Sunday, November 21, 2010

The Making of Donuts

Idea for homemade small ring-shaped cakes fried in a fat aka donuts stroked Hubbostrich one Sunday morning. We used The Joy of Cooking recipe for sour cream donuts. It was not going to take that long if we didn't have to walk to a nearby grocery store for cooking oil.

After gathering wet ingredients, mixing in the stand up mixer and a bit of folding of dry ingredients, Hubbostrich went to roll and cut the dough. We substituted some of the all purpose flour with whole wheat flour. We regretted this decision later on as the donuts came out a bit bread-y.

Roll and cut

Rolling and cutting. Rim of glass of appropriate size can be used instead of a biscuit or donut cutter.

I cut the inner holes to complete the donuts using the rim of a shot glass. I then transferred the cut donuts and the holes to a flour covered wax paper on top of a flat surface.

Waiting to be fried

Waiting to be fried.

The oil was heated to 375 degree F. Hubbostrich has such thermometer handy to monitor temperature before and during frying. Cooling rack was positioned near the fryer. Also, we resorted to use the smallest of our pans to save oil.

375 deg F

The fat of choice was this blend of canola and vegetable that was on super sale at the grocery store.

Glaze and toppings were to follow once the donuts were cooled for safe handling. Here we also used The Joy of Cooking recipe, it was translucent glaze. I used brandy for liquid and some lemon zest. The choice of toppings were chocolate sprinkles and mixture of roast walnuts and almonds.

Toppings and glaze

Brandy glaze and yummy toppings.

The final products needed to be guarded from donut-predator. Where is Billy The Exterminator when you need him? Next time we will omit the whole wheat and try to make it a little cake-y instead of bread-y.

Left over donuts

Left over donuts.

Daddy donut with his daddy.

Daddy Doughnut and Daddy

No comments: