Ring Doughnuts Recipes
YEAST DOUGHNUTS
Provided by Alton Brown
Categories dessert
Time 2h27m
Yield 20 to 25 doughnuts
Number Of Ingredients 10
Steps:
- 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. 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 placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.
RING DOUGHNUTS
Master the ultimate ring doughnuts. When it comes to the execution, the devil is in the details: grab a ruler, set your timer and have a thermometer handy.
Provided by Barney Desmazery
Categories Dessert, Treat
Time 45m
Yield Makes 6 ring doughnuts plus 6 mini bites
Number Of Ingredients 12
Steps:
- Tip the flour, sugar, yeast and 1 tsp salt into a bowl and mix to combine. Pour in the milk, egg and vanilla, and bring everything together with your hands into a rough dough, making sure all the flour is mixed in. Or, do this using a stand mixer. Cover with a clean, damp cloth and set aside for 30 mins.
- Tip the dough onto a clean surface and knead for 10-15 mins by hand or 5-8 mins in a stand mixer on low speed until springy and glossy. Use your hands to work the softened butter into the dough - this will take about 5 mins. At first, it will look like it's not coming together, but keep working the dough through your fingers and it will become smooth and glossy. Form the dough into a ball and return it to the bowl. Cover and leave in a warm place to prove for 2-3 hrs, or until nearly doubled in size. Line a baking tray with baking parchment.
- Roll the dough out on a lightly floured surface to a 2cm thickness, then use a 9cm cutter to stamp out as many circles as you can. Use a 4cm cutter to stamp out the middles. Re-roll the trimmings (including the middles) and stamp out more (you should end up with six ring doughnuts). Re-roll any remaining trimmings and use the 4cm cutter to stamp out five or six mini bites. Put the doughnuts and bites on the prepared tray, cover with a clean tea towel and leave to prove in a warm place for another 2-3 hrs, or in the fridge overnight until doubled in size. The lightness of the doughnuts depends on this second proving, and a longer prove in the fridge will give the doughnuts more flavour.
- Fill a deep-fat fryer following manufacturer's instructions, or a heavy-based pan, ensuring it is no more than a third full. Heat to 170C or until a cube of bread dropped in browns in 30 seconds. Carefully lift two or three doughnuts from the tray and slide them into the hot oil using a floured spatula. Fry for 2 mins each side until puffed up and golden brown, then remove to a sheet of kitchen paper using a slotted spoon or tongs. Leave to cool. Repeat with the remaining doughnuts, then fry all the mini bites for a total of 2 mins.
- When the doughnuts and bites have cooled, you can either coat them in sugar or a glaze. For sugar doughnuts, combine the sugar and cinnamon, then toss with the doughnuts. For glazed doughnuts, sift the icing sugar into a bowl and mix in 2 tbsp cold water until you have a runny icing. Dip in the doughnuts, then decorate with the toppings of your choice. Best eaten straightaway, but will keep in an airtight container for a day.
Nutrition Facts : Calories 560 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 56 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium
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