Sunday, June 19, 2011

Doughnuts for Father's Day

You know you want one. I mean, who doesn't like fried bread covered in sugar? If you say you don't you're lying! And if you aren't lying, then you are definitely missing out. I made these doughnuts for my husband as a Father's Day treat, but they are easy enough to make whenever you have a hankering, albeit a little time consuming. It's a fun treat to make on a weekend when you have a few hours to devote to it. The dough is pretty basic, but you can mix it up with any toppings or fillings you like. I chose to make half of ours a plain sugar glaze and the other half chocolate glazed. My husband brought the extras to work (the recipe makes 2 dozen) and they were a big hit. Now go fry some bread!

Adapted From: Julievr

1 Tbsp. active dry yeast
1/4 cup warm water
1 1/2 cups milk, warmed
1/2 cup sugar
2 large eggs
1/2 tsp. salt
5 cups bread flour
1/4 cup butter, softened
canola oil, for cooking
Sugar glaze (recipe below)
Chocolate glaze (recipe below)

1. In a small bowl, stir together the yeast and water and set aside for 5 minutes. (If it doesn’t get foamy, toss it out!) In a large bowl, stir together the milk, sugar and eggs; add the yeast mixture and stir until well combined. Add 2 cups of the flour and the salt and beat until well blended. Add the butter and beat until incorporated.
2. Add the rest of the flour gradually, stirring (or using the dough hook on a stand mixer) until the dough comes together and isn’t too sticky. Continue to beat with the dough hook or turn out onto a lightly floured surface and knead until smooth and elastic. Cover and let sit for an hour, until doubled in size.
3. Roll or pat the dough out and cut into doughnuts or rounds (if you don’t have a doughnut cutter, use a round cutter or glass rim, then another smaller round cutter for the middle). Cover and let sit for a half hour to an hour, until they puff up again. (They’ll rise even more as they cook.)
4. Heat a couple inches of oil in a heavy pot until hot but not smoking (350 degrees if you have a candy thermometer). Gently cook the doughnuts in batches, without crowding, turning as needed until golden on both (or all) sides. Remove from the oil with a slotted spoon or tongs and transfer to a plate lined with paper towels. Let cool for 10-15 minutes before glazing.
5. Dip each doughnut in the desired glaze and place on a cooling rack for to let the glaze set for about 15 minutes. Makes about 2 dozen.

Sugar Glaze
Adapted from: Bread and Roses

3 cups confectioners’/icing sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
3/4 cup cold water 

Mix all ingredients together in the bowl with a wisk. Set aside until doughnuts have cooled.

Chocolate Glaze
From: Forgiving Martha

1/2 cup milk chocolate chips
2 tablespoons butter
2 tablespoons corn syrup
2 - 3 teaspoons hot water

Add all ingredients except water into a bowl and microwave for 1 minute stirring occasionally until melted.
Add water until you have a consistency you like.


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