This was my first Daring Baker’s challenge, and what a fantastic one it was! The challenge forced me to confront my fears of hot oil, with the only downside being that Frank got to see exactly how much of a giant baby I can be. (Yes, he has seen me in a onesie, but this was far more similar to a cry-baby)
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.
Lori also encouraged us to make more than one type of doughnut from her recipes provided. And now for my excuses! I would have loved to get completely immersed in this challenge and get creative, but sadly I have just been too frantic to dedicate the time to it, and so I only made one type of doughnut. I will definitely take the recipes away however, and make them another time when things are more calm at the Pig Palace. With my new-found confidence! 😉
I chose to make traditional yeast doughnuts, as these are my favorite kind. I also decided to coat them in cinnamon sugar, as there is nothing better than fresh doughnuts with cinnamon! The recipe was wonderfully straight-forward, and the doughnuts turned out perfectly. The only hitch was the hot oil…
We borrowed a deep-fryer from Frank’s brother, as I was worried about deep-frying for the first time (oh yes!) on a gas stove. When the oil was at the right temperature I became too scared to put the doughnuts in, so I yelled for Frank and made him do the first round (while dancing behind him with all the teatowels we own, as he said this is the best way to put out an oil fire). He made it seem so easy that I pottered on and did the rest, and now I’m keen to try all sorts of other delicious deep-fried goodies!! Frank’s favorite part? The doughnut holes. Bite-sized deliciousness!
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
1.5 cups Milk
1/3 cup butter/margarine
2 pkts Active Dry Yeast
1/3 cup Warm Water
2 large eggs, beaten
¼ cup white Granulated Sugar
1.5 tsp table salt
1 tsp grated nutmeg
4 2/3 cup plain flour + 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)
1/4 cup granulated sugar + 2 tsp cinnamon for dusting
Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. (Make sure the margarine/butter is melted so that it incorporates well into the batter.)
Place the butter 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. 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.
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.
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 (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.
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 (9 mm)thick. (Make sure the surface really is well-floured otherwise your doughnuts will stick to the counter).
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.
Preheat the oil in a deep fryer or Dutch oven to 365 °F/185°C.
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).
Transfer to a cooling rack placed in baking pan. Once cooled toss in cinnamon-sugar mix.