Pretzels with Cheese Sauce Dip


 
Authentic pretzels, baked until perfectly soft and golden brown, dipped in a super easy cheesy mustard dipping sauce that comes together extremely quickly. The perfect snack for a crowd. #pretzels #cheesesauce #cheesedip #americancheese #bread #homemadepretzels #bakingsodadip
Authentic pretzels, baked until perfectly soft and golden brown, dipped in a super easy cheesy mustard dipping sauce that comes together extremely quickly. The perfect snack for a crowd. #pretzels #cheesesauce #cheesedip #americancheese #bread #homemadepretzels #bakingsodadip
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Authentic pretzels, baked until perfectly soft and golden brown, dipped in a super easy cheesy mustard dipping sauce that comes together extremely quickly. The perfect snack for a crowd. #pretzels #cheesesauce #cheesedip #americancheese #bread #homemadepretzels #bakingsodadip
Authentic pretzels, baked until perfectly soft and golden brown, dipped in a super easy cheesy mustard dipping sauce that comes together extremely quickly. The perfect snack for a crowd. #pretzels #cheesesauce #cheesedip #americancheese #bread #homemadepretzels #bakingsodadip
Authentic pretzels, baked until perfectly soft and golden brown, dipped in a super easy cheesy mustard dipping sauce that comes together extremely quickly. The perfect snack for a crowd. #pretzels #cheesesauce #cheesedip #americancheese #bread #homemadepretzels #bakingsodadip
Authentic pretzels, baked until perfectly soft and golden brown, dipped in a super easy cheesy mustard dipping sauce that comes together extremely quickly. The perfect snack for a crowd. #pretzels #cheesesauce #cheesedip #americancheese #bread #homemadepretzels #bakingsodadip
Authentic pretzels, baked until perfectly soft and golden brown, dipped in a super easy cheesy mustard dipping sauce that comes together extremely quickly. The perfect snack for a crowd. #pretzels #cheesesauce #cheesedip #americancheese #bread #homemadepretzels #bakingsodadip
Authentic pretzels, baked until perfectly soft and golden brown, dipped in a super easy cheesy mustard dipping sauce that comes together extremely quickly. The perfect snack for a crowd. #pretzels #cheesesauce #cheesedip #americancheese #bread #homemadepretzels #bakingsodadip

It has taken me a really, really long time to properly fall in love with New York. I moved here four years ago, chasing a two-year long-distance relationship (which worked out for the best!), and kind of expected to just instantly fit in. Turns out that it’s not all that simple. It took me a long time to make friends that were ‘mine’, rather than just Richard’s friends, and I found it really hard being away from home, and finding a new routine in this big, strange city. There was also this weird feeling of guilt - that I should be having the time of my life living in my dream city, yet somehow, I wasn’t.

New York and I are getting there, but soft pretzels with cheese sauce and I were love at first sight. I had one for the first time the day I landed in NYC, and it’s been a long-term committed relationship ever since. I’m addicted.

So when The Feedfeed and Land O’Lakes® asked me to make a Sandwich using their Deli American inspired by my hometown (NYC), I knew it had to have a cheesy dip situation, and include my fave NYC carb, pretzels. I decided to keep my ‘Sandwich’ simple to really highlight how delicious the Land O Lakes® Deli American Cheese is, and make pretzels, and a super cheesy, stringy, mustardy dipping sauce to go alongside. A lot of people find pretzels a little intimidating, but I promise once you have made them once, you won’t be able to stop, especially when they are paired with this cheesy dipping sauce. Land O Lakes® Deli American makes things super easy and delicious - it is sliced fresh at the deli, which makes for a fairly epic cheese sauce.

The pretzels come together super easily - a little bit of beer in the dough adds another depth of flavour. You can either prepare the dough the night before, or make the day of, and can shape it into whatever shape you like (I tested a bunch of things, from rolls to hotdog shaped buns, to sticks to bites) - whatever you prefer to use as a vessel to get as much cheese sauce in your mouth in one go. The cheese sauce can be easily reheated, making preparing it ahead of time super easy. Happy dipping!

A few wee tips:

  • Some pretzel recipes will have you use lye to soak the pretzels in. Giving the pretzels a wee bath in lye (sodium hydroxide) helps to speed up the Maillard reaction, which gives the pretzels that lovely brown colour and chew. However, lye is caustic (alkaline) and scary, so I used something a little less alkaline but still very effective - baked baking soda. Baking soda (sodium bicarbonate) is moderately alkaline, but baking it produces sodium carbonate, which is slightly more alkaline, so therefore perfect for dipping your pretzels without having to worry about the safety risk of using Lye. Yay chemistry!

  • To make baked baking soda: Line a sheet pan with foil, and spread 1 cup of baking soda evenly over it. Bake at 250˚f / 121˚c for one hour, then transfer to an airtight container. This will be enough for four batches of pretzels - you use 1/4 cup at a time.

  • I tested these a bunch of ways. At first, I found that putting the pretzels straight out of the water bath onto the parchment caused all kinds of issues. They were sticking very, very badly. I found two ways around this - either drain the pretzels for a few minutes on a wire rack after dipping and then transfer to lightly oiled parchment paper, or line the baking sheets with silpats or silicone baking sheets rather than baking paper. I found baking on silicone to be the easiest option - once the pretzels come out of the dip they are a little delicate, so moving them from the rack to the baking sheet can be a little stressful. A few silpats or silicone baking sheets are a great investment!

  • I also tested a half batch of both the pretzels and the cheese sauce, and both work perfectly.

  • If you don’t want to make pretzel shapes, these can also be made into rolls too which would be perfect for hot dogs (hot dogs dipped in this cheese sauce would also be perfect, just saying)

  • These also do great with an overnight rise if you wanted to prep the dough ahead. Just bring it out 45 minutes to an hour or so before you shape them to give it some time to warm up slightly.

  • Often bread recipes will ask you to turn the dough out onto a lightly floured surface. Avoid using flour if you can because the friction between the bench and the dough makes it much easier to roll out.

  • With most breads, we do the second rise lightly covered. With pretzels you want to do the second rise uncovered, so that they develop a wee skin which stands up against the baking soda bath. They also have a quick spin in the fridge just before you dip them so that they don’t get too soft and hard to work with once they hit the warm water.

  • This cheese dip is crazy easy to make. You can customize however you like. It is best served warm, so I suggest serving it in a microwave safe dish - when it needs re-heating, you can just zap it for 30 second intervals, stirring well between each, until it is the temperature and consistency you like. I reheated some that had been in the fridge for two days and it was still perfect!

 

 

Pretzels with Cheese Sauce Dip

- Makes about 12 pretzels and dip -

Pretzels
190g whole milk, lukewarm
3 Tbsp brown sugar, divided
12g active yeast
750g all-purpose flour
3 tsp salt
70g butter, at room temperature
200g light beer, room temperature

To boil: 1/4 cup baked baking soda (see notes), plus 6 cups water

Egg wash - 1 egg whisked with 1 Tbsp water
Pretzel salt to finish (optional)

Cheese Sauce Dip
3 Tbsp all-purpose flour
3 Tbsp butter
480ml whole milk (2 cups)
Salt and pepper to season
10 slices (200g) Land O Lakes® Deli American, cut into quarters
50g sharp cheddar cheese
70g cream cheese, at room temperature
1/2 teaspoon smoked paprika (optional)
1/4 teaspoon cayenne pepper, plus more to taste
1 tsp wholegrain mustard

 

- PROCESS -

PRETZELS

Place the lukewarm milk, 1 Tbsp of the sugar, and the yeast in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook attachment, place the flour, salt, and butter, and mix briefly to combine.

Add the milk mixture and the beer to the dry ingredients, and mix on low for 2-3 minutes, until the dough begins to come together. Increase the speed to medium, and knead for a further 15-20 minutes, until the dough is smooth and stretchy (it needs a little more kneading than you expect).

Shape the dough into a ball, and transfer to a lightly oiled bowl. Cover with plastic wrap and leave in a warm spot for 45 minutes to an hour, or until doubled in size. This initial rise can also be done in the fridge overnight (see notes).

Turn the dough out onto a work surface (do not flour), and weigh the dough then divide into 12 equal sized balls. Shape each into a ball, then place on the bench under plastic wrap to rest. Keep covered until you are ready to use.

Line three baking sheets with silpats / silicone baking mats, or parchment paper (see notes).

Working with one piece of dough at a time, roll the dough into a long thin sausage, 30” (76cm) long. This will seem very thin but is necessary in order for the pretzels to be the right shape once risen. If you would like them a little thicker, roll the dough sausage a little shorter.

Make the dough into a ‘U’ shape, then cross the two ends over twice to form a twist, then bring the ends down and press onto the rounded part of the pretzel (this article has photos that explain well). Transfer to a lined baking sheet.

Repeat the process with the remaining dough balls, until you have 12 pretzels. Space evenly amongst the baking sheets (you can get away with using two sheets but things get a bit squishy).

Rise the pretzels, uncovered, at room temperature for 30 minutes, then transfer to the fridge for a further 10 minutes.

Preheat the oven to 475˚f / 245˚c. In a large, shallow pan (I used a frying pan / skillet), combine 1/4 cup baked baking soda and 6 cups of water. Heat until the solution is steaming, then turn off.

Working with one pretzel at a time, carefully lift off the baking sheet, and place upside down in the solution. Soak for 10 seconds, then carefully flip over and soak for another. Remove using a slotted spatula or another flat utensil, and place onto the silicone mat lined baking sheet.

Repeat with the remaining pretzels - if you are baking on three trays, do not dip the third tray of pretzels until just before you bake them.

Egg wash the pretzels just before you bake them, and use a razor blade or sharp knife to score the rounded part of the pretzel (see photos). Sprinkle with pretzel salt.

Bake two trays at once for 9-10 minutes, switching trays half way through, until the pretzels are golden brown. While the two trays are baking, dip the third tray and then repeat the egg washing and baking process.

Allow to cool slightly on the trays, and then transfer to a cooling rack and allow to cool completely. Serve with cheese dip (recipe follows). Best eaten on the day that they are made - if you are planning on keeping some for more than one day, do not add the salt as it makes them soggy.

 

CHEESE SAUCE DIP

In a medium pot, melt the butter, and then add the flour, whisking well to combine. Cook, for 1-2 minutes over medium heat, or until the mixture is bubbly and foaming slightly. Remove from the heat, and, whisking constantly, add the milk. Whisk well to combine, then return to the heat and cook for a further 4-5 minutes, whisking continuously, until the mixture has thickened. Season well with salt and pepper. Remove from the heat and add the Land O Lakes® Deli American, the sharp cheddar, and the cream cheese, and mix well to incorporate, continuing to stir until the cheese is melted. Add the smoked paprika, cayenne pepper and wholegrain mustard and stir well.

Transfer to a microwave safe dish and serve warm alongside the pretzels. As needed, rewarm in the microwave by zapping for 30 seconds at a time, stirring well between each interval, until warm and smooth. Store leftovers in an airtight container in the fridge.

Authentic pretzels, baked until perfectly soft and golden brown, dipped in a super easy cheesy mustard dipping sauce that comes together extremely quickly. The perfect snack for a crowd. #pretzels #cheesesauce #cheesedip #americancheese #bread #homemadepretzels #bakingsodadip
Authentic pretzels, baked until perfectly soft and golden brown, dipped in a super easy cheesy mustard dipping sauce that comes together extremely quickly. The perfect snack for a crowd. #pretzels #cheesesauce #cheesedip #americancheese #bread #homemadepretzels #bakingsodadip

Thank you so much to The Feedfeed and Land O’ Lakes® for sponsoring this post! All opinions are my own.

Earl Grey Crullers with Earl Grey Glaze


 
Earl Grey Crullers with Earl Grey Glaze. Perfectly flaky earl grey infused choux pastry is fried into golden brown crullers, then glazed with a delicately flavoured Earl Grey Glaze. #earlgrey #cruller #doughnuts #donuts #baking #fried #choux #chouxpastry
Earl Grey Crullers with Earl Grey Glaze. Perfectly flaky earl grey infused choux pastry is fried into golden brown crullers, then glazed with a delicately flavoured Earl Grey Glaze. #earlgrey #cruller #doughnuts #donuts #baking #fried #choux #chouxpastry
Earl Grey Crullers with Earl Grey Glaze. Perfectly flaky earl grey infused choux pastry is fried into golden brown crullers, then glazed with a delicately flavoured Earl Grey Glaze. #earlgrey #cruller #doughnuts #donuts #baking #fried #choux #chouxpastry
Earl Grey Crullers with Earl Grey Glaze. Perfectly flaky earl grey infused choux pastry is fried into golden brown crullers, then glazed with a delicately flavoured Earl Grey Glaze. #earlgrey #cruller #doughnuts #donuts #baking #fried #choux #chouxpastry
Earl Grey Crullers with Earl Grey Glaze. Perfectly flaky earl grey infused choux pastry is fried into golden brown crullers, then glazed with a delicately flavoured Earl Grey Glaze. #earlgrey #cruller #doughnuts #donuts #baking #fried #choux #chouxpastry
Earl Grey Crullers with Earl Grey Glaze. Perfectly flaky earl grey infused choux pastry is fried into golden brown crullers, then glazed with a delicately flavoured Earl Grey Glaze. #earlgrey #cruller #doughnuts #donuts #baking #fried #choux #chouxpastry
Earl Grey Crullers with Earl Grey Glaze. Perfectly flaky earl grey infused choux pastry is fried into golden brown crullers, then glazed with a delicately flavoured Earl Grey Glaze. #earlgrey #cruller #doughnuts #donuts #baking #fried #choux #chouxpastry
Earl Grey Crullers with Earl Grey Glaze. Perfectly flaky earl grey infused choux pastry is fried into golden brown crullers, then glazed with a delicately flavoured Earl Grey Glaze. #earlgrey #cruller #doughnuts #donuts #baking #fried #choux #chouxpastry

We are having the best time ever in NZ visiting family, so I will keep this short - but I couldn’t wait any longer to share this recipe for Earl Grey Crullers with you! I hid away at home on my birthday making these and honestly couldn’t think of a better way to spend the day.

I love a lot of things - my foster kittens, being able to live where we do, my husband, my library card etc (in that order haha), and Earl Grey tea. I love the flavour of it, and how versatile it is. I love how it can easily adapt to fit in a huge number of flavour profiles. And I love how it makes these Earl Grey Crullers with Earl Grey Glaze taste. If you were ever looking for a cup of tea in doughnut form, look no further. Because this recipe is a doozy.

If you haven’t had a cruller before, it is essentially just fried choux dough. Same thing used to make cream puffs and eclairs, but instead of baking it so that it becomes puffy and crisp, it gets fried. And it is epic. The result is something a little more denser than a cream puff or eclair - it doesn’t have as much of a hollow inside, but just so insanely delicious. It manages to be light and heavy all at the same time, and with loads of texture on the golden brown outside to hold on to loads of tea infused glaze. Crullers or choux pastry are perfect for infusing flavour - because it doesn’t have to compete with yeast, the flavour is able to shine right through. I injected as much earl grey flavour into these as I could - by infusing the milk used to make the dough, and then infusing the cream used for the glaze. The result was a perfectly delicately flavoured doughnut, drowned in a sweet, strongly flavoured glaze. I couldn’t be happier with how they turned out, and I hope you love them too!

A few wee tips:

  • I have included an extra 'just in case' egg in the ingredients. The reason that this is in there, is that sometimes you need to add extra egg to the pastry if necessary. You want the mixture to be at a consistency where if you dip in the beater of the mixer, the batter will form a 'v' shape and eventually break off. If it is too stiff, and breaks off very quickly, you may need to add another beaten egg, and mix again, before performing the test. 

  • These can be made ahead and frozen until you are ready to fry - just freeze solid then transfer to a piping bag.

  • If you would like to make these just a plain flavour (rather than earl grey), just skip the step where you infuse with tea.

  • I prefer to deep fry in cast iron because it helps to keep the temperature constant, but a heavy bottomed pot will work well too.

  • If you don’t want to make all of these as doughnuts, you can pipe some as either rings or mounds onto parchment paper, and follow these instructions for baking them as cream puffs.

 

 

Earl Grey Crullers with Earl Grey Glaze

- Makes about 12 -

Earl Grey Crullers
20g loose leaf earl grey tea
200g whole milk
125g water
110g unsalted butter, cut into cubes
25g sugar
5g kosher salt
5g vanilla bean paste
175g all-purpose flour
230g egg, lightly beaten, plus one extra egg if needed (see notes)
Neutral oil for frying

Earl Grey Glaze
100g heavy cream
8g loose leaf earl grey tea
150g powdered sugar, sifted

 

- PROCESS -

EARL GREY CRULLER

Line two baking sheets with parchment paper. Draw six circles, evenly spaced about 2 3/4” in diameter on each using a pen or pencil - these will be your guide for piping. Flip the paper over so you can trace the outline without tracing on the ink.

Line a large piping bag with a french star tip - I used an ateco #829 tip.

In a medium saucepan over medium heat, heat the milk until just shy of a simmer. Remove from heat, add loose leaf tea, cover, and steep for 20 minutes. Strain, pressing down to remove as much liquid from the tea. Wash and dry the saucepan, and add back in 125g of the tea infused milk, topping up to make up 125g if needed.

Add the water, butter, sugar, salt, and vanilla bean paste. Place over medium heat, and stir until the butter has melted and the mixture has begun to boil. Remove from the heat, and add the flour all at once, mixing quickly with a wooden spoon to combine. The mixture will form a thick paste. 

Return to the heat, and, stirring constantly, cook the mixture for 2 minutes to help dry it out. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 1 minute to help cool down the mixture. 

With the mixture running on low, slowly stream in the 240g egg. Mix on medium speed for 4 minutes, or until the egg is fully incorporated. Test the consistency of the batter by dipping in the beater and pulling up. If it forms a v which eventually breaks off, you are good to go. If it seems too stiff, slowly add another beaten egg and mix to incorporate. 

Transfer the choux pastry to the prepared piping bag. Using your traced circle as a guide, pipe circles onto the baking sheet, ending each with a little flick of your wrist. Repeat with the second tray - you should end up with 12 circles. Transfer the trays to the freezer and freeze for one hour.

About 20 minutes before the hour is up, fill a heavy bottomed saucepan or cast iron dutch oven with about 4 inches of oil. Heat over medium until it registers 350˚f (180˚c) on a candy thermometer. Place a cooling rack on a sheet pan.

Working in batches, frying two to three doughnuts at a time, peel them off the paper and carefully lower into the oil. Fry for approximately 7 minutes, turning often to ensure even cooking, until golden brown. Remove from the oil and allow to drain on the wire rack. Repeat with the remaining doughnuts - leave them in the freezer until you fry them.  Cool before glazing.

EARL GREY GLAZE

In a small saucepan, heat the cream over medium heat until just shy of a simmer. Remove from the heat, add the tea, and cover and steep for 15 minutes. Strain, pressing down hard on the tea leaves to remove as much flavour as possible. Weigh the infused cream into a small bowl, topping up to 100g. Add the powdered sugar and stir until smooth and incorporated. You want it to be quite thin for dipping.

Place the cooled doughnuts on a wire rack. Dunk one at a time in the glaze, allow additional glaze to drip off, and then place on the wire rack. Repeat with the remaining doughnuts.

Best eaten on the day that they are made. Store leftovers at room temperature.

Earl Grey Crullers with Earl Grey Glaze. Perfectly flaky earl grey infused choux pastry is fried into golden brown crullers, then glazed with a delicately flavoured Earl Grey Glaze. #earlgrey #cruller #doughnuts #donuts #baking #fried #choux #chouxpastry

Vanilla Bean Old Fashioned Doughnuts with Vanilla Bean Glaze


 
Vanilla Bean Old Fashioned Doughnuts - made as a cake doughnut rather than it's friend the yeast raised doughnut, old fashioned doughnuts are cakey and dense, fried to golden perfection, and then finished with a vanilla bean glaze. #oldfashioned #doughnuts #cakedoughnuts #cakedonut #vanillabean #staub
Vanilla Bean Old Fashioned Doughnuts - made as a cake doughnut rather than it's friend the yeast raised doughnut, old fashioned doughnuts are cakey and dense, fried to golden perfection, and then finished with a vanilla bean glaze. #oldfashioned #doughnuts #cakedoughnuts #cakedonut #vanillabean #staub
Vanilla Bean Old Fashioned Doughnuts - made as a cake doughnut rather than it's friend the yeast raised doughnut, old fashioned doughnuts are cakey and dense, fried to golden perfection, and then finished with a vanilla bean glaze. #oldfashioned #doughnuts #cakedoughnuts #cakedonut #vanillabean #staub
Vanilla Bean Old Fashioned Doughnuts - made as a cake doughnut rather than it's friend the yeast raised doughnut, old fashioned doughnuts are cakey and dense, fried to golden perfection, and then finished with a vanilla bean glaze. #oldfashioned #doughnuts #cakedoughnuts #cakedonut #vanillabean #staub
Vanilla Bean Old Fashioned Doughnuts - made as a cake doughnut rather than it's friend the yeast raised doughnut, old fashioned doughnuts are cakey and dense, fried to golden perfection, and then finished with a vanilla bean glaze. #oldfashioned #doughnuts #cakedoughnuts #cakedonut #vanillabean #staub
Vanilla Bean Old Fashioned Doughnuts - made as a cake doughnut rather than it's friend the yeast raised doughnut, old fashioned doughnuts are cakey and dense, fried to golden perfection, and then finished with a vanilla bean glaze. #oldfashioned #doughnuts #cakedoughnuts #cakedonut #vanillabean #staub

So. I thought I had a nice variety of recipes shot before I left for NZ so that I could share while I was away. Turns out that over a third of those are doughnut recipes. So hold onto your butts, maybe this will become a doughnut blog for the month. It’s going to be good though - there’s an earl grey cruller situation, and a chocolate choux ice cream sandwich (which is as much an ice cream sandwich as a doughnut so maybe we are good?), and then there are these dudes - vanilla bean old fashioned doughnuts with a vanilla bean glaze.

The recipe for these comes out of the beautiful new Staub cookbook! The book was written by my lovely friend Amanda Frederickson and is filled with a whole heap of amazing recipes, utilising Staub Cookware. Amanda makes the most delicious looking food, and her recipes are super easy to follow, and there are also recipes from a few super cool contributors. If you haven’t heard of Staub before, it is a french made cast iron enamel cookware, and it is one of my most favourite things to cook with. The book is jam packed with recipes I can’t wait to try - there are some super cozy looking ones in there too, so I can see myself working my way through them this winter!

This was the first time I had made Old-Fashioned doughnuts, but it most certainly won’t be the last. We have eaten them loads - there is an epic old school bakery near us called Peter Pan Donut shop, and they have a red velvet cake doughnut which is my fave thing ever. They differ to yeast raised doughnuts in that they are a cake-like batter rather than a dough. You mix the batter together, then give it a rest in the fridge to firm it up before rolling it out, cutting out doughnuts, and frying until golden. Because they don’t have any yeast in them, old fashioned doughnuts are much denser, and the surface turns into craggy amazingness when they are fried, which is perfect for grabbing onto the vanilla bean glaze.

A few wee tips:

  • Ideally these need an overnight rest, but you can give them 4 hours if you are in a pinch.

  • A candy / frying thermometer is super important for these so you can keep the oil a consistent temperature. I also always fry in cast iron to help with this too.

  • These are best eaten on the day that they are made!

 

 

Vanilla Bean Old Fashioned Doughnuts with Vanilla Bean Glaze

- Makes about 8 Doughnuts, Plus Doughnut Holes -

Reprinted with permission from The Staub Cookbook

Batter
3 cups all-purpose flour
1 teaspoon salt
1 Tablespoon plus 1 teaspoon baking powder
1/4 teaspoon baking soda
Pinch freshly grated nutmeg
3/4 cup granulated sugar
1/4 cup brown sugar
6 tablespoons (90g) unsalted butter, at room temperature
2 large eggs
1/2 cup (120ml) buttermilk
1 tablespoon vanilla bean paste or vanilla extract
Vegetable oil, for frying

Glaze
1 cup powdered sugar
Pinch of salt
1/2 cup heavy cream, plus more as needed
1 Tablespoon vanilla bean paste or vanilla extract

 

- PROCESS -

DOUGHNUTS

In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and nutmeg. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, combine the sugars and butter and mix on medium speed until creamy. Add the eggs one at a time and mix on medium speed until smooth. Add the buttermilk and vanilla bean paste and mix to combine. Slowly add the dry ingredients and mix to combine.

Coat a large bowl with oil, add the batter, cover with plastic wrap, and refrigerate for at least 4 hours, or overnight.

Line a baking sheet with parchment paper and set a wire rack into a second baking sheet. Scoop the dough onto a well-floured surface and roll it out to 3/4 inch thick. Using a a 3 1/2” circle cutter and a 1 1/4” circle cutter, cut out doughnut shapes. Place on the prepared baking sheet. Repeat with the remaining dough, re-rolling the dough once to get 8 doughnuts. Refrigerate for 30 minutes.

While the dough is chilling, in a medium cast-iron cocotte, add the oil until it comes halfway up the side of the pot. Heat the oil over medium-high heat until it reaches 350˚f / 180˚c on a candy thermometer.

Working in batches, add the doughnuts to the oil and fry for 3 to 4 minutes, flipping halfway through, or until the doughnut is golden brown. Let the doughnuts cool on the baking sheet fitted with a rack. Cool.

GLAZE

While the doughnuts, are cooling, make the glaze: In a medium bowl, combine the powdered sugar, salt, cream, and vanilla bean paste. Stir until smooth, adding more cream if needed. Dunk the doughnuts, then set them back onto the rack to dry.

Vanilla Bean Old Fashioned Doughnuts - made as a cake doughnut rather than it's friend the yeast raised doughnut, old fashioned doughnuts are cakey and dense, fried to golden perfection, and then finished with a vanilla bean glaze. #oldfashioned #doughnuts #cakedoughnuts #cakedonut #vanillabean #staub

This Recipe was reprinted with permission from The Staub Cookbook, copyright © 2018. Photography by Colin Price. Published by Ten Speed Press, an imprint of Penguin Random House.