Top Pot Hand-Forged Doughnuts - Mark Klebeck [42]
Keep in mind that the icing and glaze recipes used previously in this book may be combined with almost any doughnut—try dipping Classic Twists in Coconut Glaze, slathering Maple Bars with Dulce de Leche Icing instead of the traditional maple, or coating Whole-Wheat Raised Glazed Rings in Pumpkin Glaze.
Master Recipe:
TOP POT’S WHITE DOUGHNUT ICING
MAKES ENOUGH FOR ONE DOZEN doughnuts
* * *
31/4 cups/320 g confectioners’/icing sugar, sifted
11/2 tsp light corn/golden syrup
1/4 tsp iodized salt
1/4 tsp vanilla extract
1 tbsp granulated sugar
1/2 tsp powdered agar
1/3 cup/75 ml plus 1 tbsp water
TIME
15 minutes active time, plus icing
* * *
- Place the confectioners’/icing sugar, corn/ golden syrup, salt, and vanilla in a large mixing bowl or in the work bowl of a stand mixer fitted with the paddle attachment. Set aside.
- Next, make a syrup with the granulated sugar, agar, and water. Whisk the granulated sugar, agar, and water together in a small saucepan. Bring to a boil over high heat, then reduce the heat to medium and simmer for 1 minute, stirring occasionally. Add the syrup to the confectioners’/icing sugar bowl. Using a whisk, or with the machine on low speed, blend until the mixture is smooth and all of the sugar has been incorporated, scraping the sides of the bowl with a rubber spatula if necessary.
- To ice, immediately dip one side of each cooled doughnut into the warm icing, and let dry for 10 to 15 minutes before serving.
- For icing tips.
Master Recipe:
TOP POT’S CHOCOLATE DOUGHNUT ICING
MAKES ENOUGH FOR ONE DOZEN doughnuts
* * *
31/4 cups/320 g confectioners’/ icing sugar, sifted
11/2 tsp light corn/golden syrup
1/4 tsp iodized salt
1/4 tsp vanilla extract
1 tbsp granulated sugar
1/2 tsp powdered agar
1/3 cup/75 ml plus 1 tbsp water
2/3 cup/115 g semisweet/plain chocolate chips or chopped semisweet/plain chocolate, melted
TIME
15 minutes active time, plus icing
* * *
- Place the confectioners’/icing sugar, corn/ golden syrup, salt, and vanilla in a large mixing bowl or in the work bowl of a stand mixer fitted with the paddle attachment. Set aside.
- Next, make a syrup with the granulated sugar, agar, and water: Whisk the granulated sugar, agar, and water together in a small saucepan. Bring to a boil over high heat, then reduce the heat to medium and simmer for 1 minute, stirring occasionally. Add the syrup to the confectioners’/icing sugar bowl. Using a whisk, or with the machine on low speed, blend until the mixture is smooth and all of the sugar has been incorporated, scraping the sides of the bowl with a rubber spatula if necessary. Add the chocolate, and stir to combine completely.
- To ice, immediately dip one side of each cooled doughnut into the warm icing, and let dry for 10 to 15 minutes before serving.
- For icing tips.
SIMPLE WHITE ICING
MAKES ENOUGH FOR ONE DOZEN doughnuts
* * *
41/2 cups/1 lb/450 g confectioners’/icing sugar, sifted
11/2 tsp light corn/golden syrup
1/4 tsp iodized salt
1/4 tsp vanilla extract
1/3 cup/75 ml plus 1 tbsp hot water, plus more if needed
TIME
5 minutes active time, plus icing
* * *
- Place the confectioners’/icing sugar, corn/golden syrup, salt, vanilla, and hot water in a large mixing bowl or in the work bowl of a stand mixer fitted with the paddle attachment. Using a whisk, or with the machine on low speed, blend until the mixture is smooth and all of the sugar has been incorporated, scraping the sides of the bowl with a rubber spatula if necessary. If the icing seems too thick, add more hot water, a teaspoon at a time.
- To ice, dip one side of each cooled dough- nut into the warm icing, and let dry for 10 to 15 minutes before serving.
- For icing tips.
SIMPLE CHOCOLATE ICING
MAKES ENOUGH FOR ONE DOZEN doughnuts
* * *
41/2 cups/1 lb/450 g confectioners’/icing sugar, sifted
11/2 tsp light corn/golden syrup
1/4 tsp iodized salt1/4 tsp vanilla extract
1/3 cup/75 ml plus 2 tbsp hot water,