Yield: 40 Doughnuts
Notes: Method: Straight dough
Fermentation: 1 1/2 to 2 hours, proofing, 30 minutes to an hour.
Variations:
8 ounces Granulated sugar
1 ounce Salt
3 1/2 pounds Bread flour
3 ounces Dry milk powder
1/2 teaspoon Cinnamon
1/4 ounce Mace
6 ounces Shortening
6 Eggs
8 fluid ounces Buttermilk
1 fluid ounce Vanilla extract
1 ounce Instant yeast
1 pint Warm water, 95°F (35°C)
To Finish:
6 ounces Granulated sugar
1 tablespoon Cinnamon
Cool the doughnuts
1. Combine the sugar, salt, flour, dry milk powder, cinnamon, mace and shortening in a mixer bowl fitted with a dough hook. Mix briefly to blend spices throughout the dry mixture. Beat the eggs lightly and then add them to the flour mixture along with the buttermilk and vanilla extract.
2. Dissolve the yeast in the water and add to the flour. Mix on low speed for about 2 to 3 minutes adding additional flour if needed to make a soft dough. Scrape down the bowl and increase speed to medium. Knead the dough for 5 to 7 minutes until it is smooth, soft and elastic.
3. Ferment the dough until doubled, approximately 1 1/2 to 2 hours.
4. Divide the dough into 4 uniform pieces. Place three portions of the dough on a lightly floured sheet pan, cover and refrigerate while making up the first piece of dough. Roll the dough out into a rectangle 1/2-inch (1.2 centimeter) thick. Cut out individual pieces with a doughnut cutter and place them on lightly floured sheet pans.
5. Portion the remaining dough then cover and proof until it has expanded 75% in volume.
6. Fry the doughnuts in batches in deep fat heated to 385°F (196°C). Cook until puffed and browned approximately 1 minute. Flip the doughnuts using a long wooden skewer and cook another minute until browned. Remove from the fat shaking any excess oil using a mesh screen or spider and drain on absorbent paper.
7. Combine the sugar and cinnamon in a flat pan. Toss the hot doughnuts in this mixture.
Jelly-filled Doughnuts -- Divide the fermented dough into 2 1/2-ounce (75-gram) pieces. Round, proof and fry. before filling. Place jelly in the bowl of a mixer with paddle and mix on medium speed to soften. Scrape jelly into a doughnut pump or pastry bag fitted with a small plain tip. Pierce a hole in one side of each doughnut with a metal skewer. Insert the tip into the doughnut and fill each with jelly. Dust with powdered sugar.
Bismarks -- Prepare the doughnuts as for jelly doughnuts. Cut the cooled doughnuts three quarters of the way through horizontally. Fill with crème Chantilly or Pastry Cream. Dust with powdered sugar.
Notes: Method: Straight dough
Fermentation: 1 1/2 to 2 hours, proofing, 30 minutes to an hour.
Variations:
8 ounces Granulated sugar
1 ounce Salt
3 1/2 pounds Bread flour
3 ounces Dry milk powder
1/2 teaspoon Cinnamon
1/4 ounce Mace
6 ounces Shortening
6 Eggs
8 fluid ounces Buttermilk
1 fluid ounce Vanilla extract
1 ounce Instant yeast
1 pint Warm water, 95°F (35°C)
To Finish:
6 ounces Granulated sugar
1 tablespoon Cinnamon
Cool the doughnuts
1. Combine the sugar, salt, flour, dry milk powder, cinnamon, mace and shortening in a mixer bowl fitted with a dough hook. Mix briefly to blend spices throughout the dry mixture. Beat the eggs lightly and then add them to the flour mixture along with the buttermilk and vanilla extract.
2. Dissolve the yeast in the water and add to the flour. Mix on low speed for about 2 to 3 minutes adding additional flour if needed to make a soft dough. Scrape down the bowl and increase speed to medium. Knead the dough for 5 to 7 minutes until it is smooth, soft and elastic.
3. Ferment the dough until doubled, approximately 1 1/2 to 2 hours.
4. Divide the dough into 4 uniform pieces. Place three portions of the dough on a lightly floured sheet pan, cover and refrigerate while making up the first piece of dough. Roll the dough out into a rectangle 1/2-inch (1.2 centimeter) thick. Cut out individual pieces with a doughnut cutter and place them on lightly floured sheet pans.
5. Portion the remaining dough then cover and proof until it has expanded 75% in volume.
6. Fry the doughnuts in batches in deep fat heated to 385°F (196°C). Cook until puffed and browned approximately 1 minute. Flip the doughnuts using a long wooden skewer and cook another minute until browned. Remove from the fat shaking any excess oil using a mesh screen or spider and drain on absorbent paper.
7. Combine the sugar and cinnamon in a flat pan. Toss the hot doughnuts in this mixture.
Jelly-filled Doughnuts -- Divide the fermented dough into 2 1/2-ounce (75-gram) pieces. Round, proof and fry. before filling. Place jelly in the bowl of a mixer with paddle and mix on medium speed to soften. Scrape jelly into a doughnut pump or pastry bag fitted with a small plain tip. Pierce a hole in one side of each doughnut with a metal skewer. Insert the tip into the doughnut and fill each with jelly. Dust with powdered sugar.
Bismarks -- Prepare the doughnuts as for jelly doughnuts. Cut the cooled doughnuts three quarters of the way through horizontally. Fill with crème Chantilly or Pastry Cream. Dust with powdered sugar.
