Doughnuts / Quick Breads / Fried Yeast Breads
Doughnut’s
Makes between 10 to 12 Doughnut’s
What do you do when your favorite Doughnut place is 7,000 miles away and would require a Visa to get there. You make it yourself. Unless your Bill Gates and have the ability to hop a plane and fly there. This is as close as I’ve gotten to Krispy Kream Doughnuts, with the soft texture and buttery bite that I have missed so much since leaving America.
2 Tablespoons of Yeast
1/4 Cup of Sugar
3/4 Cup of Milk @ 110*
2 Tablespoons of Water
1/2 Teaspoon of Salt
1 Egg
1/4 Cup of Butter
1/2 Teaspoon of Oil
2 1/2 Cups of A/P Flour Plus extra
In a small pot with a heavy bottom add 3/4 cup of Milk, 2 Tablespoons of water, 1/4 Cup of Sugar and heat to 110*
In a medium bowl add 2 Tablespoons of Yeast. When the Milk is at 110* add it to the bowl with yeast and wait 5 minutes for the yeast to start foaming.
Add 1/2 Teaspoon of Salt, 1/4 Cup of Melted butter, 1/2 Teaspoon of oil and 1 Egg to the bowl with the Milk and Yeast and beat 1 minute with a wire wisk.
Add 2 1/2 cups of Flour and mix until combined then additional flour as needed until a soft elastic ball forms and it pulls away from the side of the bowl. This batch took almost 3 cups with the high moisture from the weather but other batches have taken less.
Turn the dough out onto a floured work area and kneed for 2 minutes by hand then roll out till it’s 1/2″ thick. Use different size cookie cutters or like me two different size cans with the bottoms cut out to make the shape of the Doughnut. Then move them to a floured tray to hold till they rise. Rise time will depend on how warm your kitchen but normal time is around 45 minutes to 1 1/2 hours. If your kitchen is cold like mine, turn on your oven for 2 minutes then cut it off and place the Doughnuts in the oven to rise.
Cooking:
Heat enough oil in a heavy bottom frying pan or Cast Iron Skillet. I used enough oil to equal half the height of the Doughnut. I heat the oil to 300* then carefully lift the Doughnuts off the proofing tray with a wide spatchula and slide them into the oil one or two at a time. Cook time is quick, about 40sec to 1 minute for the first side then 30 sec. to 45 sec. for the next side. I judge the process by the color.
Glaze:
1/4 Cup of Butter melted
1 Cup of Powdered Sugar
1/2 Teaspoon of Vanilla
2 or 3 Tablespoons of Hot Water
Mix all togather then dredge your Doughnuts until covered and move to a drying rack or plate.
thekiltedchefnc 