Text 29407, 107 rader
Skriven 2015-07-26 04:55:44 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1664
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Classic Glazed Doughnuts
 Categories: Breads, Snacks, Desserts
      Yield: 4 servings

      1 tb + 1 ts active dry yeast
      1 c  Whole milk; heated to
           110+.    F/43+.C
  2 1/2 c  (400 grams) bread flour
      1 ts Pure vanilla extract
      3 lg Egg yolks
      2 tb (30 grams) superfine sugar
    1/2 ts Table salt
      4 tb Unsalted butter; room temp,
           - cut into cubes
           Oil for frying
           Basic Sugar Glaze
           Chocolate Glaze

  SPECIAL EQUIPMENT: Stand mixer fitted with the paddle
  attachment and dough hook, 2 large baking sheets,
  non-terry dish towel, 3" diameter doughnut cutter with 1"
  diameter hole (or cookie cutters), wire cooling rack,
  deep-fry thermometer

  In a medium bowl, combine 1 tablespoon of the yeast with
  3/4 cup of the warm milk and stir to dissolve the yeast.
  Add 3/4 cup of the flour and stir to create a smooth
  paste. Cover the bowl with plastic wrap and let the flour
  mixture rest in a warm place for 30 minutes.

  Once 30 minutes have passed, in the bowl of a stand mixer
  fitted with the paddle attachment, combine the remaining 1
  teaspoon yeast with the remaining 1/4 cup milk (the milk
  will be room temperature at this point). Add the rested
  flour mixture along with the vanilla and egg yolks and mix
  on low until the ingredients are incorporated and the
  dough is smooth, about 30 seconds. Turn off the mixer and
  add 1 cup of flour, along with the sugar and salt. Mix on
  medium until the dough starts to come together, about 30
  seconds. Add the butter and mix on medium until it's
  incorporated, about 30 seconds.

  Remove the paddle attachment from the mixer, and switch to
  the dough hook. Start adding the remaining flour, 1/4 cup
  at a time (turning the mixer off for each addition) and
  knead the dough on medium until it completely pulls away
  from the side of the bowl and is smooth and not too
  sticky, about 1 minute. The dough will be very soft and
  moist but not so sticky that you can't roll it out. (For
  this step, you may only need to use as little as 1/4 cup
  flour, so there may be flour leftover.) Cover the bowl
  with plastic wrap and let the dough rest in a warm place
  for 30 minutes.

  Once 30 minutes have passed, gently press down on the
  dough to remove any gas bubbles then chill, covered, for
  at least 1 hour and up to 12 hours.

  When ready to roll out the dough, line a baking sheet with
  a lightly floured non-terry towel. Lightly flour a work
  surface and roll out the dough to a 1/2-inch thickness.
  Using doughnut or cookie cutters, cut out 3-inch-diameter
  rounds with 1-inch-diameter holes. (For filled doughnuts,
  don't cut out the holes.) Arrange the doughnuts on the
  prepared baking sheet, leaving at least 1 inch between
  doughnuts. Cover the doughnuts loosely with plastic wrap
  and let them proof in a warm place until almost doubled in
  size, 30 to 40 minutes. Check to see if the doughnuts are
  ready every 5 to 10 minutes. To test, use a fingertip to
  lightly touch one of the doughnuts. If the dough springs
  back immediately, it needs more time; if it springs back
  slowly, it's ready; and if the dough doesn't spring back
  at all, it's over-proofed. You can punch down and reroll
  over-proofed dough once.

  While the doughnuts are proofing, line a baking sheet with
  2 layers of paper towels and place a wire rack on top of
  the towels. In a heavy-bottomed large pot or deep fryer,
  heat at least 2 inches of oil until a deep-fry thermometer
  registers 360+.F/180+.C. Working in batches, use a slotted
  metal spoon or spatula to carefully place the doughnuts in
  the hot oil.

  Fry, flipping once, until light golden brown, 1 to 2
  minutes per side. Transfer as done to the wire rack and
  return the oil to 360+.F/180+.C between batches. Let the
  doughnuts cool slightly before glazing with the Basic
  Sugar Glaze or Chocolate Glaze

  by Lara Ferroni

  Epicurious | April 2013

  Yield: Makes 8 to 12 doughnuts

  MM Format by Dave Drum - 21 November 2013

  Uncle Dirty Dave's Archives

MMMMM

... I never cared much for fish-it floats in the belly as much as in the pond.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)