Top Pot Hand-Forged Doughnuts - Mark Klebeck [46]
BIG BATCH
41/2 cups/1 lb/450 g confectioners’/icing sugar, sifted
2 tsp light corn/golden syrup
1/4 tsp iodized salt
3/4 tsp vanilla extract
11/2 tbsp berry jam
1/2 cup/120 ml hot water, plus more if needed
TIME
5 minutes active time, plus glazing
* * *
- Place the confectioners’/icing sugar, corn/ golden syrup, salt, vanilla, jam, 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 glaze seems too thick, add more hot water, a teaspoon at a time.
- To glaze, dip one side of each hot doughnut into the warm glaze, and let dry for 10 to 15 minutes before serving.
- For glazing tips.
Tip: You can use any jam you have on hand—just make sure it’s not too chunky, or the color won’t spread well, and you’ll wind up with goopy spots on top of your doughnuts.
LAVENDER GLAZE
MAKES ENOUGH FOR ONE dozen doughnuts
USE CULINARY LAVENDER HERE, WHICH YOU CAN FIND in the bulk foods section of many large natural grocers.
* * *
1/3 cup/75 ml plus 2 tbsp water, plus more if needed
1 tsp dried culinary lavender, finely chopped
31/2 cups/350 g confectioners’/ icing sugar, sifted
11/2 tsp light corn/golden syrup
1/4 tsp iodized salt
1/2 tsp vanilla extract
TIME
5 minutes active time, plus glazing
* * *
- First, combine the water and the lavender in a small saucepan. Bring to a boil over high heat, and simmer for 1 minute. Remove from the heat, and set aside.
- Place the remaining ingredients in a large mixing bowl or in the work bowl of a stand mixer fitted with the paddle attachment. Add the lavender water. 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 glaze seems too thick, add more hot water, a teaspoon at a time.
- To glaze, dip one side of each hot doughnut into the warm glaze, and let dry for 10 to 15 minutes before serving.
- For glazing tips.
TOPPINGS
Top each doughnut immediately after it’s been dipped into icing. If you wait until all of the dough-nuts are dipped, they dry, and the toppings won’t stick. The ingredients here top a dozen freshly iced or glazed doughnuts.
SANDY TOPPINGS
With the exception of confectioners’/icing sugar and cocoa toppings, the toppings that follow should be applied to the entire unglazed doughnut, when piping hot. You can place the ingredient(s) in a large bowl and roll each doughnut individually as soon as they’re cool enough to handle. In the case of confectioners’/icing sugar or cocoa, place completely cooled doughnuts in a large brown paper bag along with the ingredient(s), fold the top to seal, and shake the bag to coat the doughnuts.
Cardamom sugar
2 cups/400 g sugar mixed with 1 tbsp ground cardamom
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Cinnamon sugar
2 cups/400 g sugar mixed with 1 tbsp ground cinnamon
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Confectioners’/icing sugar
2 cups/200 g confectioners’/icing sugar, sifted; coat when the doughnuts are completely cool
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Ginger sugar
2 cups/400 g sugar mixed with 1 tbsp ground ginger
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Sugar
2 cups/400 g sugar
Sweet cocoa
2 cups/200 g confectioners’/icing sugar, sifted, mixed with 3 tbsp unsweetened cocoa powder; coat when the doughnuts are completely cool
CHUNKY TOPPINGS
Bacon
8 oz/225 g bacon that’s been chopped into tiny pieces and cooked until crisp
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Chocolate chips or finely chopped chocolate, or candy pieces
2 cups/170 g chocolate chips
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Coconut
11/2 cups/135 g sweetened shredded/ desiccated coconut
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Crushed cookies (gingersnaps, Oreos, etc.)
10 cookies
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Nuts
1 cup/115 g chopped walnuts, pecans, hazelnuts, or peanuts
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Sprinkles/sugar strands, or finely chopped very strong mints
1 cup/240 ml sprinkles/sugar strands, any color
RESOURCES
Most ingredients