Old Fashioned Doughnuts 24 August, 2011

Dear Friend,

I made you these doughnuts. I spent the last few days cornered in my tiny kitchen trying to perfect the perfect batch.

I know how you love your doughnuts. For this reason, I knew that you would be extra critical of me. So, I tweaked and played until I came up with something worthy of your discerning palate.

I don't consider myself an expert. Doughnut maker that is. In all honesty, I am quite the beginner.

This year I have attempted a number of new recipes. I have become much more confident in my baking skills, and am slowing achieving more successes than failures. You could say that I am flourishing in the kitchen.

It is with this confidence that I mustered up the courage to make you this sweet treat.

At first, I was quite intimidated by the recipe.

You know that whenever a recipe instructs me to heat up a large pot of oil to 375 F, I start to feel slightly trepedatious.

I imagine myself tripping over Ody and landing face first in a pot of oil. I also don't particularly enjoy the tiny sparks of oil that choose, ever so randomly, to come jumping at my arms and face like I've just sprinkled in a packet of pop rockets.

You feel the same way? I thought I was in this alone. This reassures me.

This year I have made myself a list of recipes. A list of recipes I want to conquer. I don't mean mac and cheese or PB and J. I mean really challenging, difficult, super rewarding recipes. I was hoping you would be able to try them all, but I understand that you have a busy schedule.

Although, it would be really special if you could try this one. It's a winner for sure.

I wasn't sure if you liked cake doughnuts or yeast doughnuts. Cake doughnuts are risen with baking powder and are generally dense and cake-like, while yeast doughnuts are made with a sweet dough and are risen with yeast. Yeast doughnuts are lighter and fluffier.

I think I remember you telling me that you preferred yeast doughnuts. I totally understand. Light, soft, airy, and melt-in-your-mouth. Are you thinking cotton candy? Because that's what came to my mind.

My mr. H has a cotton candy machine. I know I've told you how much of a mess it makes, and how it annoys the heck out of me, those tiny sand-like crystals all over the floor. But mr. H gets so excited when friends ask him to make cotton candy. He is totally proud. Like a little kid showing off his new truck. And the look of joy and excitement in his face - it calms my rage.

Next time you visit we will make cotton candy. I promise.

Let me tell you a bit more about these doughnuts.

The 4th batch was far easier to make than the first.

I tried to be very clear and specific in the recipe below. I really want you to succeed. I want you to make these doughnuts with confidence. I want you to make the heck out of them.

Before you start this recipe, you should get a thermometer. I wish you had of been around to convince me that I needed a thermometer. I would have listened to you. I always do.

If I had a thermometer for the first batch, I wouldn't have overcooked the outside of the doughnuts and undercooked the inside. If you were here, we probably could have figured this out sooner. We work well together, I know.

If you were here, you would have probably reminded me to put the second batch somewhere high, so that Ody couldn't reach them.

I made a variety of flavors. I know how much variety you need in your life. I made you cinnamon sugar, glazed, and sprinkles.

I liked glazed the best, but I am sure you would like the sprinkles. You're just that type of girl. Fun, colorful, outgoing. You always make me smile.

I am so glad I learned to make doughnuts. They are so much fun.

These doughnuts turned out light and fluffy. Deliciously sweet. Melt in your mouth goodness.

I hope you like them as much as I do.

Yours truly,

H

p.s. - is it doughnuts or donuts?

[Print Recipe]

OLD FASHIONED DOUGHNUT RECIPE (yields 20 - 24)
{recipe adapted from Food Network episode: Doughnut Delight by Jean Anderson}

Ingredients
1/4 cup butter
2/3 cup scalded milk
2/3 cup warm water {105 - 115 F}
5 tsp active dry yeast {equivalent to 2 packets}
3/4 cup granulated sugar
5 cups sifted all-purpose flour
2 eggs. lightly beaten
1 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
3 cups of vegetable oil for frying

Topping
1/2 cup granulated or superfine sugar
1 tsp cinnamon
1/4 cup butter
1 cup powdered sugar
3/4 tsp vanilla
2 -3 tbsp hot water
Sprinkles

Directions

1. In a heavy bottom saucepan, add the milk and heat on low-med heat. Stir frequently to ensure that the milk does not thicken on the bottom or burn. Continue to heat until it steams and small bubbles start to form around the sides of the pot.  Do not let the milk come to a boil. You want it to reach 180 F. Remove from heat. This is called scalding the milk. It is done to deactivate the whey proteins, which are responsible for weakening the gluten in bread. Gluten is what helps the doughnuts rise. It provides structure.

2. Add the butter to the scalded milk and set to the side. Let cool to 110 - 115 F.

3. While the butter is cooling, proof the yeast. We want to test whether or not the yeast is alive. Sprinkle the yeast into 2/3 cup warm water (100 F), with a small pinch of sugar, and stir until dissolved. After 5 - 10 minutes the yeast should create a creamy foam on the surface. If your yeast does not foam, you will need to purchase some new yeast.

4. Once the milk has cooled, add it to a large bowl. Add in the yeast mixture and 3/4 cup of sugar and stir.

5. With a hand or stand mixer, beat in 2 1/2 cups of sifted flour. If a recipe calls for sifted flour, sift the flour before measuring. If a recipe calls for flour, sifted, sift the flour after measuring.

6. Next, add the slightly beaten eggs, salt, cinnamon, and nutmeg, and combine.

7. Add the rest of the sifted flour. Your dough should be soft but manageable. Add more flour if the dough is too sticky.

8. Knead the dough for one minute then shape into a ball. Place into a large oiled bowl. Cover and let rise {double in size) for one hour in a warm draft free area.

9. Once the dough has doubled in size, punch it down. Place it on a floured work surface and roll it out into a 1/2 inch thick sheet. With a floured doughnut cutter or round cookie cutters, cut out the doughnut shapes and place on a non-greased baking sheet. Let rise, covered with a towel, for 30 - 40 minutes.

10. While the dough is rising, heat the oil in a large pot or wok. Heat the oil to 360 - 375 F. Your oil is too hot when the doughnuts darken too quickly. You should be able to fry them for 1 minute on each side without becoming overly dark. The doughnuts need to fry long enough to cook the inside and not burn the outside.

11. When the doughnuts have risen, place them, 3 at a time, into the oil. Fry for 1 minute on each side. It is best to flip the doughnuts with a metal spatula or tongs. Place the cooked doughnuts on a paper towel to soak up the remaining oil.

12. Once the doughnuts are cool enough to handle, dip them in either the cinnamon sugar mixture or the glaze. To prepare the glaze, heat the butter in a saucepan. Add the sugar and stir. Mix in the vanilla and warm water. Whisk until smooth. The doughnuts that have been glazed, can also be coated with sprinkles.