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.
As Canadians it doesn’t get much better than donuts and a coffee on a cold winter morning, heading out to the arena for an early morning practice. We know this well growing up playing hockey in a Canadian city with Tim Horton’s on every corner – 10 within a 5 km radius of our house! We were so excited for this challenge it was difficult to decide what flavours to make. In the end we settled on the basic Alton Brown yeast donut and a chocolate baked batter recipe which we filled and frosted with various flavours (see bottom of post).
PLAIN YEAST DONUTS- FRIED
INGREDIENTS (Yields 20-25 donuts)
1 1/2 cup milk
1/3 cup vegetable shortening
2 pkgs. (14g) active dry yeast
1/3 cup warm water
2 eggs, beaten
1/4 cup white granulated sugar
1 1/2 Tbsp salt
1 tsp nutmeg, grated
4 2/3 cup (650g) all-purpose flour + extra for dusting surface
Canola Oil (Enough to fill vessel you are frying in with 3 inches of oil)
STEP 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.)
STEP 2) Place the shortening in a bowl and pour warmed milk over. Set aside.
STEP 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.
STEP 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.
STEP 5) Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.
STEP 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.
STEP 7) Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
STEP 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).
STEP 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.
STEP 10) Preheat the oil in a deep fryer or Dutch oven to 365 °F/185°C.
STEP 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).
STEP 12) Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.
STEP 13) Fill, decorate and eat!
CHOCOLATE CAKE DONUTS- BAKED
This is a recipe I got with my donut pans. It’s a batter recipe, not a dough, so donut pans are essential.
I made this recipe with the kids at my mom’s daycare so I didn’t have time to take photo’s of the process – just the end result.
INGREDIENTS (Yields 12 donuts)
1 cup sugar
1/2 cup brown sugar
1/2 cup cocoa powder
1 1/3 cup milk
1 Tbsp shortening, melted
2 cups flour
2 Tbsp baking powder
1/2 tsp salt
STEP 1) Preheat oven to 400 degrees. Grease donut pans with butter.
STEP 2) Beat eggs in a large bowl and slowly add sugar while beating constantly.Stir in milk and melted shortening.
STEP 3) Mix the dry ingredients together in another bowl and sift these into the wet ingredients and combine.
STEP 4) Fill cups with batter 1/2 way and bake for 10 minutes. Cool & decorate.
FROSTING & FILLING FLAVOURS
Maple Glaze- Combine 1/2 cup powdered sugar, 1 cup maple syrup, 2 tbsp butter, 1 tsp vanilla.
Maple Cream- Combine 1 cup powdered sugar, 1 cup maple syrup, 2 tbsp butter, 1 tsp vanilla. I also mixed some of this with the vanilla cream…it was really yummy!
Chocolate Cream– Make a package of instant chocolate pudding and when set combine with 1/4 cup of whipped cream
Chocolate Frosting– 3 oz chocolate, 2 tbsp butter, 2 cups powdered sugar, 1/2 tsp salt, 1 tsp vanilla, 6 tbsp heavy cream. Melt chocolate & butter in double boiler. Mix melted chocolate with sugar, salt, & vanilla. Add cream and blend well.
Vanilla Cream– Make a package of instant vanilla pudding and when set combine with 1/4 cup of whipped cream
Cinnamon & Apple Blossom– Thinly slice apples and place in the center of an uncooked donut round. Fold up dough around apple slices and fry as per usual. When cooled dip in melted butter followed by brown sugar & cinnamon mixture.
Cinnamon, Brown Sugar & Lemon- dip cooked donut in lemon juice and sprinkle with cinnamon & brown sugar.
We’ve never tried home-made donuts before, since they are rather easy to come by already baked and fried to perfection, but wow were these ever good! We made so many we sent some to our grandparents, neighbors, coworkers, and anyone else we could find who wanted a taste. They got great reviews all around! Another thumbs up recipe to add to the list!!!
What are you waiting for? It’s time to make some donuts!
K & N