The doughnuts come in many forms, and many kind of the dough and batter too. And host for this month (Lori) let us make the decision, she gave a lot of recipe for doughnut: yeast doughnut, cake doughnut, pumpkin doughnuts, and raspberry jam bomboloni. We can use any type of toppings and fillings, any shape, any size and add ingredients to the batters to make flavored doughnuts. The possibilities are endless. It's a load of things which you can create from "simple doughnut"
Anyway when it comes to me it easy, I only choose the one that I never made it before, simple cake doughnut. Most of the time I made the yeast doughnut for my family, but for the cake doughnut, I really don't know why I didn't make it, haha. My decision is right, anyone in the family love this kinds of doughnut too.
I use the Old-Fashioned Buttermilk Cake Doughnuts recipe (from Nancy Silverton recipe).
But I think that my all purpose flour has less protein than the one in the US, because I had to knead about 50g of the flour into the dough to make it manageable. So, you can use the same amount of flour as given in the recipe, then add more if the dough is very sticky.
For the flavor, I didn't add the flavor into the dough, but using a glaze instead, the strawberry milk glaze is sweet and very fragrance ^^, anyway you can just eat the doughnut plain or sprinkle with icing sugar, it's delicious in any ways, haha.
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.
Old-Fashioned Buttermilk Cake Doughnuts
with Strawberry milk glaze
Yield: About 15 doughnuts & 15 doughnut holes, depending on size
Preparation time: Hands on prep time - 25 minutes
Cooking time - 12 minutes
Sour Cream ¼ cup / 60 ml / 60 gm / 2 oz
All Purpose Flour 3 ¼ cup / 780 ml / 455 gm / 16 oz + extra for dusting surface
(*It's too soft and very sticky,
I have to knead 50g of the flour to the dough before cutting it)
White Granulated Sugar ¾ cup / 180 ml / 170 gm / 6 oz
Baking Soda ½ teaspoon / 2.5 ml / 3 gm / .1 oz
Baking Powder 1 teaspoon / 5 ml / 6 gm / .2 oz
Kosher (Flaked) Salt 1 teaspoon / 5 ml / 6 gm / .2 oz (If using table salt, only use ½ teaspoon)
Nutmeg, grated 1.5 teaspoon / 7.5 ml / 9 gm / .3 oz
Active Dry Yeast 1 1/8 teaspoon / 5.6 ml / 3.5 gm / .125 oz
(*I use 3/4tsp instant dry yeast)
Buttermilk ¾ cup + 2 Tablespoon / 210 ml / 225 gm / 7 ¾ oz
Egg, Large 1
Egg Yolk, Large 2
Pure Vanilla Extract 1 Tablespoon / 15 ml
Strawberry milk glaze:
Icing Sugar 200g
Frozen strawberry 36 g
Whipping cream 24g
1. In a small stainless-steel bowl set over a pot of gently simmering water, heat the sour cream until just warm.
2. Heat the oil to 375°F/190°C.
3. Over a large mixing bowl, sift together the flour, sugar, baking soda, baking powder, salt, nutmeg; make a large well in the center. Place the yeast in the well; pour the sour cream over it. Allow it to soften (if using packed fresh yeast), about 1 minute.
4. Pour the buttermilk, whole egg, egg yolks, and vanilla extract into the well. Using one hand, gradually draw in the dry ingredients. The mixture should be fairly smooth before you draw in more flour. Mix until it is completely incorporated. The dough will be very sticky. Wash and dry your hands and dust them with flour.
5. Sift an even layer of flour onto a work surface. Don’t be afraid to use a lot of flour. You don’t want the doughnuts sticking to your counter. Scrape dough out of bowl onto the surface; sift another layer of flour over dough. Working quickly, pat dough into an even 1/2-inch (12.5 mm) thickness. Dip cutter in flour and, cutting as closely together as possible, cut out the doughnuts and holes. Place holes and doughnuts on a floured surface. Working quickly, gather scraps of dough together, pat into 1/2-inch (12.5 mm) thickness, and cut out remaining doughnuts and holes.
6. Drop three to four doughnuts at a time into the hot oil. Once they turn golden brown, turn them and cook the other side. Cooking times may vary, but with my oil at 375 °F/190°C, I found they only took about 20 to 30 seconds per side.
7. Once cooked, place on a baking sheet covered with paper towels to drain.
Beat all the strawberry and whipping cream, add the icing sugar, mix until well combine.
Dip the doughnut into the glaze.
Let the glaze set then serve.
October 2010 Daring Bakers Challenge #45:
Let's Go Nuts for Doughnuts!
Old-Fashioned Buttermilk Cake Doughnuts with Strawberry milk glaze