Hello there. Sorry for the unexplained absence. I had planned to post this recipe last week, but the protests in the wake of recent murders of Black people by the police made me pause. It seemed tone deaf to post recipes while people were out in the streets not just in my city or my borough, but literally in front of my building, demanding action against injustice. And so, I went silent on here and joined the movement because I had to. I couldn’t not. I attended rallies, donated money, continued examining my own white privilege, and used my social media accounts to amplify Black voices.I’ve made a point of keeping this blog apolitical over the years because I didn’t want to offend anyone. I wanted this site to be neutral on everything but quality baked goods. Even after our current president was elected, I kept my mouth shut. But I will not keep quiet about racism.* I won’t. I simply don’t care if it offends you.

*Also intersectional feminism, LGBTQIA rights/marriage, and pretty much any other human rights issue.

I want to make it clear that I heartily believe Black Lives Matter and am doing my best to listen to Black voices, and support BIPOC-owned businesses and anyone doing their part in the fight against injustice. There is no room for hate here–this is only the beginning and there is much to do.

If you are moved to leave a comment denying the existence of white privilege in any way, please don’t. It’s a waste of time and energy, and I’ll probably just delete it. Instead, please educate yourself on the systems in place that allow you to turn a blind eye without personal consequence.
So…what do Powdered Doughnuts have to do with anti-racism? I’m not exactly sure, but they were supposed to be on the blog last week.

These are pure comfort food—the sort of thing my mom served for breakfast the morning after my sister and I had hosted a slumber party. Until I started testing fresh Powdered Doughnuts, I’d only ever had the packaged kind (I almost always go yeast-raised in doughnut shops), but now I’m a convert.I mean, can you blame me? These crispy-fried sour cream cake doughnuts are great by themselves, but double coated in powdered sugar (confectioner’s sugar), they’re…beyond. So. dang. good.The doughnuts themselves are made with the same formula I’ve been using for a few years now. The dough comes together quickly and only needs a 15 minute rest (to let the gluten relax) before cutting and frying. Once they’re nice and golden, they get a dip in powdered sugar and—voila!—they’re ready to eat.Fluffy on the inside and sugar-dusted on the outside, these are pretty irresistible. Sure, Powdered Doughnuts a bit messy, but almost all wonderful things are.Take a note from my mom and serve these on leisurely weekend mornings, or make a batch to share while you figure out your next step in finding equality for all. This is only the beginning and there is much to do.

Powdered Doughnuts
makes 15 2 1/2-inch doughnuts

2 2/3 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/8 teaspoon ground nutmeg
1/4 teaspoon fine sea salt
1/2 cup (4 oz) full-fat sour cream
3 tablespoons unsalted butter
2 large eggs, room temperature
2 teaspoons pure vanilla extract
vegetable or canola oil, for frying
3-4 cups confectioner’s sugar, for coating

In a large mixing bowl, whisk together flour, sugar, baking powder, nutmeg, and salt. Set aside.

Combine sour cream and butter in a small bowl. Microwave in 30 second increments, stirring in between, until butter is totally melted. Let mixture cool a few minutes, until warm to the touch but not uncomfortably hot (if it’s too hot, it could scramble the eggs).

In a small mixing bowl, use a whisk to beat eggs. Whisk in sour cream/butter mixture, followed by vanilla. Use a silicone spatula or wooden spoon to fold wet ingredients into dry. Cover with plastic wrap and let sit at room temperature for 15 minutes. Dough will be a bit soft.

Line a rimmed sheet pan with parchment.

Liberally flour a surface and rolling pin. Uncover dough and transfer it to the floured surface. Roll it out to 1/2-inch thickness. Use a doughnut cutter (or graduated cookie cutters) to cut doughnuts. Place cut doughnuts on prepared pan. Re-roll dough as needed.

Pour about 2 inches of oil into a large heavy-bottomed pot and heat to 350F. Line a rimmed sheet pan with two layers of paper towels and set a cooling rack over the top.

Once oil reaches frying temperature, slip 2-3 doughnuts into the pot. Fry 1-1.5 minutes per side, until golden and cooked through. Remove to rack. Continue frying in batches of 2-3, letting the oil return to temperature in between.

Once all doughnuts are fried and cool enough to be handled, place confectioner’s sugar in a pie plate or shallow bowl.

Working with a couple of doughnuts at a time, dip them into the confectioners sugar, then flip them with a fork. For more coverage, flip again. Return finished doughnuts to the rack. Let set for a few minutes before serving.

Doughnuts are best the day they are made.