31 May Handmade Doughnuts for Nat’l Doughnut Day
Friday June 1st is National Doughnut Day so why not celebrate this quirky event by making your own doughnuts from scratch? It’s not that hard but you will have to stand over a half gallon of 325 degree oil. If you can exercise a little caution with the oil and promise not to fry these things when you’re hungover or have little ones near the stove, give it a try. First you need a basic recipe and lucky for you:
2 & ½ cups all-purpose flour
¼ cup malted milk powder
¼ teaspoon salt
1/2 cup warm milk (95 F)
3 tablespoons sugar
1 tablespoon yeast
2 vanilla beans
2 tablespoons whole butter, melted
4 egg yolks
2 quarts frying oil
2 Cups powdered Sugar
3 to 4 tablespoons dark coffee
4 tablespoons butter
2 ounces bittersweet chocolate
Pinch of salt
In the bowl of a stand mixer add the yeast, sugar and warm milk. Whisk together.
In a separate bowl sift the flour, salt and malted milk powder. Place the egg yolks in a small bowl. Using a sharp paring knife and a cutting board split the vanilla beans in half lengthwise then carefully scrape the fleshy interior of the beans into the egg yolks.
When the yeast mixture has a frothy top to it (about 10 to 15 minutes) add the egg yolks and vanilla bean, whisk together then add the flour mixture, place the bowl onto the stand mixer, attach the dough hook then turn to low speed and allow the ingredients to mix until they have formed a smooth glossy ball. This should take about four to five minutes. If the dough is sticky and does not form a smooth ball, it may be necessary to add a pinch more flour.
Remove the bowl from the mixer. Cover with plastic then leave the dough at room temperature for at least thirty minutes or ideally allow the dough to sit overnight in the refrigerator.
Lightly dust a clean counter with flour. Place the doughnut dough onto the counter then using a rolling pin, gently roll the dough to about a half inch thickness. Make a small mound of flour, press the doughnut cutter into the mound of flour, tap out the excess then press the cutter into the dough. Place the doughnuts onto a clean sheet pan that has been sprayed with Pam. After all doughnuts and holes are on the sheet pan cover with a clean cloth and allow to proof for about 15 to 20 minutes at room temperature. The doughnuts should be the consistency of a large marshmallow when they are ready for the oil.
Make the glaze. Place coffee, butter and a pinch of salt in a sauce pan over high heat and whisk while bringing to a boil. Whisk in the powdered sugar and continue whisking until a smooth paste has formed. Remove from heat, add chocolate and continue whisking until a smooth glaze has formed. Add vanilla bean pods and if you like cinnamon, a dash of cinnamon. Place glaze in a wide bowl and set aside.
Heat the oil to 325 degrees Fahrenheit. If the oil is too hot, the sugar in the dough will burn before the doughnuts actually cook so use a candy or high heat thermometer to monitor the temperature of the oil. Carefully place the doughnuts into the hot oil, only cook about three or four at a time. After about two minutes in the hot oil turn the doughnuts over, continue cooking for another sixty seconds until golden brown. Remove from oil and place on a baker’s rack. Allow doughnuts to cool for only a minute or so before dipping in the glaze. Enjoy!
Note: Doughnut cutters come in many sizes. Sometimes I use a small biscuit or cookie cutter, other times I use a traditional round cutter so the amount of doughnuts will vary on the size of your cutter.