Top Pot Hand-Forged Doughnuts - Mark Klebeck [35]
- While the doughnuts are still quite hot, dip the side with the deepest cracks on each into the warm Pumpkin Glaze. (for glazing tips.) Let dry on cooling racks, glazed side up, for about 15 minutes.
CHOCOLATE OLD-FASHIONED DOUGHNUTS
MAKES ONE DOZEN doughnuts and holes
TOP THESE WITH A SMALL BATCH OF TOP POT’S VANILLA DOUGHNUT GLAZE, Simplest Vanilla Glaze, or Simple Chocolate Icing.
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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
11/2 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 cup/240 ml sour cream
Canola oil, for frying
TIME
1 hour active time
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, 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.
- Add the dry ingredients to the wet ingredients in three separate additions, alternating with the sour cream, mixing until just combined on low speed and scraping the sides of the bowl 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 to 325°F/165°C. (For frying tips.) Roll out the chilled dough on a generously floured counter or cutting board 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 15 seconds, then gently flip them. Fry for 75 to 90 seconds, until cracked, then flip and fry the first side again for 60 to 75 seconds. Transfer to a rack set over paper towels/absorbent paper.
FRENCH TOAST OLD-FASHIONED DOUGHNUTS
MAKES ONE DOZEN doughnuts and holes
FRENCH TOAST IS, ULTIMATELY, A VERY SIMPLE BREAKFAST: bread is first soaked in a mixture of eggs, milk, cinnamon, sugar, and vanilla, then toasted up in a pan and smothered with maple syrup. Here’s our doughnut-shaped version.
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FRENCH TOAST DOUGHNUTS
21/4 cups/255 g cake/soft-wheat flour, plus more for rolling and cutting
11/2 tsp baking powder
1 tsp iodized salt
3/4 tsp ground nutmeg
2 tsp ground cinnamon
1/2 cup/100 g sugar
2 tbsp shortening/vegetable lard, trans-fat-free preferred
2 large egg yolks
1 tsp vanilla extract
1 tsp maple extract
2/3 cup/165 ml sour cream
Canola oil, for frying
MAPLE-CINNAMON GLAZE
31/2 cups/350 g confectioners’/ icing sugar, sifted
11/2 tsp light corn/golden syrup
1/4 tsp iodized salt
1 tsp ground cinnamon
1 tsp vanilla extract
1/2 tsp maple extract
1/3 cup/75 ml real maple syrup
1/4 cup/60 ml warm milk
TIME
1 hour 5 minutes active time, plus glazing
EQUIPMENT
Doughnut cutter (or 23/4 in/7 cm and 11/4 in/3 cm round