The October 2010 Daring Bakers challenge was hosted by Lori of butter me up. Lori chose to challenge the Daring Bakers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann, and Epicurious.
Doughnuts are one of the things that I decided I could live without if I wanted to be thin. I had eaten plenty of them in my life, and yes they are good, but I had never had one so delicious that I couldn’t live without it. It had been 5+ years since I had one, knowing I was doing this challenge I told myself that you will eat one and you will probably eat two, just don’t eat all of them, and before you make them go on a long run to balance out the calories. Yes I talk to myself, but we won’t get into that today. These were good, go good in fact that I ate three then proceeded to box up the rest and drop a box off to hubby and then to my mom’s office. I did keep one for each of the boys, and hubby for breakfast the next morning and yes they all had a doughnut while I ate my oatmeal. I do have some control and willpower left. They loved them and really why wouldn’t they with all their yeasty fried goodness.
I did go pretty basic on the doughnuts I went with powered doughnut holes and glazed doughnuts with sprinkles. What kid doesn’t love sprinkles. I would have loved to get more elaborate, but really my kids and hubby wouldn’t go for it and honestly I didn’t need to be trying a bunch of doughnuts (I have Halloween candy to eat).
Hands on prep time – 25 minutes
Rising time – 1.5 hours total
Cooking time – 12 minutes
Yield: 20 to 25 doughnuts & 20 to 25 doughnut holes, depending on size
Milk 1.5 cup / 360 ml
Vegetable Shortening 1/3 cup / 80 ml / 70 gm / 2.5 oz (can substitute butter, margarine or lard)
Active Dry Yeast 4.5 teaspoon (2 pkgs.) / 22.5 ml / 14 gm / ½ oz
Warm Water 1/3 cup / 80 ml (95°F to 105°F / 35°C to 41°C)
Eggs, Large, beaten 2
White Granulated Sugar ¼ cup / 60 ml / 55 gm / 2 oz
Table Salt 1.5 teaspoon / 7.5 ml / 9 gm / 1/3 oz
Nutmeg, grated 1 tsp. / 5 ml / 6 gm / ¼ oz
All Purpose Flour 4 2/3 cup / 1,120 ml / 650 gm / 23 oz + 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.
Powdered Sugar Glaze:
Powdered (Icing) Sugar 2 cup / 480 ml / 250 gm / 9 oz
Whipping Cream (About 32% butter fat) 4 Tablespoon + more if needed / 60 ml
- Whisk powdered sugar and 4 tablespoons whipping cream to blend. Whisk in additional cream, 1 teaspoon at a time, to form medium thick glaze.
- Can be made up to 3 hours ahead.
- Add doughnut holes to bowl of spiced sugar and toss to coat.
- Spread doughnuts on 1 side with powdered sugar glaze.
- Arrange doughnuts, glazed side up, on racks. Let stand until glaze sets, at least 30 minutes.