Wednesday, April 11, 2012

Mini Doughnuts

Warning! Yeast recipe ahead! If you are as averse to yeast as I am, turn away now.

So, I've pretty much mastered the muffin. This week I decided to branch out and try something new. I saw this recipe in December's Food Network Magazine and thought I would give it a whirl. I've never had much luck with any sort of bread made with yeast, so I knew this would be a challenge.

I made his and her's mini doughnuts. Glazed, plain doughnuts for the hubby, raspberry-filled jelly doughnuts for me. After taste testing both, I'm partial to the raspberry. No surprise there!

This is a time consuming recipe since you have to let the dough rise. I made the dough first thing this morning, then let it rise for 4 hours while I cleaned up the house. I did take peeks at the dough throughout the morning, just to make sure it was rising. I was ecstatic that it seemed to quadruple in 4 hours.

Only one problem now. What sort of yeast-y item should I tackle next? The possibilities are endless.

Oh, and I made these without the help of a stand mixer. I'm pretty proud, I must admit :)

1 cup warm milk
1 tsp dry active yeast
1/4 cup sugar
1/2 tsp salt
2 tsp vanilla
2 large eggs
2 cups flour
4 tbsp butter, softened
Canola oil (for frying)
Jelly (for filling)
Powdered sugar (Garnish)

Vanilla Glaze

1. Combine the warm milk and yeast in a large bowl. Let sit for 5 minutes, or until foamy.
2. Add the sugar, salt, vanilla, and eggs and whisk until blended. Stir in the flour, mix to combine. Dough will be sticky, but not wet when finished. Add the butter and mix until smooth.
3. Spray a large bowl with cooking spray, add the dough, and cover with plastic wrap. Place bowl in the refrigerator and let rise for 4 hours.
4. Line 2 cookie pans with parchment paper and lightly flour. Turn dough out onto a lightly floured surface. Dust dough with flour and roll dough out to 1/2 inch thickness. Cut rounds out with a cookie cutter. Place on prepared cookie sheets. Cover with plastic wrap and let rise for 1 hour in a warm area.
5. In a large pot, heat 2-3 inches of canola oil to 360 degrees. Working in batches, fry the doughnuts until golden brown (1-2 minutes). Using tongs, remove to paper towels to drain.
6. Fill a pastry bag with jelly. Insert tip of pastry bag into doughnut and gently squeeze to fill. Repeat with half the doughnuts. Prepare vanilla glaze, drizzle glaze on other half of doughnuts.
7. Sift powdered sugar over doughnuts to finish. Let cool completely before storage.

Recipe courtesy of Food Network

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