Sunday, July 28, 2013

Doughnuts. For Daring Bakers.



Eenie Meenie Miney Moe. What a fun challenge. It basically meant that we got to choose from any past Daring bakers or cooks challenge and recreate it by the reveal date.

I really wanted to this challenge. Except I was truly running out of time. I wanted to do something simple yet challenging. But not so challenging that I would spend two days over it. Quick easy yet something I hadn't tried before.

Even then, I had a lot of fun. In a "celebration" of past Daring Baker and Daring Cook challenges, Lisa challenged all of us to search through the Daring Kitchen archives and pick any one we'd like! The REAL challenge was picking which delicious recipe(s) to try!



I spent over three days trying to figure out what I wanted to do. And finally zeroed in on making doughnuts. Except I didn't figure how it was a daring baker's challenge, because there was literally no baking involved. More like kneading, frying and frosting!



I used Alton Brown's recipe, only because I have a lot of faith in all things Alton Brown. He is just amazing. I also decided to make mini doughnuts because I thought they'd be a lot more fun to eat. And can I please tell you that I was done frying up the entire batch in a little under 10 minutes, they take just so little time. 

I made two basic kinds of frosting. Vanilla and chocolate with lots of sprinkles. So fun.



Alton Brown's Doughnuts

1 1/2 cups milk
2 1/2 ounces vegetable shortening, approximately 1/3 cup
2 packages instant yeast
1/3 cup warm water (95 to 105 degrees F)
2 eggs, beaten
1/4 cup sugar
1 1/2 teaspoons salt
1 teaspoon freshly ground nutmeg
23 ounces all-purpose flour, plus more for dusting surface
Peanut or vegetable oil, for frying (1 to 1/2 gallons, depending on fryer)
Directions
Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. 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. 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, 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. 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 thick. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring 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 deep fryer or Dutch oven to 365 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.

Frosting







1 comment:

  1. this looks easy ..i could try it out..but where can i get vegetable shortening?

    ReplyDelete

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