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 Epicurio
I was so busy all month with other tasks I had decided I wouldn’t be a part of this months challenge. But yesterday I did have some time to myself , thanks mainly to my parents who are visiting. Obviously the fact that my kids and I absolutely love doughnuts did help convince me to make em!!! And am so glad I did!
I halved the Alton Brown Yeast recipe so finally got just about 8 doughnuts and it was a mad scramble to polish them off. As Aparna had suggested on the forum, I reduced the egg and the yeast and contrary to my fears and pervious experiences the dough was extremely manageable. Boy! They were delicious. I made a chocolate –praline topping and it was fantastic…thanks Lori for a great challenge!
Preparation time:Hands on prep time – 25 minutesRising time – 1.5 hours totalCooking time – 12 minutes
Yield: 20 to 25 doughnuts & 20 to 25 doughnut holes, depending on size
Milk 3/4 cup
Butter 35 grams
Active Dry Yeast 1 teaspoon
Warm Water 40ml (95°F to 105°F / 35°C to 41°C)
White Granulated Sugar 1/8th cup,25 grams
Nutmeg, grated 1/2 tsp.
Purpose Flour 2 1/3 cup + extra for dusting surface
Canola Oil DEPENDS on size of vessel you are frying in – you want THREE (3) inches of oil (can substitute any flavorless oil used for frying)
Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. (Make sure the shortening is melted so that it incorporates well into the batter.)
Place the shortening in a bowl and pour warmed milk over. Set aside.
In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. It should get foamy. 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. Using the paddle attachment of your mixer (if you have one), 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 (for me this only took about two 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.
On a well-floured surface, roll out dough to 3/8-inch (9 mm)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 (65 mm) doughnut cutter or pastry ring or drinking glass and using a 7/8-inch (22 mm) 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 deep fryer or Dutch oven to 365 °F/185°C.
Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side or until golden brown (my doughnuts only took about 30 seconds on each side at this temperature).
Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired
Over a low heat, melt 1½oz caster sugar in a saucepan with 1½oz almonds.
Once melted and browning nicely, keep moving it around with a metal spoon until but they get a bit darker for a good flavour
Once cold, crush into a course powder.
Mix it in with melted chocolate ….hmmmmm It will make you MOAN!