Top Pot Hand-Forged Doughnuts - Mark Klebeck [40]
- Add the dry ingredients to the wet ingredients in three separate additions, alternating with the milk, mixing until just combined on low speed each time. The dough will be sticky, like a wet cookie/biscuit dough.
- Transfer the dough to a clean bowl and refrigerate, covered with plastic wrap/cling film, for 1 hour (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 over medium heat to 370°F/185°C. (For frying tips.) Roll out the chilled dough on a counter or cutting board sprinkled with 2 to 3 tbsp gluten-free flour to {L-End} 3/8 in/1 cm thick, or about 9 in/22 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 about 60 sec- onds per side—you won’t be able to see when the doughnuts brown because of the chocolate, but you’ll see a change in texture. Drain on paper towels/absorbent paper.
GLUTEN-FREE OLD-FASHIONED CAKE DOUGHNUTS
MAKES ONE DOZEN if rerolled, plus a few holes
ALTHOUGH THEY WON’T SPLIT QUITE LIKE OLD-FASHIONEDS MADE WITH WHEAT FLOUR, these wheat-free doughnuts, moistened with sour cream, have the same tangy flavor and moist texture. Top your old-fashioneds with a small batch of Top Pot’s Vanilla Doughnut Glaze, Simplest Vanilla Glaze, or Simple Chocolate Icing.
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2 cups/255 g gluten-free all-purpose baking flour (such as Bob’s Red Mill), plus more for rolling and cutting
11/2 tsp baking powder
1 tsp xanthan gum
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, plus glazing or icing
EQUIPMENT
Doughnut cutter (or 23/4 in/7 cm and 11/4 in/3 cm round cutters)
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- Sift the gluten-free flour, baking powder, xanthan gum, 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 mix- ture 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 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 350°F/180°C. Roll out the chilled dough on a counter or cutting board generously floured with gluten-free flour 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 60 to 75 seconds