Top Pot Hand-Forged Doughnuts - Mark Klebeck [44]
TIME
5 minutes active time, plus icing
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- Place the confectioners’/icing sugar, corn/golden syrup, salt, vanilla and maple extracts, 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 doughnut into the warm icing, and let dry for 10 to 15 minutes before serving.
- For icing tips.
PEANUT BUTTER ICING
MAKES ENOUGH FOR ONE DOZEN doughnuts
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1/2 cup/120 ml boiling water, plus more if needed
1/4 cup/60 ml smooth peanut butter, or other smooth nut butter
41/2 cups/1 lb/450 g confectioners’/icing sugar, sifted, plus more if needed
11/2 tsp light corn/golden syrup
1/4 tsp iodized salt
1/4 tsp vanilla extract
TIME
10 minutes active time, plus icing
* * *
- In a small bowl, stir the water and the peanut butter with a fork until completely smooth.
- Place 41/2 cups/450 g confectioners’/icing sugar and the 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. Add the peanut butter mixture. 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. Depending on your brand of peanut or nut butter, you may need to add a bit more water or confectioners’/icing sugar.
- 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.
TRIPLE ORANGE 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
1/4 tsp orange extract
Grated zest of 1 large orange
1/3 cup/75 ml plus 1 tbsp freshly squeezed orange juice, plus more if needed
TIME
10 minutes active time, plus icing
* * *
- Place the confectioners’/icing sugar, corn/ golden syrup, salt, vanilla, orange extract, orange zest, and orange juice 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 orange juice, 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.
Note: This icing depends on orange juice, zest, and extract for a big punch of flavor. It also has a slight orange color, but you can always make it more orange by adding a drop or two each of yellow and red food coloring.
Master Recipe
TOP POT’S VANILLA DOUGHNUT GLAZE
SMALL BATCH MAKES ENOUGH FOR ONE DOZEN cake or ring-shaped doughnuts Big batch makes Enough for one dozen large doughnuts (bars, pershings, twists, fritters, or bullseyes)
* * *
SMALL BATCH
2 cups/200 g confectioners’/icing sugar, sifted
11/2 tsp light corn/golden syrup
1/4 tsp iodized salt
1/2 tsp vanilla extract
1 tbsp granulated sugar
1/2 tsp powdered agar
1/3 cup/75 ml plus 1 tbsp water
BIG BATCH
41/2 cups/1 lb/450 g confectioners’/icing sugar, sifted
1 tbsp light corn/golden syrup
1/2 tsp iodized salt
1 tsp vanilla extract
2 tbsp plus 1 tsp granulated sugar
11/4 tsp powdered agar
2/3 cup/165 ml 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,