~ Doughnuts from Scratch ~

I know I have talked about this subject before but hey doughnuts are worth talking about again and again. This time we are talking about making doughnuts at home. Of course all of you know if the leavening comes from yeast they are "regular or raised doughnuts" and if the leavening comes from baking powder they are "cake doughnuts". Make sure which ever you decide to make that you chill the dough before frying or the dough will absorb too much oil as it cooks.

Variety!!!
* Yeast dough is used if you are wishing to make filled doughnuts.
* Crullers for dunking into hot tea or coffee are made with cake doughnut dough.
* French doughnuts are made with puff pastry dough.
* Bunuelos and Churros are both Mexican fried pastries.

Now roll up your sleeves as I never said this would be easy. And you can NOT rush perfection! Today we will cover raised doughnuts:

Ingredients:
- 3/4 cup whole milk
- 2 teaspoons fresh yeast or 2 1/2 teaspoons active dry yeast
- 3 cups plus 2 tablespoons unbleached pastry flour -OR- 2 cups plus 2 tablespoons unbleached all-purpose flour and 1 cup cake flour (not self rising)
- 6 extra-large egg yolks
- 1/2 cup sugar
- 3/4 teaspoon kosher or table salt
- 1 stick (4 ounces) unsalted butter
- 1 vanilla bean (optional)
- 1 tablespoon pure vanilla extract
- 6 cups vegetable shortening for frying

Directions:
1. In a small saucepan over medium heat, heat the milk until warm to the touch. Transfer to the bowl of a mixer fitted with a dough hook and add the yeast. Let yeast soften 1 to 2 minutes, then stir to combine. Add 2 3/4 cups flour, without stirring. Cover bowl tightly with plastic wrap and set aside in a warm place until the surface of the flour cracks, 30 to 40 minutes.
2. In a large mixing bowl, whisk together the egg yolks, sugar and salt. Whisk in 1/4 cup flour and set aside.
3. In a small saucepan, over medium heat, melt the butter. Split vanilla bean lengthwise and scrape out the pulp and seeds into the butter. Swirl pan as butter heats and cook 3 to 5 minutes, until bubbles subside and liquid is dark brown. Remove vanilla bean pods.
4. Whisk butter into the egg mixture. Stir in the vanilla. Add to the yeast mixture. Return to mixer and mix on low for 1 minute. Add remaining 2 tablespoons of flour and mix till combined. Turn mixer up to medium-high for 1 more minute. Dough should be very sticky.
5. Sift a light coating of flour onto a work surface. Scrape dough onto it, and gather into a ball. Clean mixing bowl, and lightly coat with oil. Add dough, cover and allow to rise 1 1/2 to 2 hours, until doubled.
--- I told you this was NOT going to be easy! ---

6. Turn dough out onto lightly floured surface, tuck edges to deflate and return to oiled bowl. Cover and allow dough to rise until doubled, about 30 minutes.
7. In a deep, heavy pan (cast iron skillet works great), heat shortening to 375 degrees. At all times the oil should stay between 375 and 385 degrees. If the oil is too hot the doughnuts will brown too rapidly and have a gooey/raw center. If the oil is too cool the doughnuts will absorb too much oil and taste greasy.
8. Now turn the dough onto a lightly floured surface and gently pat into a rectangle about 1/2-inch thick, flouring surface of dough as necessary. Dip a 2-1/2 inch doughnut cutter in the flour, and cutting as close as possible, cut out the doughnuts. Let doughnuts and holes rest 15 minutes. Gather scraps of dough together, gently roll or pat to 1/2-inch thickness and cut out remaining doughnuts.

9. Add doughnuts to pan of oil, a few at a time. When they rise to the surface, turn them over. Adjust heat to keep oil at 375 degrees F. Fry until browned, about 30 to 50 seconds, then flip once more and brown other side. Drain on paper towels. Fry remaining doughnuts. Fry holes separately; as they will take less time. Cool, then sift powdered sugar over doughnuts or dip them in coatings of your choice.

Tomorrow ... we will talk cake doughnuts.

~ Chef ~