Top Pot Hand-Forged Doughnuts - Mark Klebeck [25]
* * *
3 tbsp (four 1/04 oz/7 g packets) active dry yeast
1 cup/240 ml very warm water (about 105°F/40°C)
1/2 cup/100 g sugar, plus 1 tbsp
1/2 tsp baking powder
1/2 tsp ground mace
2 tsp iodized salt
4 to 41/2 cups/550 to 620 g bread/strong flour, plus more for rolling and cutting
1/4 cup/55 g shortening/vegetable lard, trans-fat-free preferred
3 large egg yolks
1/2 tsp vanilla extract
Canola oil, for frying
Big batch Simplest Vanilla Glaze or Top Pot’s Vanilla Doughnut Glaze
TIME
1 hour 5 minutes active time, plus glazing
EQUIPMENT
Pizza cutter
* * *
- Whisk the yeast, water, and 1 tbsp of the sugar together in the work bowl of a stand mixer and set aside for 5 minutes.
- In a large bowl, whisk together the remaining 1/2 cup/100 g sugar, baking powder, mace, salt, and 4 cups/550 g of the bread/strong flour. Set aside.
- Add the shortening/vegetable lard, egg yolks, and vanilla to the foaming yeast mixture. Mix with the paddle attachment on low speed for 1 minute, to break up the shortening. Add about a third of the dry ingredients and mix until blended on low speed, then repeat with the second third of the dry ingredients.
- Switch to the dough hook and add the remaining dry ingredients, mixing on low speed until no white spots remain each time, adding additional flour as necessary, until the dough is dry enough to clean the bottom of the bowl. Increase the speed to medium and knead for 2 more minutes. (It should be smooth like bread dough, but still a bit tacky.)
- Transfer the dough to a baking sheet/tray sprinkled with 1 tbsp flour, shape into a flat square 6 in/15 cm across, dust lightly with flour, cover with a dish/tea towel, and set aside.
- Create a proofing box in your oven: Bring a large kettle of water to a boil. Pour 8 cups/2 L of the boiling water into a 9-by-13-in/25-by-35-cm (or similar) baking dish, and set it on the floor of your oven. Place the sheet with the covered dough on the middle rack of the oven, close the door, and let the dough rise until doubled in size, about 1 hour. (For tips on making your dough ahead of time.)
- Transfer the dough to a lightly floured work surface and roll or press into a roughly 10 in/25 cm square. Using a pizza cutter or a large, sharp knife, cut the dough into 12 strips of equal width. Working with one piece at a time on an unfloured surface, roll the dough into 12 “snakes,” each about 18 in/ 45 cm long and 1/2 in/12 mm in diameter, allowing the dough to rest, if necessary, if it begins to spring back as you work with it. Let the dough snakes rest for 5 minutes. Holding one end of a snake in each hand, twist it 5 or 6 times, so it begins to coil up and look like a rope. Fold the rope in thirds, twist the tripled rope 3 or 4 times, and pinch the ends together. Repeat with the remaining snakes, gently transferring the folded twists to two lightly floured baking sheets/trays, arranging them at least 2 in/5 cm apart. Let rise in the oven (with new boiling water), uncovered, for another 30 to 45 minutes, until doubled in size.
- 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 350°F/180°C. (For frying tips.) When the twists have doubled, carefully place one or two in the oil, taking care not to overcrowd them, and fry for about 30 to 40 seconds, or until light golden brown on the bottom. (Note that the twists will look more brown when they’re done than they do in the oil.) Carefully turn the twists and fry for another 20 to 30 seconds, until golden on the second side, then transfer to a cooling rack set over a layer of paper towels/absorbent paper to cool, rounded side up.
- While the twists are still very warm, dip the most rounded side of each into the warm glaze. (for glazing tips.) Let dry on cooling racks, glazed side up, for 10 to 15 minutes.
BAVARIAN CREAM BISMARKS
MAKES ONE DOZEN large doughnuts
ALSO CALLED BOSTON CREAMS, OUR CUSTARD-STUFFED, CHOCOLATE-ICED doughnuts are a giant treat. Make the cream