Top Pot Hand-Forged Doughnuts - Mark Klebeck [15]
- 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.
- While the doughnuts are still quite hot, dip one side into the warm Berry Glaze. (for glazing tips.) Let dry on cooling racks, glazed side up, for about 15 minutes.
ORANGE-PISTACHIO CAKE DOUGHNUTS
MAKES ONE DOZEN doughnuts and holes
BY SUBSTITUTING DIFFERENT EXTRACTS AND NUTS, YOU CAN GET A HUGE variety of flavors out of this classic combo. Try using lime extract, zest, and juice in the doughnuts and icing, along with coconut extract, and top with macadamia nuts, or replace the orange and pistachio with lemon and almond flavors.
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3 cups/355 g cake/soft-wheat flour, plus more for rolling and cutting
1 tsp baking powder
1 tsp iodized salt
2/3 cup/130 g sugar
2 tbsp shortening/vegetable lard, trans-fat-free preferred
1 large egg plus 1 large egg yolk
1 tsp vanilla extract
Grated zest of 1 large orange
1/2 tsp orange extract
2/3 cup/165 ml whole milk
Canola oil, for frying
Triple Orange Icing
1 cup/125 g finely chopped pistachio nuts
TIME
1 hour 5 minutes active time, plus icing
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, and salt 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 for 1 more minute on medium speed, scraping the sides of the bowl with a rubber spatula if necessary, until the mixture is light colored and thick. Stir in the vanilla, orange zest, and orange extract.
- 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. 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/12 mm 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 just a few doughnuts at a time, right before you add them to the oil, instead of cutting them all out ahead of time. Transferring them is easiest with a flat metal spatula.)
- 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 Triple Orange Icing. (for icing tips.) Sprinkle with the pistachios immediately after icing each doughnut. Let dry on cooling racks, iced side up, until the icing is firm, about 15 minutes.