Doughnuts (Daring Baker Challenge October 2010)

 

Bomboloni filled with apple & pumkin butter

Assorted glazed Alton Brown Doughnuts

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.

I’ve had a bit of an irrational fear for fried foods but this months I decided to challenge myself by making & eating doughnuts, lots of them.

Armed with a variety of tasty recipes provided by this months DB hosts, I was drawn to the Bomboloni. It reminded me of an amazing doughnut that I had on holiday in Sardinia, amazing texture & flavour, the right balance of sweetness & cream, just thinking about it makes me smile. I grew up eating jam doughnuts, maybe it’s a British thing but ring doughnuts didn’t appear in the supermarkets until I was in my twenties.

Chocolate glazed bomboloni

meringue covered bomboloni

This Bomboloni recipe required patience, leaving the dough to rest in the fridge overnight. It was definitely worth the wait! I cut hearts, flowers and circles and was amazed to see them puff up. I filled mine with apple & pumpkin butter that I made for Augusts’ daring cooks challenge, and lightly dusted my Bomboli with icing sugar.

all puffed up

waiting to be iced

I also decided to make the Alton Brown recipe, after hearing enthusiastic comments from fellow daring bakers. The dough was very wet and sticky so warped a little when I placed them into the oil. Halloween is round the corner, I decided to make ghost shaped doughnuts.

booo!

I also experimented with some savoury flavours:

Pizza doughnut – tomato puree, cheese & basil

Vegemite doughnut – Vegemite & baby clams (I wasn’t too sure about this one)

Satay sauce doughnut – peanut butter, honey, soy sauce, lime, chili, coriander

I wasn’t too keen on the Alton Brown doughnuts, they had savoury undertones and resembled chewy bread. This morning they were soggy & greasy, but being resourceful I will figure out a rescue plan!

Doughnuts

Recipe Source:

The yeast doughnut is from Alton Brown:
http://www.foodnetwork.com/recipes/alton-brown/yeast-doughnuts-recipe/in…

The cake doughnut is a Nancy Silverton recipe:
http://www.seriouseats.com/recipes/2007/06/cook-the-book-oldfashioned-bu…

The raspberry jam bomboloni recipe is a Kate Neumann recipe:
http://www.foodandwine.com/recipes/raspberry-jam-bomboloni

The pumpkin doughnuts are from Bon Appétit: http://www.epicurious.com/recipes/food/views/Pumpkin-Doughnuts-
Preparation time: See recipes for prep/rising/cooking times for each.

Equipment required:A Dutch oven or deep skillet (I prefer using a Dutch oven to reduce splatter)

Deep fry thermometer, candy thermometer or any thermometer that will withstand and measure temperatures of up to 380 degrees

Metal slotted spoon, metal slotted spatula or tongs (do NOT use plastic – it will melt!)

Cookie sheets or a wire rack lined with paper towels to allow doughnuts to drain

Electric hand mixer or stand mixer, or a bowl and a spoon if you are able to utilize a lot of elbow grease

Doughnut or biscuit cutters or you can use a glass and a piping tip for the center

Pastry bag (if you choose to make Bomboloni or any filled doughnut) or a squeeze bottle with a good tip that will poke a hole in your Bomboloni. Another way to fill a doughnut is to use the tip of a sharp knife to poke a hole in the doughnut and then use a ziplock bag filled with filling and cut on one corner to fill the doughnut.

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:

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.)

Place the shortening 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. Allow to cool for 15 to 20 minutes prior to glazing, if desired.
Old-Fashioned Buttermilk Cake Doughnuts:

Preparation time:
Hands on prep time – 25 minutes
Cooking time – 12 minutes

Yield: About 15 doughnuts & 15 doughnut holes, depending on size

Ingredients
Sour Cream ¼ cup / 60 ml / 60 gm / 2 oz
All Purpose Flour 3 ¼ cup / 780 ml / 455 gm / 16 oz + extra for dusting surface
White Granulated Sugar ¾ cup / 180 ml / 170 gm / 6 oz
Baking Soda ½ teaspoon / 2.5 ml / 3 gm / .1 oz
Baking Powder 1 teaspoon / 5 ml / 6 gm / .2 oz
Kosher (Flaked) Salt 1 teaspoon / 5 ml / 6 gm / .2 oz (If using table salt, only use ½ teaspoon)
Nutmeg, grated 1.5 teaspoon / 7.5 ml / 9 gm / .3 oz
Active Dry Yeast 1 1/8 teaspoon / 5.6 ml / 3.5 gm / .125 oz
Buttermilk ¾ cup + 2 Tablespoon / 210 ml / 225 gm / 7 ¾ oz
Egg, Large 1
Egg Yolk, Large 2
Pure Vanilla Extract 1 Tablespoon / 15 ml
Powdered (Icing) Sugar ¼ cup / 120 ml / 65 gm / 2.3 oz (Used for decorating and is optional)

Directions:

In a small stainless-steel bowl set over a pot of gently simmering water, heat the sour cream until just warm.

Heat the oil to 375°F/190°C.

Over a large mixing bowl, sift together the flour, sugar, baking soda, baking powder, salt, nutmeg; make a large well in the center. Place the yeast in the well; pour the sour cream over it. Allow it to soften (if using packed fresh yeast), about 1 minute.

Pour the buttermilk, whole egg, egg yolks, and vanilla extract into the well. Using one hand, gradually draw in the dry ingredients. The mixture should be fairly smooth before you draw in more flour. Mix until it is completely incorporated. The dough will be very sticky. Wash and dry your hands and dust them with flour.

Sift an even layer of flour onto a work surface. Don’t be afraid to use a lot of flour. You don’t want the doughnuts sticking to your counter. Scrape dough out of bowl onto the surface; sift another layer of flour over dough. Working quickly, pat dough into an even 1/2-inch (12.5 mm) thickness. Dip cutter in flour and, cutting as closely together as possible, cut out the doughnuts and holes. Place holes and doughnuts on a floured surface. Working quickly, gather scraps of dough together, pat into 1/2-inch (12.5 mm) thickness, and cut out remaining doughnuts and holes.

Drop three to four doughnuts at a time into the hot oil. Once they turn golden brown, turn them and cook the other side. Cooking times may vary, but with my oil at 375 °F/190°C, I found they only took about 20 to 30 seconds per side.

Once cooked, place on a baking sheet covered with paper towels to drain.

Sift powdered sugar over doughnuts and serve

Bomboloni:

Preparation time:
Hands on prep time – 35 minutes
Rising time – 1 1/2 hours plus overnight
Cooking time – 10 minutes

Yield: About 32 Bomboloni

Ingredients
Water, Lukewarm 1/3 cup + 1 Tablespoon
Active Dry Yeast 3 ¼ teaspoon (1.5 pkgs.) / 16.25 ml / 10 gm / .35 oz
Honey 1.5 Tablespoon / 22.5 ml
All Purpose Flour 3 cup / 720 ml / 420 gm / 14 ¾ oz
Milk 3 Tablespoon / 45 ml
Egg Yolk, Large 6
White Granulated Sugar 1/3 cup / 80 ml / 75 gm / 2 2/3 oz + more for rolling
Kosher (Flaked) Salt 2 teaspoon / 10 ml / 6 gm / .2 oz
Butter, Unsalted 3 Tablespoon / 45 ml / 42 gm / 1.5 oz
Canola Oil 3 cup / 720 ml / (Or any other flavorless oil used for frying)
Raspberry Jam, Seedless ¾ cup / 180 ml / 300 gm / 10.5 oz (or any flavor jam, preserves, jelly)

Directions:

In the bowl of a standing electric mixer, mix the water, yeast, honey and 1 cup plus 2 tablespoons (160 gm) of the flour. (Alternatively, whisk the ingredients by hand.) Cover with plastic wrap and let stand at room temperature until foamy, about 1 hour.

Return the bowl to the mixer, fitted with a dough hook. Add the remaining 1 ¾ cups plus 2 tablespoons (260 gm) of flour, along with the milk, egg yolks, 1/3 cup of granulated sugar and the salt. Mix at low speed until blended, then add the butter and knead at medium speed until silky but sticky, about 5 minutes; the dough will not pull away from the side of the bowl.

Using an oiled spatula, scrape the dough into an oiled bowl and cover with plastic wrap. Refrigerate overnight.

In a large saucepan, heat the canola oil to 360°F/180°C. Line a rack with paper towels. Fill a shallow bowl with 1/2 inch (12 mm)of granulated sugar. On a lightly floured surface, roll out the dough a scant 1/2 inch (12 mm) thick. Using a 2-inch (50 mm) round biscuit cutter, stamp out rounds. The original recipe said to not re-roll the dough, but I did and found it to be fine. Fry the rounds, 4 to 5 at a time, until they are browned, about 4 minutes (mine only took about a minute each – try to go more by sight). Be sure to keep the oil between 360°F and 375°F 180°C and 190°C. Drain the bomboloni on paper towels.

Roll them in the granulated sugar.
Filling Directions:

Fit a pastry bag with a plain donut tip (or a 1/4-inch (6 mm) tip) and fill with the preserves (you can also use a squeeze bottle). Poke the tip three-fourths of the way into the bomboloni and squeeze in the preserves, pulling the tip out slightly as you squeeze to fill them as much as possible. Serve warm.
Pumpkin Doughnuts:

Preparation time:
Hands on prep time – 15 minutes
Chilling time – 3 hours
Cooking time – 10 minutes

Yield: About 24 doughnuts & 24 doughnut holes

Ingredients
All Purpose Flour 3.5 cup / 840 ml / 490 gm / 17 ¼ oz
Baking Powder 4 teaspoon / 20 ml / 24 gm / .85 oz
Table Salt 1 teaspoon / 5 ml / 6 gm / .2 oz
Cinnamon, ground 1 teaspoon / 5 ml / 6 gm / .2 oz
Ginger, ground ½ teaspoon / 2.5 ml / 3 gm / .1 oz
Baking Soda ½ teaspoon / 2.5 ml / 3 gm / .1 oz
Nutmeg, ground ¼ teaspoon / 1.25 ml / 1.5 gm / .05 oz
Cloves, ground 1/8 teaspoon / .6 ml / ¾ gm / .025 oz
White Granulated Sugar 1 cup / 240 ml / 225 gm / 8 oz
Butter, Unsalted 3 Tablespoon / 45 ml / 42 gm / 1.5 oz
Egg, Large 1
Egg Yolk, Large 2
Pure Vanilla Extract 1 teaspoon / 5 ml
Buttermilk ½ cup + 1 Tablespoon / 135 ml /
Pumpkin 1 cup / 240 ml / 285 gm / 10 oz (Canned pure pumpkin or fresh cooked and pureed pumpkin – DON’T use pumpkin pie mix!)
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)

Powdered Sugar Glaze:
Powdered (Icing) Sugar 2 cup / 480 ml / 250 gm / 9 oz
Whipping Cream (About 32% butter fat) 4 Tablespoon + more if needed / 60 ml

Directions:

Whisk together the first 8 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended (the mixture will be grainy and not smooth). Beat in egg, then yolks and vanilla. Gradually beat in buttermilk; beat in pumpkin. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic; chill 3 hours.

Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on floured surface to 1/2- to 2/3-inch (12 mm to 15 mm) thickness. Using 2 1/2-inch (65 mm) -diameter round cutter, cut out dough rounds. Arrange on sheets. Repeat with remaining dough in 2 more batches. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used.

Using 1-inch (25 mm) diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.

Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches (40 mm). Attach deep-fry thermometer and heat oil to 365°F to 370°F (185°C to 188°C). Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer to paper towels to drain. Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Cool completely.
Glaze Directions:

Whisk powdered sugar and 4 tablespoons whipping cream to blend. Whisk in additional cream, 1 teaspoon at a time, to form medium thick glaze.

Can be made up to 3 hours ahead.

Add doughnut holes to bowl of spiced sugar and toss to coat.

Spread doughnuts on 1 side with powdered sugar glaze.

Arrange doughnuts, glazed side up, on racks. Let stand until glaze sets, at least 30 minutes

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7 responses to “Doughnuts (Daring Baker Challenge October 2010)

  1. WOW – you certainly made a LOT of donuts, and they all look so fantastic that I can’t even imagine which I would go for first. Your savory varieties look so intriguing, I might just have to start there, but the 7-month-pregnant-always-craving-sweets side of me would gobble up those ghosties pretty quickly!! 🙂 Really excellent job.

  2. These magnificent creations bring to mind the words a great philosopher of food “Invention, my dear friends, is 93% perspiration, 6% electricity, 4% evaporation, and 2% butterscotch ripple.”

    I was delighted to try donuts of delcious delight. I was bamboozled by the Bambolini filled with autumnal apples and pumpkin and the satay sauce creation was a pleasure. Only the wizards of J.co donuts come close to such artistry!

    As a wise man once said “Little surprises around every corner, but nothing dangerous.”!

  3. You got really creative on this challenge! I love your heart shaped doughnuts, wish my star shaped ones had held their shape! Great job, they all look beautiful and delicious!

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