Wednesday, October 27, 2010
Go Nuts For Doughnuts- Daring Bakers Challenge For October 2010
This is my successful third month with Daring Bakers. I never expected I would be able to complete three challenges with Daring Bakers. I know there are some brilliant bakers who have been baking with Daring Bakers for years completing so many delicious challenges but for me three itself makes happy ( Alhamdulillah).
This month our challenge is by Lori of Butter Me Up. She challenged us to make doughnuts. A person with sweet tooth will definitely go nut for doughnuts. We were given two options one with yeast and the other one is old fashioned buttermilk doughnuts. Since I had everything available for yeast doughnuts, I went for the yeast option. We were also given other options to change the flavour and shape of the doughnuts. I just used the traditional one , I dint go for any additional flavours or shape. Actually I dint have the regular doughnut cutters, so I used a glass for the bigger round and and small cap of the bottle for the small round.
Since doughnuts are my favourite which I always enjoy from a bakery, these freshly home made doughnuts are simply irresistible. There is something really special when it's fresh and homemade...
White bread flour- 400 g / 16 oz
Wholemeal flour- 250 g / 10 oz
Dried yeast- 14 g/ 6 tsp
Warm water- 80 ml/ 1/3 cup
Milk- 300 ml/ 1.5 cup
Sugar- 50 g/ 2 oz
Salt- 1/2 tsp
Butter- 70 g/ 3 oz
Nutmeg- 1/2 tsp grated
For the icing:
For the vanilla glaze:
Icing sugar- 250 g/ 10 oz
Warm water- 1 tbsp
Vanilla extract- 1 tsp
Pink colouring- a pinch
Sugar sprinkles( optional)
For the chocolate glaze:
Plain chocolate- 50 g / 2 oz
Butter- 1/2 tbsp
Icing Sugar- 150 g / 6 oz
For sugar doughnuts:
Sugar- 1/2 cup
Cinnamon powder- 1 tsp( optional)
Oil for deep frying
Prepare the dough:
Sift the flour in a large bowl, add the sugar, yeast and salt mix well. Heat the milk, add the butter to the warm milk and mix well until the butter gets completely melted. Add the eggs to the flour mixture, add the warm water and milk mixture. Beat with the electric beater fixed with dough hook until you get a smooth dough.
Place the dough in a clean oiled bowl and cover with a cling film allow it to rise for 1 hour or until doubled in size.
Prepare the doughnuts:
Once the dough has risen knock the air back. Divide the dough into two equal halves. Roll out the dough into 9mm thickness. Cut the doughnuts using a doughnut cutter. I used a glass and small cap of bottle to cut the circles.
Place the doughnuts in a tray, cover loosely with a cling film and allow it to rise for another 30 minutes or until it looks puffed up.
Heat the oil in a skillet or whichever pan you use for deep frying would be good. Drop the doughnuts one by one and deep fry it until reaches a golden brown in colour.
Prepare the glaze:
For the glaze:
Sift the icing sugar in a bowl, add the extract and hot water, mix well. Pour the glaze on top of the doughnuts, or dip the doughnuts in icing.
For colouring, add a drop of colouring to the icing.
Use any sprinkles of your choice.
Melt the chocolate and butter in a bowl sitting on top of pan of simmering water. Stir until the chocolate and butter gets completely melted.
Remove the bowl from water. Add the sifted icing sugar and mix well without any lumps. Dip the doughnuts in the icing and sprinkle with sugar sprinkles or chocolate or chopped nuts.
For Sugar Doughnuts:
Mix the sugar and cinnamon powder together. Roll the doughnuts in cinnamon sugar.
Have fun in making the doughnuts and enjoy the doughnuts.
If you are interested in Daring bakers and want to join click here.
This recipe goes to Yeastspotting.