|That irresistible custardy interior!|
|The amazing spherical doughnut!|
|I kept taking bites, looking for the perfect shot. I never got it, |
but this one looks kind of happy, and I got to eat 2 more doughnuts.
Blog-checking lines: 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.
Recipes and full challenge PDF after the jump
(from a news article by Noelle Carter, reprinted in The Ottawa Citizen, June 10, 2010)
Total time: about 1 hour
Makes 10 to 12 doughnuts
6 tablespoons butter, cut in pieces
1 cup water
½ teaspoon salt
½ teaspoon sugar
seeds from ½ vanilla bean
1¼ cups flour
2 egg whites
oil for frying
1. In a medium saucepan, combine the butter, water, salt and sugar and bring to a rolling boil over high heat. Remove from heat and quickly stir in flour. Return to low heat and cook, stirring frequently, for about 3 minutes.
2. Remove the pan from the heat and place in a food processor or stand mixer. If using a food processor, process the dough for 15 seconds to cool slightly and release steam (leave tube open), then add all the eggs and egg whites at once. Immediately continue to process for 30 seconds to combine and form the cruller batter. If using a stand mixer, beat the dough with the paddle attachment until most of the steam has subsided, then add the eggs and egg whites, 1 at a time, until each is incorporated and a batter is formed. (You can also do this with a hand mixer, or a sturdy wooden spoon and some elbow grease. Just add eggs/whites 1 at a time, beating well after each addition.)
3. Remove the batter to a bowl set over an ice bath and continue to stir gently just until the batter cools and thickens (I skipped this step, as it was pretty cool after beating). It should be thick enough to hold its shape when piped.
4. Wipe your counter with a damp cloth and lay down a large sheet of parchment (the damp counter helps the parchment stick). Grease the parchment.
5. Place the batter in a large piping bag with a large star tip (the opening should be larger than ½” in diameter. Pipe the batter on the greased parchment into doughnuts measuring 3” (~7.5 cm) in diameter, with a 1” (2.5 cm) hole. You may need to hold the paper in place while you’re piping. Press with the piping tip to close the doughnut and quickly release to ‘cut’ the batter. Don’t worry about imperfections, as these puff up in the oil.
6. Fill a large pot or deep fryer with oil to at least 3” deep and heat to 350F/180C.
7. While the oil is heating, cut the paper between the doughnuts, but leave the batter on the paper. When the oil is hot, pick up the squares of parchment with a metal spoon or spatula and place in the hot oil. The doughnuts will immediately release from the paper. Remove it with tongs. Fry for about 6 minutes, turning every 30 seconds or so. They will triple in size and may be a bit misshapen. I cooked about 3 at a time in my pot.
8. Drain on a rack, then glaze or decorate. I used a maple-brown butter glaze, but didn’t measure. I browned about 3 tablespoons of butter, added about 4 tablespoons of maple syrup, then added icing sugar until the consistency was right, probably about ¾ of a cup.
9. Delicious warm, but good at room temperature. These DO NOT keep, so eat them the day you make them!