into a disk. Repeat the rolling and stamping process until all the dough is used. (Cut doughnuts can be covered with plastic wrap and stored at room temperature up to 2 hours.)

Carefully drop the doughnut rings into the hot fat 4 or 5 at a time, depending on the kettle size. As they rise to the surface, turn the doughnuts with tongs or a slotted spoon. Fry the doughnuts until golden brown, about 50 seconds per side. Drain on a paper towel-lined baking sheet or wire rack. Repeat frying, returning the fat to temperature between batches.

Coat doughnuts in 1 c. of non-melting sugar after cooling for 1 minute.