Top Pot Hand-Forged Doughnuts - Mark Klebeck [37]
- Transfer the batter to the prepared pan/tin, smoothing it flat with a spoon. Bake for 25 to 30 minutes, until the top is puffed and a bit cracked and a wooden skewer inserted into the thickest part comes out clean.
- Cool the cake in the pan/tin for 10 minutes. Run a small knife or spatula around the edges, then invert the cake first onto a cooling rack, then again onto a serving plate. Set aside.
- While the cake cools, make the icing: Sift the confectioners’/icing sugar into the work bowl of a stand mixer fitted with the paddle attachment. Add the espresso powder, vanilla, salt, corn/golden syrup, and coffee, then mix on low speed until all of the sugar is incorporated. (You can also do this in a bowl, stirring with a whisk by hand.)
- Spread the icing over the top of the cooled cake, allowing some of it to drip down the sides. Top immediately with sprinkles/sugar strands, if using. Allow the icing to set for at least 20 minutes before serving.
DOUGHNUT BREAD PUDDING
MAKES 6 SERVINGS
IF YOU’RE A BREAD PUDDING FAN, NOTHING TOPS A SLICE MADE WITH DAY-OLD yeast-raised doughnuts—except, perhaps, a drizzle of a warm vanilla icing (or a scoop of vanilla ice cream). And because some of bread pudding’s typical ingredients are already right in the doughnuts, this dessert is quick to make. Stir in 1/2 cup/85 g raisins or chocolate chips, if you’d like.
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DOUGHNUT BREAD PUDDING
Butter for the pan/tin
6 cups/300 g 1 in/2.5 cm cubes leftover raised doughnuts (about 4 whole), such as Raised Glazed Ring, Raspberry Bullseyes, Apple Fritters, or Maple Bars
4 large eggs
2 tbsp dark rum, or 1/2 tsp rum extract
1/2 tsp ground cinnamon
1/4 cup/50 g sugar
1 tsp vanilla extract
1 cup/240 ml whole milk
3/4 cup/180 ml heavy (whipping)/ double cream
ICING
1 cup/100 g confectioners’/ icing sugar, sifted
1 tsp vanilla extract
11/2 tbsp hot water
TIME
15 minutes active time
EQUIPMENT
9-by-5-in/23-by-12-cm loaf pan/tin
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- To make the bread pudding: Preheat the oven to 350°F/180°C/gas 4. Grease a 9-by-5 in/23-by-12 cm loaf pan/tin with the butter, and fill with the cubed leftover doughnuts. Set aside.
- In a mixing bowl, whisk the eggs, rum, cinnamon, sugar, and vanilla until well blended. Add the milk and cream, whisk to blend, and pour over the doughnuts, turning the top pieces so that all of the doughnuts are soaked in the wet mixture.
- Bake for 45 to 50 minutes, or until browned on top and firm in the center. Let cool for 10 minutes in the pan.
- While the pudding cools, make the icing: Whisk the icing ingredients together in a small bowl until smooth.
- Serve the pudding in thick slices, still warm, drizzled with the icing.
WHOLE-WHEAT RAISED GLAZED RINGS
MAKES ONE DOZEN plus more if rerolled (plus holes)
TOP POT DOESN’T SERVE WHOLE-WHEAT DOUGHNUTS IN ITS CAFES, BUT AT HOME we often bake with whole-wheat flour. This slightly healthier version of our classic glazed raised rings is made with white whole-wheat flour—we challenge your eaters to notice a difference. You can use this dough for any of our raised doughnut recipes, such as Maple Bars or Pershings. See “Leaving Your Mark” to learn how to transfer the raised rings into the hot oil.
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3 tbsp (four 1/4 oz/7g 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
2 cups/275 g white whole-wheat/ wholemeal flour
2 to 21/2 cups/275 to 340 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
12 tsp vanilla extract
Canola oil, for