Top Pot Hand-Forged Doughnuts - Mark Klebeck [30]
EQUIPMENT
Large, sharp knife
* * *
- First, make the rolls: 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/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 cutting board and roll into a roughly 12 in/30 cm square, about 1/2 in/12 mm thick, with a lightly floured rolling pin.
- To make the filling: Whisk the milk and egg together in a small bowl, and brush a layer over the entire surface of the dough. (You won’t use all of the egg wash.) In another bowl, mix the sugar and cinnamon together, then sprinkle the mixture over the dough, leaving a 1 in/2.5 cm strip at one end empty. Roll up the dough into a loose log, ending with the empty strip. (This will help the rolls stick together.) Use a large, sharp knife to cut the log into 12 slices 1 in/2.5 cm thick. Gently transfer the rolls to two baking sheets/trays sprinkled with 2 tbsp flour each, arranging them at least 2 in/5 cm apart. Fold the ends of the spirals underneath the rolls if they begin to unravel, and gently press the rolls into a round shape if they’ve become square. 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 340°F/170°C. (For frying tips.) When the rolls 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 doughnuts will look more brown when they’re done
than they do in the oil.) Carefully turn the doughnuts 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 pershings 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.
APPLE FRITTERS
MAKES ONE DOZEN fritters
A LOT OF WORK GOES INTO MAKING APPLE FRITTERS ON A LARGE SCALE, and watching the bakers make them at Top Pot is a full sensory experience. First, a cinnamon cloud rises up over the forming bench as the dough is layered with sweet cooked apples and huge handfuls of spice. Performed by professionals, the cutting process that combines fruit and dough reminds us of a bakery-grade jackhammer. This home-friendly version, which requires significantly less elbow grease, makes palm-size fritters, because our colossal version is simply too large to fry