There is something about deep frying that I find very therapeutic. The hubby said it probably has something to do with how delicious the food is when it’s all over. I don’t think that’s it, because I am usually exhausted by the end. I think it has to do with childhood memories.
My Granny made homemade doughnuts for her Grandchildren pretty often. I’ve talked about the memories I have of her baking when I was little, well a lot of those memories involved her standing at a deep fryer all day long. Making doughnuts, egg rolls, French Fries or anything else that might taste better deep fried. I guess I might be channeling her when I stand in front of a scolding hot pot of oil for hours at a time.
I decided to make a few different batches so there are a couple of recipes for you to check out. Hopefully I can find a few people to unload some of them on, since I’m pretty sure the hubby and I can’t and shouldn’t eat over 2 dozen doughnuts ourselves. Actually by this morning we’re pretty doughnutted out. They are so good fresh out of the hot oil, warm and chewy…mmmm! We definitely ate more than we should have J
If you decide to make some homemade doughnuts please promise me one thing, BE VERY CAREFUL WITH THE HOT OIL! Never walk away from the hot oil, keep a big lid close by and have all of your utensils ready to go. I usually give the hubby a heads up on days when I know I’ll be deep frying. It usually comes in handy to have an extra set of hands around. But don’t be afraid to try it out, if you’re extra careful there is nothing to worry about.
Chocolate Glazed Doughnuts
About 1 dozen doughnuts
Ingredients
· 1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
· 2 tablespoons warm water (105–115°F)
· 3 ¼ cups all-purpose flour plus additional for sprinkling and rolling out dough
· 1 cup whole milk at room temperature
· 1/2 stick (1/4 cup) unsalted butter, softened
· 3 large egg yolks
· 2 tablespoons sugar
· 1 ½ teaspoons salt
· ½ teaspoon cinnamon
About 10 cups vegetable oil for deep frying
About 10 cups vegetable oil for deep frying
1. Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. (If yeast doesn’t foam, discard and start over with new yeast.)
2. Mix together flour, milk, butter, yolks, sugar, salt, cinnamon, and yeast mixture in mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more.
3. Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour (to keep a crust from forming). Cover bowl with a clean kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.)
4. Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin into a 12-inch round (1/2 inch thick). Cut out as many rounds as possible with 3-inch cutter, then cut a hole in center of each round with 1-inch cutter and transfer doughnuts to a lightly floured large baking sheet. Cover doughnuts with a clean kitchen towel and let rise in a draft-free place at warm room temperature until slightly puffed, about 30 minutes (45 minutes if dough was cold when cutting out doughnuts). Do not reroll scraps.
5. Heat 2 1/2 inches oil in a deep 4-quart heavy pot until it registers 350°F on thermometer. Fry doughnuts, 2 at a time, turning occasionally with a wire or mesh skimmer or a slotted spoon, until puffed and golden brown, about 2 minutes per batch. Transfer to paper towels to drain. (Return oil to 350°F between batches.)
6. Fry the doughnut holes for about 1 minute and them tossed them in powdered sugar and cinnamon sugar straight out of the hot grease.
Chocolate Glaze
Ingredients
· 1/2 cup unsalted butter
· 1/4 cup whole milk, warmed
· 1 tablespoon light corn syrup
· 2 teaspoons vanilla extract
· 4 ounces bittersweet chocolate, chopped
· 2 cups confectioners’ sugar, sifted
Directions
- Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.
About 12-15 donuts
Ingredients
· 2 T white vinegar
· ½ cup milk
· 2 T shortening
· 1/2 cup sugar
· 1 egg
· ½ t. vanilla extract
· 1/4 cup cocoa
· 1 ¾ cup AP Flour
· 1/2 t. baking soda
· 1/4 t. salt
· 1 quart oil for frying
· ½ cup pureed fresh strawberries
· 2 cups confectioner’s sugar
1. Stir the vinegar into the milk and set aside until milk thickens. In a medium bowl, mix together the shortening and sugar until well incorporated.
2. Beat in the egg and vanilla until all of the lumps are gone and mixture is smooth.
3. In a small bowl sift together the cocoa, flour, baking soda, and salt. Alternate stirring in flour and milk into the egg mixture until a soft dough forms.
4. Dust a work surface with flour and briefly knead the dough. Pat out the dough into a disc and roll out to about 1/3-inch thickness.
5. Using a donut cutter, a biscuit cutter, or a glass, cut out as many donuts as you can. Re-roll out dough scraps to use up all of the dough. If you don’t have a donut cutter, use your fingers to poke a hole in the middle.
6. Lay out doughnuts on a wax paper lined tray and let stand for 10 minutes. Heat the oil to 375 degrees. While waiting for the oil, make the glaze.
7. In a bowl , whisk together strawberry puree and confectioners sugar, set aside.
8. To fry donuts, gently drop 3-4 donuts in the hot oil and cook for 1-2 minutes on each side, flipping once ( the handles of wooden spoons or wooden chopsticks are the best tools here). Remove from the oil and drain on paper towels. Continue with the rest.
9. To glaze the donuts, dip a slightly cooled donut into the glaze and place back on the wax paper tray .
ENJOY!
Daniel wants one!!
ReplyDeleteHe says you'll have to teach Dad.