Top Pot Hand-Forged Doughnuts - Mark Klebeck [26]
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CREAM FILLING
8 large egg yolks
2/3 cup/130 g sugar
2 tsp vanilla extract
1/4 tsp iodized salt
1/2 cup/60 g plus 1 tbsp all-purpose/plain flour
21/2 cups/600 ml half-and-half/half cream, warmed
DOUGHNUTS
3 tbsp (four 1/4 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
Simple Chocolate Icing or Top Pot’s Chocolate Doughnut Icing
TIME
1 hour 20 minutes active time, plus icing and filling
EQUIPMENT
3 in/7.5 cm pastry cutter, clean tin can, or jelly jar; pastry/piping bag with plain 1/2 in/1 cm tip
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- First, make the cream filling: Whisk the egg yolks and sugar in a small saucepan until thick and one shade lighter in color. Add the vanilla, salt, and flour, and whisk until no white spots remain. Whisk in the warm half-and-half/half cream, then place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble, 8 to 10 minutes. (As it cooks, the cream may begin to get lumpy on the bottom of the pan—use a rubber spatula to scrape it off as it cooks, then use a whisk to break up any lumps.) When the mixture has bubbled a few times and is the consistency of sour cream, transfer it to a mixing bowl. Cover the surface of the filling directly with plastic wrap/cling film, and poke the wrap/film with a knife to allow steam to escape. Let cool to room temperature, then refrigerate until chilled through, at least 4 hours.
- Make the doughnut dough: 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 disk 6 in/15 cm in diameter, 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/tray 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 into a roughly 12 in/30 cm circle, about 1/2 in/12 mm thick, with a lightly floured rolling pin. Cut into 12 rounds, flouring the cutter before each cut. (Reroll the dough for additional doughnuts.) Gently transfer the doughnuts to two baking sheets/trays sprinkled with 2 tbsp flour each, arranging them at least 2 in/5 cm apart, and let rise in the oven (with new boiling water), uncovered, for another 30 to 45 minutes, until doubled in size.
- Using a candy thermometer