Sugar Donuts

27 Oct

Ever try eating a donut without licking your lips? It’s a near impossibility!!

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.

This was a great challenge, I’ve always wanted to try making donuts but never managed to get round to making them. I generally thought that as I didn’t have a deep fat fryer they wouldn’t turn out as well. I use my wok and that worked perfectly well. They’re not really that hard to make but they are time consuming; but what better way to spend a bank holiday Monday! The majority of them turned out perfect, a few did look like they had been in the sun too long!

Yeast Doughnuts:

Preparation time:
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

Ingredients
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)

Directions:

  1. 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.)
  2. Place the shortening in a bowl and pour warmed milk over. Set aside.
  3. 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.
  4. 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.
  5. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.
  6. 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.
  7. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
  8. 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).
  9. 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.
  10. Preheat the oil in a deep fryer or Dutch oven to 365 °F/185°C.
  11. 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).
  12. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.
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9 Responses to “Sugar Donuts”

  1. ferji425 October 27, 2010 at 10:29 am #

    Yours turned out great! Thanks for checking out mine 🙂

  2. Alice October 27, 2010 at 12:10 pm #

    Yours look just like ones that they sell on the doughnut stall in town where I live. I always to try to eat doughnuts without licking my lips. I have never succecced!

  3. Renata October 27, 2010 at 3:38 pm #

    haha… I’ll have to make some more… I haven’t tried to eat it without licking my lips!!! Your doughnuts are great! Seems like you had a lot of fun! Thanks for the tip on using a wok for frying!
    And thanks for your lovely comment on mine!

  4. Umm Ibrahim October 27, 2010 at 9:54 pm #

    They look absolutely perfect – well done!

  5. Arlene October 28, 2010 at 11:17 am #

    Your doughnuts held their shape perfectly – well done! They look delicious!

  6. Heather October 28, 2010 at 1:44 pm #

    Your doughnuts look terrific! And I’m definitely going to copy you and use my wok the next time I deep fry something. (I may also try your hangover cure!)

  7. Audax Artifex October 28, 2010 at 2:04 pm #

    That photo of the wok is amazing good to know that it works so well and yes your doughnuts do look perfect great colour and thank you for stopping by my blog. Cheers from Audax in Sydney Australia.

  8. Lori October 30, 2010 at 7:12 pm #

    Your doughnuts look wonderful! I’m so pleased you enjoyed the challenge.
    ~Lori

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