Just two months ago I made donuts for the first time thanks to Daring Bakers. For October’s challenge I went with the bomboloni recipe and really enjoyed the end result and so did my co-workers. I would say that at least twice a month I share my baking efforts with my co-workers. Out of everything I have brought the last 5 months there is nothing my friend Stacey enjoyed more than the doughnuts. I figured it was obvious there was no better way to say “Happy Birthday” to her today than with some homemade doughnuts.
Even though Kate Neumann’s bomboloni recipe was such a success I decided I wanted to give Alton Brown’s recipe a try. Armed with the doughnut cutter at I bought at Sur la table last week I was ready to go. I made the dough last night and left it in the fridge overnight for the first rise. Thanks to tips from many of my fellow talented Daring Bakers I knew to expect working with a wet dough. I figured this morning it would be easier to work with after it rising in the fridge. Well, this was so not the case….it was seriously a sticky mess! I was liberal with the flour when rolling out the dough but it still stuck to my counter when trying to cut out the doughnuts. After I vented out my frustration a bit I scraped off the dough and rolled it out again this time being more generous with the flour. It was much better the second time around although not as easy as I would have liked.
I let the doughnuts go for a second rise for about 1hr and then it was frying time! The first doughnuts I had cut out were very hard to get off my floured baking sheet and completely lost their shape. The rest I was able to get off without a problem and fried up to perfectly shaped doughnuts. I rolled the doughnut holes and crazy shaped doughnuts in cinnamon sugar. The rest I did half traditional glaze and chocolate glaze sprinkled with heath pieces. I ended up with 20 glazed doughnuts and way to many doughnut holes and crazy shapes. These were so incredibly light and airy with the right amount of sweetness. I was sure there was going to leftovers being that many people were out on vacation but they were all gone before lunch time! Best of all Stacey was totally surprised and really enjoyed her birthday gift.
Yeast Doughnuts adapted from Alton Brown
- 1 1/2 cups of milk
- 2 1/2 ounces of unsalted butter
- 2 packages active dry yeast
- 1/3 cup warm water (95 to 105 degrees F)
- 2 eggs, beaten
- 1/3 cup sugar
- 1 1/2 tsp salt
- 23 ounces all-purpose flour, plus more for dusting surface
- canola oil for frying
Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the butter. Place the butter in a bowl and pour warmed milk over. Set aside.
In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. After 5 minutes pour the yeast mixture into the large bowl of a stand mixer and add the milk/butter mixture (make sure lukewarm). Add the eggs, sugar, salt and half of the flour mixture. Using the paddle attachment, combine the ingredients on low-speed until flour is incorporated and then turn the speed up to medium and beat until well combined. Add the remaining flour, combining on low-speed at first and then increase to medium and beat well. Change to the dough hook attachment and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. Transfer to a well-oiled bowl, cover with plastic wrap, and let rise in the refrigerator overnight.
Let the dough rest for 30 minutes to take the chill off (I did it for less and think that could have been my problem). Punch down the dough and then roll it out to 3/8 inch thick on a well-floured surface. Cut out dough using a 2 1/2 inch doughnut cutter or pastry ring and using a 7/8 inch ring for the center hole. Set on floured baking sheet and cover with plastic wrap, let rise for 1hr.
Preheat the oil in Dutch oven to 365 degrees F. Gently place the doughnuts into the oil, 3-4 at a time, and cook for about 45 seconds per side. Transfer to a cooling rack lined with parchment paper underneath. Allow to cool for 5 minutes prior to glazing, if desired.
Chocolate doughnut glaze adapted from Alton Brown
- 2 tbsp (1oz) milk
- 1/4 cup unsalted butter
- 1/2 tbsp marshmallow creme (fluff)
- 1 tsp vanilla extract
- 2 oz semi-sweet chocolate chips
- 1 cup powdered sugar, sifted
Combine butter, milk, marshmallow creme and vanilla in medium saucepan over medium heat until butter is melted. Reduce to low heat and add chocolate, whisk until melted. Turn off heat and add sugar, whisk until smooth. Dip doughnuts and let glaze set for 30 min.
*recipe called for light corn syrup but I didn’t have any and when I googled possible substitutions it mentioned marshmallow creme
Glaze recipe from allrecipes.com
- 1/3 cup unsalted butter
- 2 cups powdered sugar, sifted
- 1 1/2 tsp vanilla
- 4 tbsp hot water
Melt butter over medium heat. Stir in sugar and vanilla and whisk until smooth. Remove from heat and whisk in the hot water 1 tbsp at a time. The icing should be somewhat thin but not watery. Dip doughnuts and let glaze set for 20 minutes.