Wednesday, October 27, 2010

Daring Bakers October: Doughnuts!


I have been wanting to make doughnuts for a long time and as usual I have never found time.  The hot oil intimidated me.  Of course, that's when the Daring Bakers Challenge comes in.  I chose to make the first recipe of classic yeasted doughnuts, but decided to switch it up by adding apple cider instead of milk.  It is the season for apple doughnuts and I love them.

The October 2010 Daring Bakerschallenge was hosted by Lori of Butter Me Up. Lori chose to challengeDBers to make doughnuts. She used several sources for her recipesincluding Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.


Yeast Doughnuts

1 cup apple cider
1/3 cup shortening
4 teaspoons instant yeast
1/3 cup warm water
2 large eggs, slightly beaten
1/4 cup sugar
pinch of kosher salt
1 teaspoon nutmeg
1 teaspoon cinnamon
4-5 cups all purpose flour

Directions:
  1.  Melt shortening in a glass measure in the microwave
  2. Put the cider, yeast, shortening and warm water in a large bowl (for stand mixer if you have one)
  3. 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.
  4. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.
  5. 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. If you do not have a dough hook/stand mixer – knead until the dough is smooth and not sticky.
  6. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
  7. On a well-floured surface, roll out dough to 3/8-inch thick. (Make sure the surface really is well-floured the dough is very sticky)
  8. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring or drinking glass and using a 7/8-inch  ring for the center whole. Set on floured baking sheet (of course I did not follow this part of the directions and my dough stuck like crazy leading to misshapen doughnuts), cover lightly with a tea towel, and let rise for 30 minutes.
  9. Preheat the oil in a deep fryer or Dutch oven to 365 °F/185°C.
  10. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side or until golden brown.
  11. Roll in granulated sugar.


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