Well hello Saturday morning.
How I love you.
You might be my favorite part of the week. You let me sleep in, with the exception of a small dog needing to go outside at 6 am, without fail, everyday. Saturday morning, you are so great. You are rarely filled with obligations, and are usually quiet. You let me wake up before my husband, craving some delicious baked goods and a cup of coffee. Very hot coffee today, since it is snowing in Wisconsin again.
I love waking up on a Saturday morning and baking up some sweet treat for breakfast. It usually isn’t done before noon.
This time I went with doughnuts.
My husband likes doughnuts. A lot. We go on late night trips to Greenbush Bakery. I would have inserted a link here if they had a website. If you live here, you know them. They have the best doughnuts I have ever had in my entire life. In younger, thinner, higher metabolism years, we went there A LOT.
I have long since wanted to make my own doughnuts. For years I assumed it was far too difficult for me to master. It all seemed so intimidating, mixing and rising, rolling and frying. It’s not. Doughnuts are so easy! They are however, time consuming. There’s the rising, and the proofing and the frying.
They are not difficult. They seem almost foolproof. I started them the night before, to allow them to be made more quickly in the morning. These doughnuts were my Friday night/Saturday morning project.
So was waiting outside in the cold, in front of a record store until midnight, to buy actual records. Made of vinyl. Happy Record Store Day!
I have been drooling over this recipe on Joy the Baker’s blog for a while now. She found two of the most perfect recipes for doughnut making ever.
When I woke up this morning, I rolled out the dough, after allowing it to rise last night in a warm spot, then transferring it to the fridge over night. By noon today I had fluffy, warm, fresh doughnuts. I dipped them in chocolate, I glazed them, I rolled the doughnut holes in powdered sugar, covered them in chocolate and cinnamon sugar.
This recipe states not to re-roll the scraps. Here, I say ignore it. I re-rolled the scraps and ended up with more delicious doughnuts. I simply could not let all that sweet doughnut dough go to waste.
I now have mountains of doughnuts in my kitchen. Well, I packed up a number of them to give away tomorrow and my husband and friend did a pretty good job on the rest. I suggest planning to give most of these away, or making them for an event, otherwise you will eat far too many.
Tomorrow when I give them away, I will make tarts and cookies.
Recipe from Gourmet, 2006
Makes 1 dozen doughnuts
1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
2 tablespoons warm water
3 1/4 cups all-purpose flour plus additional for sprinkling and rolling out dough
1 cup whole milk
1/2 stick (1/4 cup) unsalted butter, softened
3 large egg yolks
2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
About 10 cups vegetable oil for deep-frying
1. Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes.
2. Mix together flour, milk, butter, egg yolks, sugar, salt, cinnamon, and yeast mixture in mixer at low speed until soft dough forms. Increase speed to medium-high and beat 3 minutes more.
3. Scrape dough down side of bowl into center, then sprinkle lightly with flour (to keep a crust from forming). Cover bowl with a clean kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. I then put the dough in the fridge over night, still covered with a towel.
4. Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin into a 12-inch round (1/2 inch thick). Cut out as many rounds as possible with 3-inch cutter, then cut a hole in center of each round with 1-inch cutter and transfer doughnuts to a lightly floured large baking sheet. I don’t have either of these cutters so I used a cup and a large piping tip. Search your kitchen, you’ll find something. Cover doughnuts with a clean kitchen towel and let rise in a draft-free place at warm room temperature until slightly puffed, about 30 minutes (45 minutes if dough was cold when cutting out doughnuts). Do not reroll scraps (do re-roll scraps. Do it.).
5. Heat 2 1/2 inches oil in a deep 4-quart heavy pot until it registers 350°F on thermometer. Fry doughnuts, 2 at a time, turning occasionally with a wire or mesh skimmer or a slotted spoon, until puffed and golden brown, about 2 minutes per batch. Transfer to paper towels to drain. (Return oil to 350°F between batches.)
recipe from Alton Brown
1/2 cup unsalted butter
1/4 cup whole milk, warmed
1 tablespoon light corn syrup
2 teaspoons vanilla extract
4 ounces bittersweet chocolate, chopped
2 cups confectioners’ sugar
1. Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.
Recipe from Alton Brown
1/4 cup whole milk
1 teaspoon vanilla extract
2 cups confectioners’ sugar
1. Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners’ sugar into milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze, 1 at a time, and set on a wire rack placed on a cookie sheet for 5 minutes before serving.