Top Pot Hand-Forged Doughnuts - Mark Klebeck [6]
DOUGHNUT-MAKING TOOLS
We got our start as carpenters, so we’re familiar with the concept of having the right tool for the right job. However, much of the equipment required for doughnut making can be improvised. Here’s what you’ll need and what you can skip—and, in some cases, how you can improvise.
Bench scraper: Although a fat metal spatula without slots will work, a bench scraper, the metal tool many bakers use to cut and form dough, is quite useful in the doughnut-making process. Use it to lift cake doughnuts off your rolling surface and transfer them into hot oil, to move yeast-raised doughnuts without scarring them, or to scrape dough off your cutting surface.
----
Cutter: A traditional doughnut cutter has two concentric rings, one 23/4 in/7 cm across and one 11/4 in/3 cm in diameter. It’s convenient, because you can punch out a doughnut and its hole in one motion, but it’s not necessary. You can easily substitute a jam jar, a pickling jar, or a clean, empty tin can for the outside ring, and a smaller can or plastic bottle cap for the inside ring. Larger doughnut cutters work, but we find that it’s difficult to fry more than one doughnut at a time in a home setting with doughnuts that large. Alternatively, you can pick a doughnut recipe that doesn’t require a cutter—try Maple Bars or Classic Twists.
----
Deep fryer: Electric deep fryers maintain an even temperature for you, which makes the frying process much easier, but they’re not required. for tips on frying in one of the pans you have on hand.
----
Docker: A docker looks like a plastic 4-in/10-cm cylinder with plastic spikes on it; the spiky apparatus is attached to a handle so it rolls like a pizza cutter, leaving behind tons of tiny holes. At Top Pot, we roll it over the dough to poke holes in our yeast-raised bar, bismark, and bullseye doughs before the second rise, to prevent bubbles from forming in the dough during frying. You can use one, but it’s not necessary.
----
Doughnut pans: With the exception of our Baked Raised Doughnuts, a doughnut pan is completely unnecessary—and even with those, it’s not crucial. Skip this gadget.
----
Mesh strainer: At Top Pot, we proof and fry our yeast-raised doughnuts on large racks that can be completely submersed in the oil, which makes removing them easier—but chances are you don’t have a similar set-up. Because they’re more fragile, a large, round mesh strainer, such as the type found in many Asian markets, makes removing yeast-raised doughnuts (as well as any doughnut holes) a cinch. A large slotted spoon will also work.
----
Rolling pin: We use a classic rolling pin for rolling out dough, but an empty bottle of wine wrapped in plastic wrap/cling film also works nicely.
----
Stand mixer: We use a stand mixer—an electric mixer fitted with a large bowl that comes with a paddle attachment for mixing and a dough hook for kneading—for all our recipes. You can use a handheld electric mixer instead: For yeast-raised doughnuts, mix on medium speed with a handheld electric mixer until the dough becomes too firm to mix, then knead in the rest of the flour by hand and proceed as directed. For cake and old-fashioned doughnuts, mix the dough on medium-low speed, taking care not to mix past the point at which all of the flour has been incorporated—you don’t want to overwork the dough—then refrigerate and proceed as directed. All glazes and icings can be whisked together by hand.
----
Thermometer: Because a difference of a few degrees in temperature can drastically affect the results when frying doughnuts, you’ll need a deep-frying or candy thermometer (it’s best to have one that clips to the side of your pot) that goes up to at least 400°F/200°C. Don’t skip this. For more information on frying.
----
Tongs: It’s easiest to flip cake doughnuts with a pair of thin metal tongs, but you can use wooden (not plastic) chopsticks or the wrong end of two long metal spoons as well.
TOP POT BAKERS’ TIPS
Hang around the bakery at our Fifth Avenue store for more than