Make your own doughnuts at home
Published: Thursday, January 14, 2010 at 6:01 a.m.
Last Modified: Wednesday, January 13, 2010 at 3:51 p.m.
So maybe you're not quite ready to make - or even try - pomegranate thyme doughnuts. Don't worry. This recipe for fried doughnuts from Food Network host Alton Brown will give you back-to-basics good flavor without too much trouble.
The doughnuts are delicious as-is or sprinkled with powdered sugar or a blend of powdered sugar and either cocoa powder or cinnamon. You also could glaze them with a mix of powdered sugar, vanilla extract and a splash of water or milk, then coat them with candy sprinkles.
To make a chocolate ganache to dip the doughnuts in, slowly melt together equal parts cream and chopped dark chocolate (about 4 ounces of each should be enough). Let cool a bit before using.
Because the doughnuts are fried, the oil will cause them to absorb powdered coatings. Be sure to coat the doughnuts just before serving.
Basic fried doughnuts
1½ cups milk
1/3 cup vegetable shortening
1 tablespoon plus 2 teaspoons (2 packages) instant yeast
1/3 cup warm water (95 to 105 degrees)
2 eggs, beaten
¼ cup sugar
1½ teaspoons salt
1 teaspoon nutmeg
5½ cups all-purpose flour, plus more for dusting
Vegetable oil, for frying (½ to 1 gallon)
In a medium saucepan over medium heat, heat the milk just until warm enough to melt the shortening. Place the shortening in a bowl, and pour the milk over it. Set aside.
In a small bowl, sprinkle the yeast over the warm water, and let dissolve for 5 minutes. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer, and add the milk-and-shortening mixture.
Add the eggs, sugar, salt, nutmeg and half of the flour. Using the paddle attachment, combine the ingredients on low speed until the flour is incorporated. Increase the speed to medium, and beat until well combined.
Add the remaining flour, combining on low speed at first, 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. 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 the dough to 3/8 inch thick. Cut out the dough using a 2½-inch doughnut cutter or pastry ring and a 7/8-inch ring for the center hole. Set the doughnuts on a floured baking sheet, cover with a towel, and let rise for 30 minutes.
Heat the oil in a deep fryer or Dutch oven to 365 degrees.
Three or four at a time, gently place the doughnuts into the oil. Cook for 1 minute per side, then transfer the doughnuts to a cooling rack placed in baking pan (to catch drips). Allow to cool for 15 to 20 minutes prior to glazing, if desired.
Start to finish: 2 hours.
Makes 20 to 25 doughnuts.
- Recipe from Alton Brown on FoodNetwork.com
Or, try baked
Not ready to brave the deep fryer for a do-it-yourself doughnut? These simple, baked chocolate doughnuts take the hot oil out of the equation. And once you slather them with a chocolate glaze, you'll never know you skipped the frying.
To make your own designer doughnut, substitute lager or another dark beer for the water in the glaze. Dip cooled doughnuts into the glaze, then set aside to cool, or coat with candy sprinkles. You also could flavor the doughnuts by adding orange or almond extracts.
Baked chocolate doughnuts
For the doughnuts:
1 1/3 cups milk
2 tablespoons butter
2½ teaspoons yeast
4½ cups all-purpose flour
1 cup cocoa powder
1 teaspoon salt
2/3 cup granulated sugar
For the glaze:
3 tablespoons butter
2 ounces unsweetened chocolate
2 cups powdered sugar
¼ cup water
In a small saucepan over medium, heat the milk and butter until the butter is just melted. Set aside until cooled to between 95 and 105 degrees.
Once the milk mixture has cooled, transfer to the bowl of a stand mixer. Add the yeast, and let stand until bubbly, about 5 minutes.
Meanwhile, sift together the flour, cocoa powder and salt.
When the yeast and milk are ready, add the flour mixture, sugar and eggs. Using the mixer's dough hook attachment, mix on low speed until the dough comes together. Increase speed to medium, and mix for 3 minutes.
Transfer the dough to a clean bowl, cover with a towel, and let rise for 1 hour.
Coat 2 baking sheets with cooking spray.
Transfer the dough to a lightly floured surface, and roll out to ½ inch thick. Use a 3-inch round cookie cutter to cut out circles, then use a 1-inch round cutter to remove center holes from each.
Arrange the rings and holes on the prepared baking sheets. Cover loosely with a towel, and let rise for 30 minutes.
Heat the oven to 350 degrees.
Bake the doughnuts for about 20 minutes or until they feel slightly firm to the touch. The doughnuts will not change color. Transfer the doughnuts to a wire rack to cool at least 15 minutes before glazing.
To make the glaze, in a small saucepan over low heat, melt the butter and chocolate. Stir until fully melted, then remove from the heat. Stir in the powdered sugar and water. Let cool slightly, then dunk doughnuts into it.
Start to finish: 2 hours (30 minutes active)
Makes 24 doughnuts and 24 doughnut holes
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