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Spiced Sugar Doughnuts!


 

I couldn’t wait…I had to take a bite…and then several more.  These are seriously good.  But c’mon…who could say no to homemade doughnuts…?  My neighbors couldn’t…my husband couldn’t, I couldn’t, and my poor office mates who receive many-a-baked-good…could not say no!

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.

Recipe thanks to Alton Brown

Yeast Doughnuts!

Ingredients
  • 1 1/2 cups milk
  • 2 1/2 ounces vegetable shortening, approximately 1/3 cup
  • 2 packages instant yeast
  • 1/3 cup warm water (95 to 105 degrees F)
  • 2 eggs, beaten
  • 1/4 cup sugar
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground nutmeg
  • 23 ounces all-purpose flour, plus more for dusting surface
  • Peanut or vegetable oil, for frying (1 to 1/2 gallons, depending on fryer)
Directions

Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. Place the shortening in a bowl and pour warmed milk over. Set aside.


In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes.


After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm.

Bet you didn’t know what fresh nutmeg looked like, did you?  It looks like a nut with very pretty insides once you start to grate it.  Fresh nutmeg was a revelation to me when I was living in France…it’s all they use.  The nuts left whole will keep for quite a while, and it is a much fresher taste than the already grated stuff you find in the spice aisle.


Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined.


Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.


On a well-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring and using a 7/8-inch ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.

Preheat the oil in a deep fryer or Dutch oven to 365 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side.

Transfer to a cooling rack or paper towels placed in baking pan. Allow to cool for a few minutes before rolling in your spiced sugar.

The makings of spiced sugar – ginger, allspice, nutmeg, and cinnamon, I added just a touch of black pepper as well.

Mix it all together and once the doughnuts have cooled off, drop the doughnuts in the sugar and shake, roll, toss…whatever you need to do to coat them in wonderful delicious spiced sugary goodness.

Don’t forget to sample your finished product – very important step.  Pile high on platter, marvel at your work and then deliver to whomever is deserving of such love in the form of pure doughnutty heaven.


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3 Comments Post a comment
  1. Yummmm! You make it all look so deceptively easy. Where do you put your dough while it’s rising–or how warm should it be? (I seem to have trouble getting dough to rise.)

    November 13, 2010
    • Hey Nancy,
      My oven happens to have a setting for proofing – which barely warms the oven to about 75 or 80 degrees – and (as long as you remember to not turn your oven on) the oven is a draft free place to let your dough rise. I use a big plastic bowl. It also helps that this recipe called for two whole yeast packets!

      November 13, 2010
      • Thanks for the tip!

        November 14, 2010

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