AP Studios / Valentine’s Day: Doughnut You Love Me?

01.29.2013

Relationships and doughnut making have a lot in common. They both take patience, time, and understanding. You rarely get it right the first time and sometimes you get burned. But in the end, all that hard work (usually) pays off.

This Valentine’s Day show your commitment to that special someone by creating a batch of handmade pink feather boa or blueberry cake doughnuts from the original Top Pot recipes. You can feel good about trying a new challenge and impress your sweetheart at the same time…

pinkboadonut

Pink Feather Boa Doughnuts

2 3/4 cups/315 g cake/soft-wheat flour, plus more for rolling and cutting
1 tsp baking powder
1 tsp iodized salt
3/4 tsp ground nutmeg
2/3 cup/130 g sugar
2 tbsp shortening/vegetable lard, trans-fat-free preferred
1 large egg plus 1 large egg yolk
2/3 cup/165 ml whole milk
Canola oil, for frying
Pink icing (recipe below)
1 cup/90 g sweetened shredded/desiccated coconut

Sift the flour, baking powder, salt, and nutmeg together into a medium bowl, and set aside.

In a stand mixer fitted with the paddle attachment, mix the sugar and shortening/vegetable lard for 1 minute on low speed, until sandy. Add the egg and egg yolk, then mix 1 more minute on medium speed, scraping the sides of the bowl with a spatula if necessary, until the mixture is light and thick.

Add the dry ingredients to the wet ingredients in three separate additions, alternating with the milk, mixing until just combined on low speed each time. Mix in the blueberries. The dough will be very sticky, like very wet cookie/biscuit dough.

Transfer the dough to a clean bowl and refrigerate, covered directly with plastic wrap/cling film, for 1 hour (or up to 24 hours).

It’s true: Frying can be messy. But a few quick steps can make clean up a snap. Line the area around your frying pan with aluminum foil, and drain doughnuts on a cooling rack set over paper towels/absorbent paper, on top of foil. Set all utensils on foil when they’re not in use during frying.

Using a candy thermometer to measure the temperature, heat oil (at least 2 in/5cm deep) in a deep fryer, large pot, or high sided frying pan over medium heat to 370 degrees. Gently roll out the chilled dough on a counter or cutting board floured with about 1/4 cup cake/soft-wheat flour to 1/2 inch thick, or about 8 inch in diameter, flouring the top of the dough and the rolling pin with another 2 tbsp flour, or as necessary to prevent sticking-this is a soft, wet dough. Cut into as many doughnuts and holes as possible, dipping the cutter into flour before each cut. Fold and gently reroll the dough make extra holes (working with floured hands makes dough less sticky), and cut again.

Shake any excess flour off the doughnuts before carefully adding them to the hot oil a few at a time, taking care not to crowd them. Once the doughnuts float, fry for about 60 seconds per side, or until deep golden brown on both sides. Drain on paper towels/absorbent paper.

When the doughnuts have cooled completely, dip one side of each into the warm Pink icing. Sprinkle the coconut on top immediately after icing each doughnut. Let dry on cooling racks, iced side up, until the icing is firm, about 15 minutes.

blueberrydonut

Blueberry Cake Doughnuts

2 3/4 cups/315 g cake/soft-wheat flour, plus more for rolling and cutting
1 tsp baking powder
1 tsp iodized salt
3/4 tsp ground nutmeg
2/3 cup/130 g sugar
2 tbsp shortening/vegetable lard, trans-fat-free preferred
1 large egg plus 1 large egg yolk
2/3 cup/165 ml whole milk
3/4 cup/110 g blueberries
Canola oil, for frying
Berry Glaze (recipe below)

Sift the flour, baking powder, salt, and nutmeg together into a medium bowl, and set aside.

In a stand mixer fitted with the paddle attachment, mix the sugar and shortening/vegetable lard for 1 minute on low speed, until sandy. Add the egg and egg yolk, then mix 1 more minute on medium speed, scraping the sides of the bowl with a spatula if necessary, until the mixture is light and thick.

Add the dry ingredients to the wet ingredients in three separate additions, alternating with the milk, mixing until just combined on low speed each time. Mix in the blueberries. The dough will be very sticky, like very wet cookie/biscuit dough.

Transfer the dough to a clean bowl and refrigerate, covered directly with plastic wrap/cling film, for 1 hour (or up to 24 hours).

Using a candy thermometer to measure the temperature, heat oil (at least 2 in/5cm deep) in a deep fryer, large pot, or high sided frying pan over medium heat to 370 degrees. Gently roll out the chilled dough on a counter or cutting board floured with about 1/4 cup cake/soft-wheat flour to 1/2 inch thick, or about 8 inch in diameter, flouring the top of the dough and the rolling pin with another 2 tbsp flour, or as necessary to prevent sticking-this is a soft, wet dough. Cut into as many doughnuts and holes as possible, dipping the cutter into flour before each cut. Fold and gently reroll the dough make extra holes (working with floured hands makes dough less sticky), and cut again.

Shake any excess flour off the doughnuts before carefully adding them to the hot oil a few at a time, taking care not to crowd them. Once the doughnuts float, fry for about 60 seconds per side, or until deep golden brown on both sides. Drain on paper towels/absorbent paper.

While the doughnuts are still quite hot, dip one side into the warm Berry Glaze. Let dry on cooling racks, glazed side up, for about 15 minutes.

pinkicing

Pink Icing

4 1/2 cups confectioners’/icing sugar, sifted
1 1/2 tsp light corn/golden syrup
1/4 tsp iodized salt
1/4 tsp vanilla extract
1 to 3 drops red food coloring (light pink to dark pink)
1/3 cup plus 1 tbsp hot water, plus more if needed

Place the confectioners’/icing sugar, corn/golden syrup, salt, vanilla, red food coloring, and hot water in a large mixing bowl or in the work bowl of a stand mixer fitted with the paddle attachment. Using a whisk, or with the machine on low speed, blend until the mixture is smooth and all of the sugar has been incorporated, scraping the sides of the bowl with a rubber spatula of necessary. If the icing seems too thick, add more hot water, one teaspoon at a time.

To ice, dip one side of each cooled doughnut into the warm icing, and let dry for 10 to 15 minutes before serving.

Berry Glaze

3 1/2 cups confectioners’/icing sugar, sifted
1 1/2 tsp light corn/golden syrup
1/4 tsp iodized salt
1/2 tsp vanilla extract
1 tbsp berry jam
1/3 cup plus 1 tbsp hot water, plus more if needed

Place the confectioners’/icing sugar, corn/golden syrup, salt, vanilla, jam, and hot water in a large mixing bowl or in the work bowl of a stand mixer fitted with the paddle attachment. Using a whisk, or with the machine on low speed, blend until the mixture is smooth and all of the sugar has been incorporated, scraping the sides of the bowl with a rubber spatula if necessary. If the glaze seems too thick, add more hot water, a teaspoon at a time.

To glaze, dip one side of each hot doughnut into the warm glaze, and let dry for 10 to 15 minutes before serving.

Scott Pitts is the photographer of “taste” for Armstrong Pitts Studios and the director of “appetite” for Epicure Films.  You can find him on Instagram @scottpitts and on Twitter @scottpittsphoto

 


Posted By: Scott
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