Sunday, August 15, 2010

Raised Doughnuts-Beard on Bread

Sugared, cinnamon sugar, maple glazed, and cherry-filled doughnuts because we're obviously not getting enough fat in our diets.

The dough is prepared the night before, and chilled until morning. After shaping, they need about an hour in a warm room to rise, but that's not nearly as difficult as starting fresh in the morning. I thought these were pretty easy to handle. Beard says they can be frozen while still fresh, which I did with about half. I'll be interested to see how they re-warm next week.

I did not have any (I'm not really a doughnut person), but the boys agreed that they favoured them to the cake style. I should point out-these are not the light, puffy sort of doughnut associated with raised. The ingredients are basically the same as making a loaf of white bread (a bit sweeter) and they are probably closer to fried dough, than a modern doughnut. The outside fries up crisp and dark, yet the inside remains light and bread-like.

You Will Need:

Night Before:

1 1/8 teaspoons granulated dry yeast
2 tablespoons warm water
1/2 cup granulated sugar
1 large egg
1 cup warm milk (whole)
2 tablespoons butter, melted and cooled slightly
3 3/4 cups AP flour
1/2 teaspoon salt
Extra melted butter for brushing top of dough

Proof yeast in water and a pinch of the sugar. When foamy, add remaining sugar and stir. Beat in egg, then milk, then butter. Add flour, and salt with a wooden spoon beating well until mixed. Place in a buttered bowl, brush the top with more butter, and cover with plastic. Chill overnight.

Next Morning:

Punch down dough. Roll out on floured board to 1/2 inch thickness (1 inch for filled doughnuts) . Cut as desired with a well-floured cutter. Set on a tray lined with waxed paper to rise until doubled (about 1 hour).

Heat oil in whatever you use to deep fry to 370 degrees F.

Fry a few at a time, then drain on a rack over a baking sheet. Sugar, or glaze as desired. The maple glaze is just maple syrup and icing sugar.

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