Top Pot Hand-Forged Doughnuts - Mark Klebeck [32]
- 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/180°C. (For frying tips.) When the fritters have doubled, carefully place a few in the oil, taking care not to overcrowd them, and fry for 60 to 75 seconds, or until light golden brown on the bottom. (Note that the fritters will look more brown when they’re done than they do in the oil.) Carefully turn the fritters and fry for another 30 to 45 seconds, until golden on the second side, then transfer to a cooling rack set over a layer of paper towels/absorbent paper to cool, roundest side up. After the first batch, wait a moment or two, then check one fritter to verify that the dough has cooked through in the center. Repeat with the remaining fritters.
- While the fritters are still very warm, dip the entire rounded side of each into the warm glaze. (for glazing tips.) Let dry on cooling racks, glazed side up, for 10 to 15 minutes, then serve.
BLACKBERRY FRITTERS
MAKES ONE DOZEN fritters
LIKE OUR APPLE FRITTERS, THESE BLACKBERRY FRITTERS ARE FUN TO MAKE
and impressive. The glaze, tinted with blackberry jam, is a favorite with the purple-loving set.
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FRITTER DOUGH
11/2 tbsp (two 1/4 oz/7 g packages) active dry yeast
1/2 cup/120 ml very warm water (about 105°F/40°C)
1/4 cup/50 g sugar, plus 2 tsp
1/4 tsp baking powder
1/4 tsp ground mace
1 tsp iodized salt
21/4 cups/310 g plus 4 to 6 tbsp bread/strong flour, plus more for rolling and cutting
2 tbsp shortening/vegetable lard, trans-fat-free preferred
1 large egg
1/4 tsp vanilla extract
11/2 cups/225 g frozen blackberries
1 tbsp sugar
2 tbsp bread/strong flour
Canola oil, for frying
Big batch Berry Glaze, made with blackberry jam
TIME
1 hour 5 minutes active time, plus glazing
EQUIPMENT
Metal bench scraper or large knife
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- To make the fritter dough: Whisk the yeast, water, and 2 tsp of the sugar together in the work bowl of a stand mixer and set aside for 5 minutes.
- In a medium bowl, whisk together the remaining 1/4 cup/50 g sugar, baking powder, mace, salt, and 21/4 cups/310 g of the bread/strong flour. Set aside.
- Add the shortening/vegetable lard, egg, 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 4 in/ 10 cm square, 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 large cutting board and roll into a roughly 10 in/25 cm square, about 1/2 in/12 mm thick. Spread the blackberries over half the dough, then sprinkle the sugar, then the flour, over the berries. Fold the empty half of the dough over the filling. Using a metal bench scraper or a large knife, cut the dough into shards 1/2 in/1 cm thick, first vertically,