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Daring Bakers: Doughnuts with Glaze and Sprinkles

October 28, 2010

Oh, hi there. It seems as if we have not been very friendly in the past couple of months, and that’s totally my fault. But no, I’m not breaking up with you blog. I’m going to try harder, I promise. And besides, the long winter nights are coming and there’s definitely more time for cooking. So without further adieu, below is the October Daring Bakers Challenge:

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.

If you’ve been following along at home, you might remember that I made jelly doughnuts, or sufganiyot, last year after Hanukkah. So I’ve had a little experience with making doughnuts (and a lot of experience with frying things, but that’s a whole ‘nother batch of stories). I decided to go for a yeast doughnut (as my anti-cake doughnut bias has been documented), and make it a bit festive. I took inspiration from Dunkin’ Donuts’ fall doughnut and tried to whip up some orange glaze and add brown sprinkles. It is Halloween week, after all.

Instead of just lightly sprinkling the brown sprinkles, I went ahead and dipped the doughnut in them after the glaze. One can never get enough sprinkles, even if it does take away from the artistic presentation a bit.

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.

Alton Brown’s Doughnut Glaze

Ingredients

  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 cups confectioners’ sugar
  • 

Directions

Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners’ sugar into milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze, 1 at a time, and set on a draining rack placed in a half sheet pan for 5 minutes before serving.

Note: I put in the food coloring while I was whisking the confectioners’ sugar into the milk. For orange, I combined equal parts red and yellow until I got a kind of peachy-light orange color. I don’t think I could have replicated the bright orange of Dunkin’ Donuts without making the icing taste like food coloring. Also, the bit about setting the pan over a bowl of warm water didn’t work for me. Eventually I had to put it back over the stove at very low heat to keep it from seizing up on me.

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