Tuesday, August 14, 2012

Tasty Tuesday

For some crazy reason, I decided to try my hand at donuts.  I looked at different recipes and ruled out ingredients I didn't have or didn't want to mess with (like yeast).  After scouring the Internet for recipes, I came across "Joy the Baker".  Here is her recipe:

Old Fashioned Doughnuts

With Chocolate Glaze

1 1/4 cup all-purpose flour     1/3 cup granulated sugar
(I used 1/2c whole wheat and 3/4c white flour)     1/4 cup plain yogurt or sour cream               
1 teaspoon baking soda     1 large egg             
                              1/4 teaspoon nutmeg      1 tablespoon unsalted butter, melted
                      Pinch of salt      vegetable oil for frying

In a medium bowl, sift together flour, baking soda, nutmeg, salt, and sugar.

In a separate small bowl, whisk together yogurt (I used sour cream), egg, and melted butter.  Add the wet ingredients to the dry ingredients and fold together until well incorporated.  The dough will take some smooshing and squishing to gather into a ball.  It will be like a slightly more moist biscuit dough.  Wrap bowl in plastic wrap and place in fridge to rest for 15 minutes.

Time to make:

Chocolate Glaze

1 1/2 cups powder sugar
4 tablespoons unsweetened cocoa powder
3 table spoons milk or water
2 teaspoons pure vanilla extract.

In a medium bowl, whisk together powdered sugar and cocoa powder.  Slowly stir in milk and vanilla extract.  Whisk until silky and smooth.  You can add a touch more milk if needed to make this glaze more dippable.

Times up! Back to doughnut making.

Place a candy/fry thermometer in a medium saucepan.  Pour oil into the pan until it is about 2-inches deep.  Heat oil over medium-low heat.

On a lightly floured work surface, roll dough to a 1/2 thickness.  Cut doughnuts with a 2 1/2 inch round cutter, and cut a hole with a smaller circle cutter.
I forgot to show the smaller circle cutter. oops.

When oil reaches 360 degrees F, fry 2 or 3 doughnuts at a time for about 1 minute on each side.  Doughnuts will be golden brown.

Carefully pull out, drain, and let rest
on paper towel.

Dip doughnuts in Chocolate Glaze and let rest to harden slightly. (If you can wait that long!!)

Doughnuts are best served the day they're made, but I had some doughnuts the next day.  They were just as good as the first day and they were not even warm.  Either I was hungry, or they were that good.  They must have been good, because everyone else ate them too.

Here is the link to Joy the Baker:

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