Top Pot Hand-Forged Doughnuts - Mark Klebeck [20]
- When the doughnuts have cooled completely, dip one side of each into the warm icing. (for icing tips.) Sprinkle on the decorations immediately after icing each doughnut. Let dry on cooling racks, iced side up, for 10 to 15 minutes.
MAPLE-ICED CHOCOLATE CAKE DOUGHNUTS
MAKES ONE DOZEN doughnuts and holes
IF YOU’RE LOOKING TO SATISFY TWO CRAVINGS AT ONCE, try topping a rich chocolate cake doughnut with maple icing. For extra intrigue, top with chopped walnuts and crisp bacon bits.
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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
Maple 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)
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- 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.
- When the doughnuts have cooled completely, dip one side of each into the warm Maple Icing. (for icing tips.) Sprinkle on any decorations immediately after icing each doughnut. Let dry on cooling racks, iced side up, for 10 to 15 minutes.
CHOCOLATE SAND CASTLES CAKE DOUGHNUTS
MAKES ONE DOZEN doughnuts and holes
IT WOULD BE NICE, WE THINK, IF A DAY AT THE BEACH MEANT COMING HOME coated in a strong cinnamon sugar, like these chocolate cake doughnuts, instead of actual sand. To make the cinnamon sugar stick, be sure to toss the doughnuts in the sugar while they’re still good and hot.
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CHOCOLATE DOUGHNUTS
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
TOPPING
11/2 cups/300 g sugar
1 tbsp ground cinnamon
TIME
1 hour 10 minutes active time
EQUIPMENT
Doughnut