Top Pot Hand-Forged Doughnuts - Mark Klebeck [18]
- 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.
- When the doughnuts have cooled completely, dip one side of each into the warm chocolate icing. (for icing tips.) Sprinkle on any decorations immediately after icing each doughnut. Let dry on cooling racks, iced side up, until the icing is firm, 10 to 15 minutes.
CHOCOLATE-ORANGE CAKE DOUGHNUTS
MAKES ONE DOZEN doughnuts and holes
THE COMBINATION OF CHOCOLATE AND ORANGE, LIKE THOSE FOIL-WRAPPED chocolate oranges sold around the holidays, is a classic. If you’re looking for Halloween treats, tint the Triple Orange Icing with one drop each of red and yellow food coloring and top the doughnuts with chocolate sprinkles/sugar strands.
* * *
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
1/2 tsp orange extract
Grated zest of 1 large orange
2/3 cup/165 ml whole milk
Canola oil, for frying
Triple Orange Icing
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)
* * *
- 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 and orange extracts, and orange zest.
- 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