Top Pot Hand-Forged Doughnuts - Mark Klebeck [38]
Small batch Simplest Vanilla Glaze or Top Pot’s Vanilla Doughnut Glaze
TIME
1 hour active time, plus glazing
EQUIPMENT
Doughnut cutter (or 23/4 in/7 cm and 11/4 in/3 cm round cutters)
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- 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, white whole-wheat/wholemeal flour, and 2 cups/ 275 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 bread/strong 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 doughnuts, flouring the cutter before each cut. (Reroll the dough for additional doughnuts.) Gently transfer the doughnuts (and holes) to two baking sheets/trays sprinkled with 2 tbsp bread/strong 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 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 350°F/180°C. (For frying tips.) When the doughnuts have doubled, carefully place a few in the oil, taking care not to overcrowd them, and fry for about 30 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 doughnuts are still very warm, dip the 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.
BAKED RAISED DOUGHNUTS
MAKES ONE DOZEN plus more if rerolled (plus holes)
COATED WITH CINNAMON SUGAR, THESE DOUGHNUTS ARE BAKED, NOT FRIED— which means less mess, and more kid-friendliness. It’s not necessary, but here’s your chance to use a doughnut pan. Equipped with six indentations for doughnuts, these nonstick pans yield baked doughnuts that are rounded on both the top and the bottom. Of course, you could ice or glaze these doughnuts, instead of using the cinnamon sugar.
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BAKED DOUGHNUTS
2 tbsp plus 1 tsp (three 1/4 oz/7 g packages) 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