“Be sweet and honest always, but for God’s sake don’t eat my doughnuts!”
Emma Bunton
The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.
It’s the 27th again, and the much awaited Daring Bakers time of the month again! I’m still not sure if I got it right. Maybe I missed the fine print that states somewhere that we have to bake a batch too, but here I am with the challenge for October 2010. Going nuts about dougnuts is the call, and I think it’s something we love to love universally! What’s not to love about this tasty fried dough, an end result that can be seen across various cultures. Call a doughnut by another name – beignets, crullers, fritters, Sufganiot, and krapfen; tasty little bites they are!
Yeast Doughnuts
Minimally adapted from recipe by Alton Brown
Yield: 30-35 doughnuts & 30 to 35 doughnut holes, depending on size {Mine were regular sized}
Ingredients
1.5 cup milk, lukewarm
70g unsalted butter,melted
30gms fresh yeast
1/3 cup warm water {35°C}
2 eggs, beaten
1/4 cup granulated vanilla sugar
1 1/2 tsp salt
1 tsp grated nutmeg
4 2/3 cup (650g} all purpose flour {plus extra for dusting}
Vegetable oil for frying { at least 3 inches of oil}
Method:
Mix the warm milk and butter. Set aside.
In a small bowl, pour the warm water over the fresh yeast and let dissolve for 5 minutes. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm.
Add the eggs, sugar, salt, nutmeg, and half of the flour. Combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined.
Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.
Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. If you do not have a dough hook/stand mixer – knead until the dough is smooth and not sticky.
Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size. {I left it cling wrapped in the fridge, and it rose in 30 minutes}
On a well-floured surface, roll out dough to 3/8-inch thick. {Make sure the surface really is well-floured otherwise your doughnuts will stick to the counter}.
Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring or drinking glass and using a 7/8-inch ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
Preheat the oil in a heavy bottom wok to 185°C. {Test the oil to see if it’s ready with a doughnut hole. It should immediately bob to the top of the oil, and begin to brown. If it comes up slowly, the oil needs to get hotter. If it becomes dark brown immediately, the oil is too hot…beware!}
Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side or until golden brown.
Transfer to a cooling rack placed in baking pan. Sift a mix of powdered vanilla sugar and cinnamon over both sides immediately. Alternatively, allow to cool for 15 to 20 minutes prior to glazing. ♥ Thank you for stopping by ♥
Do stop by HERE and check out how the rest of our talented bakers have gone nuts over doughnuts this October!
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