Time for me to take a break from one pot cooking and do some real cooking. I borrowed this cookbook called Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker. I never been to Top Pot and will be now on my list when I visit Seattle again. I used not to care about donuts unless they are from Doughnut Plant in NYC. But I’m not going to complain when I get them at work for free. When I opened the book, I can’t resist not to try to make homemade donuts. The pictures make you want to eat donuts and the recipes are easy enough to follow. So, I tried these classic yeasted donuts recipe.
Raised Glazed Ring Doughnuts
3 tbsp active dry yeast
1 cup very warm water (about 105’F)
½ cup sugar, plus 1 tbsp
½ tsp baking powder
½ tsp ground mace
1 tsp iodized salt
4 to 4 ½ cups bread/strong flour, plus more for rolling and cutting
¼ cup shortening/vegetable lard, trans-fat-free
3 large egg yolks
½ tsp vanilla extract
Canola/Vegetable oil, for frying
For Simple Vanilla Glaze:
3 ½ cups icing sugar
1 ½ tsp light corn syrup
¼ tsp iodized salt
1/2 tsp vanilla extract
1/3 cup plus 1 tbsp hot water, plus more if needed
Makes 1 dozen, more if rerolled plus holes
· Add the shortening/vegetable lard, egg yolks, and vanilla to the foaming yeast mixture. Mix with the paddle attachment on low speed for 1 minute to break up the shortening. Add about a third of the dry ingredients and mix until blended on low speed, then repeat with the second third of the dry ingredients.
· Switch to the dough hook and add the remaining dry ingredients, mixing on low speed until no white spots remain each time, adding additional flour as necessary, until the dough is dry enough to clean the bottom of the bowl. Increase the speed to medium and knead for 2 more minutes. (It should be smooth like bread dough, but still a bit tacky.)
· Transfer the dough to a baking sheet/try sprinkled with 1 tbsp flour, shape into a flat disk 6 in diameter, dust lightly with flour, cover with a dish/tea towel, and set aside.
· Create a proofing box in your oven: Bring a large kettle of water to a boil. Pour 8 cups of the boiling water into a 9-by-13-in (or similar) baking dish, and set it on the floor of your oven. Place the sheet/tray with the covered dough on the middle rack of the oven, close the door, and let the dough rise until doubled in size, about 1 hour.
· Transfer the dough to a lightly floured work surface and roll into a roughly 12 in circle, about ½ in thick, with a lightly floured rolling pin. Cut into 12 doughnuts, flouring the cutter before each cut. (Reroll the dough for additional doughnuts.) Gently transfer the doughnuts (and holes) to the two baking sheets sprinkled with 2 tbsp flour each, arranging them at least 2 in apart, and let rise in the oven (with new boiling water), uncovered, for another 30 t0 45 minutes, until doubled in size.
I found a joy cutting these doughnuts!
· Using a candy thermometer to measure the temperature, heat oil (at least 2 in deep) in a deep fryer, large pot, or high-sided frying pan over medium heat to 350’F. When the doughnuts have doubled, carefully place a few in the oil, taking care not to overcrowd them, and fry about 30 seconds. (Note that doughnuts will look more brown when they’re done than they do in the oil.) Carefully turn the doughnuts and fry for another 20-30 seconds, until golden on the second side, then transfer to a cooling rack set over a layer of paper towels to cool, rounded side up.
The first batch, browned a little too much. They brown really fast! It is almost like just dipping them on oil.
· While the doughnuts are still very warm, dip the rounded side each into warm glaze.
So here are the finished products:
I have to say, they are really delicious! My husband who loves donuts and I think that’s because he used to live in NYC most of his life, went nuts over these donuts!
“Between the optimist and the pessimist, the difference is droll. The optimist sees the doughnut; the pessimist the hole.”
~Oscar Wilde quotes