Corn Doughnut
The Corn Doughnut is a unique, slightly crispy doughnut that combines the natural sweetness of cornmeal and cooked corn kernels in a soft yet textured dough. Corn not only adds delicious flavor but also a touch of extra moisture, keeping the doughnut crispy on the outside and soft and tender on the inside. This recipe is inspired by American Southern cuisine, where corn is a staple in many desserts and baked goods. Glazed with honey and sprinkled with powdered sugar, this doughnut is guaranteed to provide a special experience with every bite.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, salt, and active dry yeast.
2
Pour the warm milk into the dry ingredients, then add the egg, melted butter, and vanilla extract.
3
Mix the ingredients until combined, then knead the dough for 8-10 minutes until it becomes smooth and elastic.
4
Gently fold in the previously cooked and drained corn kernels, ensuring they are evenly distributed throughout the dough.
5
Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
6
On a lightly floured surface, roll out the dough to about 1 cm thickness. Use a glass or doughnut cutter to cut out circles.
7
Place the cut-out doughnuts on a baking sheet lined with parchment paper and cover with a clean kitchen towel. Let them rise for an additional 30 minutes.
8
In a large pot, heat the oil to approximately 340°F (170°C). Test the oil by dropping in a doughnut: if it immediately rises to the surface and bubbles gently, the oil is ready.
9
Fry the doughnuts for 1-2 minutes per side, until golden brown. Use a slotted spoon to remove them, and place them on a paper towel-lined plate to absorb excess oil.
10
Once the doughnuts have cooled slightly, drizzle them with honey, then sprinkle with powdered sugar for a sweet, crispy finish.
