Thursday, October 28, 2010
The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.
These puppies turned out to be absolutely delicious, and I am very impressed with myself. Especially since the only time I was able to create this little darlin's was when I had a sick day because I broke my head. (For those who may be concerned, don't worry, I'm okay!)
1. Fill bowl with warm water and sprinkle yeast over. Stir just a little to incorporate, then let sit for 5 minutes until foamy.
2. Heat milk in saucepan over medium heat until just warm.
3. Place shortening in a small, heat-proof bowl and pour warm milk over. Milk should be warm enough to melt shortening.
7. If you have a stand mixer, switch to your dough hook and beat for about 2 minutes until dough pulls away from the edges of the bowl. If you dont, like me, use your hands! Roll up those sleeves and have some fun! The dough will be very sticky at first, and I ended up adding about 2 more cups of flour before it was non-sticky enough to detach itself from my hands. Knead flour into dough gently, and remember if you knead too roughly, you will have tough doughnuts.
8. Transfer dough to a well-oiled bowl, cover with a towel or tea cloth, and let rise for about 1 hour. It will double in size.
recipe from Alton Brown
This makes a ton of glaze, so feel free to halve it.
1/2 cup unsalted butter
1/4 cup whole milk, warmed
1 tablespoon light corn syrup
2 teaspoons vanilla extract
4 ounces bittersweet chocolate, chopped
2 cups confectioners' sugar, sifted
Combine butter, milk, corn syrup, and vanilla in a medium saucepan over medium heat until butter melts completely. Turn heat to low, add chocolate and whisk until melted. Turn off heat and add confectioners' sugar, whisking until smooth. Use immediately, and let doughnuts set 30 minutes before serving.