Food truck food like this donut recipe, has undergone a rapid rise in popularity in the United States. In France, it is all the rage.
The Chef Shack ladies, Lisa Carlson and Carrie Summer, built their business on donuts. Urban Donut was the name of their original enterprise at the Mill City Farmers Market. As Lisa added savory dishes to Carrie's menu of deep-fried sweets, Chef Shack evolved. This recipe, adapted from Chef Shack, produces donuts that are creamy at their core, in the manner of old-fashioned cinnamon buns.
This donut recipe from Chef Shack is one example of the awesome food truck food featured in John T. Edge's new book, The Truck Food Cookbook: 150 Recipes and Ramblings From America's Best Restaurants on Wheels.
Food Truck Food: Cardamom-Spiced Donut Recipe
Makes about 12 doughnuts
For the spice mixture:
- 1 cup granulated sugar, preferably organic
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cardamom
- 1 teaspoon sea salt
For the donuts:
- 2 cups all-purpose flour, preferably organic, plus flour for cutting out the donuts
- 1/2 cup granulated sugar, preferably organic
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 2 tablespoons (1/4 stick) butter, melted
- 1/2 cup milk
- 1 large egg, lightly beaten
- 2 quarts vegetable oil, for frying the doughnuts
You'll also need:
- Donut cutter
- Make the spice mixture: Mix the sugar, cinnamon, nutmeg, cardamom, and salt in a large, wide bowl. Set the spice mixture aside.
- Make the donuts: Sift the flour, sugar, baking powder, and salt into a large mixing bowl. Stir in the melted butter until just incorporated. Stir in the milk and egg very gently.
- Lightly flour a work space and a baking sheet. Flour your hands, then lightly knead the donut dough in the bowl. Turn the dough out onto the lightly floured work surface and pat the dough into a 1/4-inch thickness. Dip a donut cutter into flour, cut out donut shapes, and transfer them to the floured baking sheet. As you work, gather the scraps of dough together, pat them out again, and cut out more donut shapes.
- Heat the oil in a deep fryer or Dutch oven over high heat until a deep fry thermometer attached to the side of the pot registers 375°F. Working in batches and being careful not to overcrowd the pot, carefully add the donuts to the hot oil. Cook the donuts until golden brown, about 3 minutes, turning them once. Using a slotted spoon, transfer the donuts to paper towels to drain, then toss them in the spice mixture.
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