I am happy to announce that I am an official daring baker!!! The October 2010 Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.
When it comes to doughnuts I am definitely partial to the yeast variety…my favorite being glazed and jelly filled. The only cake doughnut I enjoy is blueberry. I waited in anticipation for the Daring Bakers October challenge to be announced. I was excited and nervous at the same time as this was going to be my first time baking along with the group. Once I found out I was being challenged to make doughnuts the anxiety took over and I was no longer so filled with excitement. Daring bakers is most definitely an appropriate name because in my opinion you have to be quite daring to want to venture out and make something like homemade doughnuts!
Now that I have made them I realized there was no reason for me to be nervous. It was much easier than expected as the dough was very quick to put together. The only part that didn’t work out all too well for me was actually filling the doughnuts. I fit a pastry bag with a 1/4 inch tip as the recipe stated but my preserves oozed out between the tip and the pastry bag making it a bit difficult to fill the doughnuts. If I make these again I will definitely use the other suggested method….a squeeze bottle. Regardless of the issues with filling my doughnuts I was very happy with this recipe and so were my co-workers!
Recipe by Kate Neumann
- 1/2 cup plus 1 tbsp lukewarm water
- 1 1/2 envelopes of active dry yeast (3 1/4 tsp)
- 1 1/2 tbsp honey
- 3 cups all-purpose flour, plus more for dusting
- 3 tbsp milk
- 6 large egg yolks
- 1/3 cup granulated sugar, plus more for rolling
- 2 tsp kosher salt
- 3 tbsp unsalted butter, softened
- 3 cups canola oil for frying ( I didn’t need this much)
- 3/4 cup seedless raspberry preserves
- Confectioners’ sugar for dusting (just realized I skipped this part)
1. In the bowl of a standing electric mixer mix, mix the water, yeast, honey and 1 cup plus 2 tbsp of the flour. Cover with plastic wrap and let stand at room temperature until foamy, about 1 hr.
2. Return the bowl to the mixer fitted with a dough hook. Add the remaining 1 and 3/4 cups plus 2 tbsp of the flour, milk, egg yolks, 1/3 cup of sugar and the salt. Mix at low-speed until blended then add the butter and knead at medium speed until silky but sticky, about 5 minutes (the dough will not pull away from the side of the bowl). Using an oiled spatula scrape the dough into an oiled bowl and cover with plastic wrap and refrigerate overnight.
*Recipe states the dough will not rise but mine did. I also left it in the fridge two nights without a problem.
3. In a large saucepan heat the canola oil to 360 degrees. Line a rack with paper towels and fill a shallow bowl with 1/2 inch of granulated sugar. On a lightly floured surface roll out the dough a scant 1/2 inch thick. Using a 1/2 inch round biscuit cutter stamp out 32 rounds. Fry the rounds 8 at a time until they are browned. Be sure to keep the oil between 360 and 375 degrees. Drain the bomboloni on the paper towels and then roll them in the granulated sugar. Continue frying and rolling the remaining bomboloni.
* Recipe states not to re-roll the dough but I did so without a problem. I also used a 2″ cutter as it is all I had available.
4. Fit a pastry bag with a plain doughnut tip (or a 1/4 inch tip) and fill with the preserves (you can also use a squeeze bottle). Poke the tip three-fourths of the way into the bomboloni and squeeze in the preserves, pulling the tip out slightly as you squeeze to fill them as much as possible. Dust the bomboloni with the confectioners’ sugar and serve warm.