Top Pot Hand-Forged Doughnuts - Mark Klebeck [17]
Master Recipe:
BASIC DEVIL’s FOOD CAKE DOUGHNUTS
MAKES ONE DOZEN doughnuts and holes
THERE’S NO AFTERNOON SNACK QUITE AS SATISFYING AS A CHOCOLATE cake doughnut—unless, of course, it’s a chocolate cake doughnut coated in sugar or your favorite icing. Make this basic version, or try one of the classic (or not-so-classic) variations that follow. Although any unsweetened cocoa powder will work, Dutch-processed cocoa has a richer flavor that we think makes a tastier doughnut.
for topping ideas.
* * *
2 cups/225 g cake/soft-wheat flour, plus more for rolling and cutting
1/2 cup/50 g unsweetened Dutch-processed cocoa powder
1 tsp baking powder
1 tsp iodized salt
3/4 tsp ground nutmeg
1/2 cup/100 g sugar
2 tbsp shortening/vegetable lard, trans-fat-free preferred
2 large egg yolks
1 tsp vanilla extract
2/3 cup/165 ml whole milk
Canola oil, for frying
TIME
1 hour active time, plus glazing or icing
EQUIPMENT
Doughnut cutter (or 23/4 in/7 cm and 11/4 in/3 cm round cutters)
* * *
- Sift the flour, cocoa powder, 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 yolks one at a time, 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. Mix in the vanilla.
- 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 sticky, like cookie/biscuit dough.
- Transfer the dough to a clean bowl and refrigerate, covered with plastic wrap/cling film, for 45 minutes (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. (For frying tips.) Roll out the chilled dough on a counter or cutting board sprinkled with 2 to 3 tbsp 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 as necessary to prevent sticking. 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.
- 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—you won’t be able to see when the doughnuts brown because of the chocolate, but you’ll see a change in texture. Drain on paper towels/absorbent paper.
DOUBLE TROUBLE CAKE DOUGHNUTS
MAKES ONE DOZEN doughnuts and holes
TOP POT SELLS THESE CHOCOLATE-FROSTED CHOCOLATE DOUGHNUTS straight up, but feel free to top them with even more chocolate—sprinkles/sugar strands, mini chocolate chips, small chocolate candies, or anything else you can dream up.
* * *
2 cups/225 g cake/soft-wheat flour, plus more for rolling and cutting
1/2 cup/50 g unsweetened Dutch-processed cocoa powder
1 tsp baking powder
1 tsp iodized salt
3/4 tsp ground nutmeg
1/2 cup/100 g sugar
2 tbsp shortening/vegetable lard, trans-fat-free preferred
2 large egg yolks
1 tsp vanilla extract
2/3 cup/165 ml whole milk
Canola oil, for frying
Simple Chocolate Icing or Top Pot’s Chocolate Doughnut Icing
TIME
1 hour active time, plus icing
EQUIPMENT
Doughnut cutter (or 23/4 in/7 cm and 11/4 in/3 cm round cutters)
* * *
- Sift the flour, cocoa powder, 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 yolks one at a time, then mix for 1 more minute on medium speed, scraping