Family. Whadda are you gonna do? (Yeast Doughnuts)

From HKWF Photostream

Let my family tell you what they think of those chocolate cake doughnuts.

Kira: Those doughnuts were nasty.

Kyle: They were terrible.

Mom: Hmm….

Dad: I didn’t finish my doughnut hole.

 

From HKWF Photostream

 

And…this is what they thought of the yeast doughnuts.

Kira: Seriously. These are definitely your best in a long time.
Me: I’ve never made them before.
Kira: Well, like, food product. Those last ones were weird, man. It’s kinda suprising, because usually you make very good food.

Kyle: These doughnuts are literally three hundred times better than the last ones.

Kira: Great improvement on the doughnuts, lemme tellya.

Kyle: These are super delicious. Like, seriously. Your last ones were really bad. The chickens didn’t even eat them.

The chickens not eating the chocolate cake doughnuts tells you exactly how bad they were. They were dense, heavy, flat, tasted like some a weird bread and lacked any flavor resemblance to chocolate, which is weird, because I use that cocoa all the time and I *know* it makes other things taste chocolate-y. I was very disappointed, because I had even faced my fear of boiling oil to make them. Luckily, these yeast doughnuts saved my new and precarious deep-frying ways.

From HKWF Photostream

The raised doughnuts are light and chewy with a nice, lightly sweet, yeasty taste complemented nicely by a roll in some sugar while they were still hot.

Top Pot suggests glazing these doughnuts or rolling them in cinnamon sugar or adjusted the spices to make new flavor combinations. I did leave out the mace from the original recipe as I didn’t have any on hand.

Yeast Doughnuts
Adapted from Top Pot Hand-Forged Doughnuts
Allow 15 minutes hands on time, 2 hour rise, 15 minutes hands on, 2 hour rise, 30 minutes hands on. Makes 12 doughnuts. 

3 tablespoons active dry yeast
1 cup very warm water
1/2 cup sugar
1/2 tsp baking powder
2 tsp salt
4 – 4.5 cups bread flour
1/4 cup shortening
3 large egg yolks
1/2 tsp vanilla extract
canola oil, for frying
granulated sugar, for rolling

First, mix the yeast, water, and 1 tbsp of sugar in work bowl of stand mixer and set aside for 5 minutes. In a separate bowl, whisk the remaining sugar, the baking powder, salt and four cups of the flour.

Add the shortening, egg yolks and vanilla to the yeast mixture and mix with paddle attachment on low for about one minute, just to break up the lumps. Add about 1/3 of the dry mixture and mix until blended, then repeat. Switch to the dough hook before adding the last 1/3 of the dry mixture. Mix on low speed until blended (add more flour if necessary to keep dough from getting too sticky) and blend on medium speed until the dough has formed a shiny and elastic ball, like bread dough.

Transfer to an oiled bowl and allow to rise  until doubled in size, about two hours.

Flip the dough out onto a lightly floured work surface, and roll into a 12 inch circle, about 1/2 inch thick. Cut as many doughnuts as possible and transfer them to baking sheets, placing them several inches apart. Reroll the dough and cut more doughnuts or doughnut holes. When all the doughnuts are cut, cover the baking trays with kitchen towels and allow to rise until doubled in size.

Pour enough oil into the saucepan or pot to be two inches deep, then heat over medium heat to 350 degrees. Fry each doughnut for about 30 seconds on each side, then remove to a paper-towel lined plate. While still warm, roll in additional sugar.

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