Tuesday

DONUTS - Daring Bakers Challenge - October/2010

Leia em PORTUGUÊS



The October 2010 Daring 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.
This month's challenge was to make donuts. I have only made them once a very long time ago and had been willing to try it again for a while. So this was the perfect opportunity to do so. Lori provided  four different recipes: a yeasted donut, a cake donut, pumpkin donut and bomboloni. I had so many plans for several variations, but the first experiment yielded so many that I decided to stay with the simplest form of donuts, the classic cinnamon sugared yeasted donuts, which are also my favorite. The recipe is really good, but I had to add more flour than it called for. I tried to use star shaped cookie cutters but they lost their shape. I also made some Brazilian "SONHOS" using the same dough filled with vanilla pastry cream, the same used for the May DB's Challenge (you can find the recipe HERE). So, here they are, soft, delicious, and impossible to eat just one!



Yeast Doughnuts (my alterations in red)

Preparation time:
Hands on prep time - 25 minutes
Rising time - 1.5 hours total
Cooking time - 12 minutes

Yield: 20 to 25 doughnuts & 20 to 25 doughnut holes, depending on size



Ingredients
Milk 1.5 cup / 360 ml
Vegetable Shortening 1/3 cup / 80 ml / 70 gm / 2.5 oz (can substitute butter, margarine or lard) (I used butter)
Active Dry Yeast 4.5 teaspoon (2 pkgs.) / 22.5 ml / 14 gm / ½ oz (I used 1 pkg of 10g)
Warm Water 1/3 cup / 80 ml (95°F to 105°F / 35°C to 41°C)
Eggs, Large, beaten 2
White Granulated Sugar ¼ cup / 60 ml / 55 gm / 2 oz
Table Salt 1.5 teaspoon / 7.5 ml / 9 gm / 1/3 oz
Nutmeg, grated 1 tsp. / 5 ml / 6 gm / ¼ oz   (I omitted )
All Purpose Flour 4 2/3 cup / 1,120 ml / 650 gm / 23 oz + extra for dusting surface (I added 1 more cup of flour)
Canola Oil DEPENDS on size of vessel you are frying in – you want THREE (3) inches of oil (can substitute any flavorless oil used for frying)



Directions:
Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. (Make sure the shortening is melted so that it incorporates well into the batter.)
Place the shortening 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. It should get foamy. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm.
Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment of your mixer (if you have one), 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 the speed to medium and beat well.
Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes (for me this only took about two minutes). If you do not have a dough hook/stand mixer – knead until the dough is smooth and not sticky.
Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
On a well-floured surface, roll out dough to 3/8-inch (9 mm)thick. (Make sure the surface really is well-floured otherwise your doughnuts will stick to the counter).
Cut out dough using a 2 1/2-inch (65 mm) doughnut cutter or pastry ring or drinking glass and using a 7/8-inch (22 mm) ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
Preheat the oil in a deep fryer or Dutch oven to 365 °F/185°C.
Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side or until golden brown (my doughnuts only took about 30 seconds on each side at this temperature).
Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.





53 comments:

  1. Beautiful work, beautiful photos, and absolutely delicious looking donuts. I am always inspired by your results, and this is no exception. Really great job.

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  2. Renata, all your doughnuts look fantastic, but I really want to make sonhos now. I love pastry cream in/on anything! Great job this month!

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  3. I have to admit that the crumb of your doughnuts look wondrous so light airy and open well done. Lovely work and your photographs are so good. Cheers from Audax in Sydney Australia.

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  4. Wow wonderful job asusual, I am simply drooling over all the pictures especially the custard filled one... Mmmmm yummy!!!

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  5. Yum, yum, yum... perfect! I don't think you can beat cinnamon sugared doughnuts! xxx

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  6. Renata, your donuts look absolutely perfect! Great job!

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  7. Renata, those are gorgeous donuts! I love the sonhos, they look so delicious, and I'm imagining the taste of the yummy donuts and the pastry cream! Great job!

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  8. Oh yummo, these look absolutely delicious!!! Great job.

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  9. I would definitely kill for a sonho. They look amazing Renata, great job on this challenge! Big hug.

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  10. The colour of your donuts are perfect! They look great!

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  11. They look just perfect - it's only been a week since I made them and your pictures are making me want to fry up another batch!

    The Sonhos look wonderful too.

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  12. Lovely!!! But, so far!!! lol
    You are a professional !!!!
    Congrats!

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  13. I also used butter and your looks so so pefect, rolled up in the suagar and the filled once too.

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  14. So perfectly shaped. You did an amazing job.

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  15. Uau, yours look great! Photos that feel like eating...

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  16. Your donuts look amazing, especially the one filled with pastry cream!

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  17. Beatiful Doughnuts,look so light and soft :)

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  18. I'm drooling over your cream filled one! Looks fantastic.

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  19. Your doughnuts are BEAUTIFUL. Great work!

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  20. Renata, I really can't stand it any more... can you send me just one of your doughtnuts, please? Or a sonho, I don't mind :-D What great pictures and what a great job, as always. A big hug from Madrid.

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  21. The sonhos look just beautiful! I would love to sample one of each of your doughnuts. Excellent job on this challenge, as always! :)

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  22. your sonhos are amazing! They look so decadent (not to mention perfect!!). Such a wonderful job on the challenge. :)

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  23. Wow, your doughnuts look really really nice! I like how pale and fluffy soft they look...the photographs are really nice.

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  24. Those look great, Renata! I love the filled doughnuts. Nice job on the challenge!

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  25. Is it the Brazilian Sonho in the first picture, just love the look of it... filling with vanilla pastry cream and dusting it... I am going to try this...

    Sawadee from Bangkok,
    Kris

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  26. Wow, excellent job. I love the first one most!

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  27. Hold the coffee for these, they're great on their own! They look terrific, Renata. As you said, one is probably not enough!

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  28. Renata these are stunning! Wow! I want to taste them all! Golden, fluffy, perfect and that pastry cream-filled doughnut is calling my name! Just fabulous!

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  29. Light as a feather and so airy Renata. Well done on the challenge. I'm hungry now! YUM!!

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  30. Amazing as always Renata! Your doughnuts look fabulous! I'm drooling on my keyboard :)

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  31. Oh my goodnesssss those cream filled doughnuts look divine......You are good!

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  32. Renata, all your donuts looks so perfect!! Light and fluffy.. lovely!

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  33. Lovely. I especially like the doughnut holes. Sometimes it seems so sneaky to eat a few of them instead of a whole doughnut!

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  34. Renata..some of the most gorgeous donuts I've ever seen! How did you get your holes to stay perfectly round? Mine ended up all different shapes when fried lol Beautiful photos too!

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  35. These donuts are so beautiful! The cinnamon sugar coating looks delicious! Great job on this challenge!

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  36. Mmmmm, I love your Brazilian SONHO filled with pastry cream...it made me hungry ;-)!

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  37. I loved the doughnut sandwich :D Well done, Renata!

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  38. Renata, why are you so far away?! Your doughnuts look so good!
    I glazed all of mine, but I wish I'd done a few in sugar like you did.

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  39. Gorgeous doughnuts! I wish I could grab one through the computer screen. :)

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  40. Wow! Such beautiful donuts. Once again I did not participate. I just couldn't see myself eating so much and my co-workers complain when I bring food they can't resist.

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  41. Your doughnuts look perfect, Renata. I remem ber being tempted by those ones with the pastry cream, when I saw them at the DB forums.

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  42. Those are the softest, fluffiest, most perfect doughnuts I've seen. Brilliant job!

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  43. Hi Renata, thanks for visiting my blog - that Sonho filled with the pastry creme looks so delicious. Also would like to thank you for your constant and positive feedback to the Daring Bakers, it's great that you and a couple of others are able to give of your time to do that during eah challenge , especially to those who are not so confident - that's what it sshould all be about - developing baking skills and achievement. Thanks

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  44. What perfect doughnuts! You did a great job here. Delicious looking.

    Cheers,

    Rosa

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  45. They look fantastic Renata! You are so right, very hard to stop at just one donut :) The sonho sounds fabulous, I love learning about new food.

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  46. Your donuts turned out PERFECTLY beautiful! I wish I had filled some of my donuts! Delicious!

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  47. I agree with you "impossible to eat just one!" and the sonhos look sooo good, the doughnuts are perfect and beautiful

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  48. Wow! your donuts look delicious! Especially the cream filled one... great job on this month's challenge!

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  49. they r looking toooo good. well done......

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  50. The star ones look kinda neat of you ask me. The sonhos look fantastic - I love pastry cream.

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