Top Pot Hand-Forged Doughnuts - Mark Klebeck [43]
2/3 cup/115 g semisweet/plain chocolate chips or chopped semisweet/plain chocolate, melted
TIME
10 minutes active time, plus icing
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- 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. Add the chocolate, and stir to combine completely. If the icing seems too thick, add more hot water, a teaspoon at a time.
- To ice, dip one side of each cooled doughnut into the warm icing, and let dry for 10 to 15 minutes before serving.
- For icing tips.
CARAMEL ICING
MAKES ENOUGH FOR ONE DOZEN doughnuts
THE THICKNESS OF THIS ICING DEPENDS ON HOW WARM THE CARAMEL is when you add it. If you wait a bit too long and it seems thick, add hot water, a teaspoon at a time, until it reaches the desired consistency.
Take care when adding the cream to the caramel; it tends to spatter and bubble a bit.
For a salted caramel icing, double the salt in the icing and sprinkle chunky sea salt onto the doughnuts before the icing dries.
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ICING BASE
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
CARAMEL
1/2 cup/100 g sugar
1/4 cup/60 ml water
1/4 cup/60 ml heavy (whipping)/double cream
TIME
20 minutes active time, plus icing
* * *
- First, make the icing base: 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.
- Next, make the caramel: Combine the sugar and water in a small, nonreactive saucepan over high heat. Stir until the sugar dissolves, then cook at a high simmer, undisturbed, swirling the pan (but not stirring) occasionally until the caramel turns an amber color, 6 to 8 minutes. Remove from the heat. While whisking (or swirling the pan by its handle), carefully add the cream in a slow, steady stream, and continue whisking until the caramel stops bubbling. Let cool for 10 minutes.
- Add the warm caramel to the icing base, and stir to blend. If the icing seems too thick, add more hot water, a teaspoon at a time.
- To ice, dip one side of each cooled doughnut into the warm icing, and let dry for 10 to 15 minutes before serving.
- For icing tips.
PINK 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 to 3 drops red food coloring
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, red food coloring, and hot water in a large mixing bowl or in the work bowl of a stand mixer fitted with the paddle attachment. (We’d use 1 drop of food coloring for light pink, 2 for a medium pink, and 3 for dark pink.) 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 doughnut into the warm icing, and let dry for 10 to 15 minutes before serving.
- For icing tips.
MAPLE 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
3/4 tsp maple extract
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