two ingredient doughnuts are REALLY two ingredients!
Two ingredient doughnuts? Of COURSE these stopped me in my tracks.
If you’ve been here for a while you know I love me a two (or three) ingredient recipe. As someone who is NOT a recipe developer, I have the utmost respect for those who can figure out exact amounts and proportions of ingredients, to create a perfectly turned out treat. As baking requires more meticulous execution than cooking (where a “dash” of this or a “pinch” of that leaves lots of wiggle room), those who can figure out a delicious sweet recipe top my list.
Which is why I’m always amazed at successful recipes that hardly have any ingredients at all – HOW DID THEY KNOW??
And while sometimes the recipe is comprised of simple ingredients (like these cookies, which are still one of my absolute favorites), sometimes it deploys what I call a “shortcut” ingredient – one that has its own ingredients so that it can do double duty in the recipe.
Like biscuit dough, cake mix and SODA.
And, in the case of these doughnuts, tempura flour and mayonnaise.
I was shocked at how this could work – and, TBH, it seemed a little weird too (flour and mayo? seriously?). But then I learned that tempura flour consists of flour, baking powder and salt. And of course what is mayonnaise but simply eggs and oil.
AHA!
I now understood the science behind this. Now it was time to get to work! I watched the video a few times to catch all of the steps and truly, these are SO easy to make.
What was missing was sugar, but this was resolved with a simple glaze. I went with lemon but do as you like! Ochikeron sliced the doughnuts in half and filled with whipped cream, and you could do a cinnamon-sugar coating too.
Not sure if I would do this again (I don’t keep tempura flour on-hand) but it was a delicious experiment to try. Let me know if you make them and tag me on Instagram @sherisilver if you do!
from Create Eat Happy
vegetable oil, for frying
1 1/4 cups tempura flour
4 tablespoons mayonnaise
1/2 water
3/4 cup confectioner’s sugar
juice and zest from one large lemon, kept separate
3 drops Lemon essential oil
Tools needed: disposable pastry bag, star tip, squares of parchment paper (4 – 5″)
Heat 2″ of oil in a large pot to a temperature of 350 degrees (use a candy thermometer OR place a popcorn kernel into the oil before turning on the heat. When the kernel pops the oil is at the right temperature).
Place the flour, mayonnaise and water in a large bowl and fold with a spatula till well combined. Fit a star tip into a pastry bag and transfer the batter to the bag. Pipe a circle onto one of the parchment squares, then pipe another one directly on top of the first (in retrospect I don’t know the reason behind this; I’m going to try it again with just a single circle and will report back!). Repeat with remaining batter.
Use a spatula to lift the doughnut and paper and gently place in the oil (you’ll see that the paper detaches from the doughnut as it cooks; you can remove and discard at that point). Use tongs or two forks to turn and cook till golden brown on both side. Transfer to a wire rack to cool.
Whisk the confectioner’s sugar and half the lemon juice and the Lemon oil till smooth, adding more juice a bit at a time if needed. Dip the doughnuts into the glaze and return to the rack. Top with the lemon zest and let set.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2021/10/18/two-ingredient-doughnuts/
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
Well, this is amazing!! I can’t wait to try making them!! Such a surprise!!
Right? Who would’ve thought???