Top Pot Hand-Forged Doughnuts - Mark Klebeck [14]
- Shake any excess flour off the doughnuts before carefully adding them to the hot oil a few at a time, taking care not to crowd them. Once the doughnuts float, fry for about 60 seconds per side, or until deep golden brown on both sides. (You’ll know they’re ready to turn the first time when you see the golden brown color creeping up from the bottom of the doughnut.) Drain on paper towels/absorbent paper.
- When the doughnuts have cooled completely, dip one side of each into the warm Lemon Icing. (for icing tips.) Let dry on cooling racks, iced side up, until the icing is firm, about 15 minutes.
BLUEBERRY CAKE DOUGHNUTS
MAKES ONE DOZEN doughnuts and holes
STUFFED WITH BLUEBERRIES AND TOPPED WITH A GLAZE TINTED WITH BLUEBERRY jam, these are a surefire way to convince a die-hard chocolate lover that doughnuts with fruit in them are worth eating. Any berry (fresh or frozen) will work, but smaller blueberries make the dough easier to handle. If you’re using frozen berries, increase the flour to 3 cups/355 g.
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23/4 cups/315 g cake/soft-wheat flour, plus more for rolling and cutting
1 tsp baking powder
1 tsp iodized salt
3/4 tsp ground nutmeg
2/3 cup/130 g sugar
2 tbsp shortening/vegetable lard, trans-fat-free preferred
1 large egg plus 1 large egg yolk
2/3 cup/165 ml whole milk
3/4 cup/110 g blueberries
Canola oil, for frying
Berry Glaze, made with blueberry jam
TIME
1 hour active time, plus glazing
EQUIPMENT
Doughnut cutter (or 23/4 in/7 cm and 11/4 in/3 cm round cutters)
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- Sift the flour, baking powder, salt, and nutmeg together into a medium bowl, and set aside.
- In a stand mixer fitted with the paddle attachment, mix the sugar and shortening/vegetable lard for 1 minute on low speed, until sandy. Add the egg and egg yolk, then mix 1 more minute on medium speed, scraping the sides of the bowl with a spatula if necessary, until the mixture is light and thick.
- Add the dry ingredients to the wet ingredients in three separate additions, alternating with the milk, mixing until just combined on low speed each time. Mix in the blueberries. The dough will be very sticky, like very wet cookie/biscuit dough.
- Transfer the dough to a clean bowl and refrigerate, covered directly with plastic wrap/cling film, for 1 hour (or up to 24 hours).
- Using a candy thermometer to measure the temperature, heat oil (at least 2 in/5 cm deep) in a deep fryer, large pot, or high-sided frying pan over medium heat to 370°F/185°C. (See the frying tips.) Gently roll out the chilled dough on a counter or cutting board floured with about 1/4 cup/30 g cake/soft-wheat flour to 1/2 in/12mm thick, or about 8 in/20 cm in diameter, flouring the top of the dough and the rolling pin with another 2 tbsp flour, or as necessary to prevent sticking— this is a soft, wet dough. Cut into as many doughnuts and holes as possible, dipping the cutter into flour before each cut. Fold and gently reroll the dough to make extra holes (working with floured hands makes the dough less sticky), and cut again. (Note: Because this is such a soft dough, you may find it easier to cut the doughnuts just a few at a time, right before you add them to the oil, instead of cutting