2 cups/225 g cake flour/soft-wheat flour, plus more for rolling and cutting
1/2 cup/50 g unsweetened Dutch-processed cocoa powder
1 1/2 tsp. baking powder
1 tsp. iodized salt
3/4 tsp. ground nutmeg
1/2 cup/100 g granulated sugar
2 tbsp. shortening/vegetable lard, (trans-fat-free preferred)
2 large egg yolks
1 cup/240 ml sour cream Canola oil, for frying
Doughnut cutter (or 23/4 in/7 cm and 11/4 in/3 cm round cutters).
1. Sift the flour, cocoa powder, baking powder, salt, and nutmeg together into a medium bowl, and set aside. In a stand mixer fitted with the paddle attachment, mix the sugar and shortening/vegetable lard for 1 minute on low speed, until sandy. Add the egg yolks, then mix for 1 more minute on medium speed, scraping the sides of the bowl with a rubber spatula if necessary, until the mixture is light colored and thick.
2. Add the dry ingredients to the wet ingredients in three separate additions, alternating with the sour cream, mixing until just combined on low speed and scraping the sides of the bowl each time. The dough will be sticky, like cookie/biscuit dough.
3. Transfer the dough to a clean bowl and refrigerate, covered with plastic wrap/cling film, for 45 minutes (or up to 24 hours).
4. Using a candy thermometer to measure the temperature, heat oil (at least 2 in/5 cm deep) in a deep fryer, large pot, or high-sided frying pan to 325°F/165°C.
5. Roll out the chilled dough on a generously floured counter or cutting board to 1/2 in/12 mm thick, or about 8 in/20 cm in diameter, flouring the top of the dough and the rolling pin as necessary to prevent sticking. Cut into as many doughnuts and holes as possible, dipping the cutter into flour before each cut.
6. Fold and gently re-roll the dough to make extra holes (working with floured hands makes the dough less sticky), and cut again. Shake any excess flour off the doughnuts before carefully adding them to the hot oil a few at a time, taking care not to crowd them. Once the doughnuts float, fry for 15 seconds, then gently flip them. Fry for 75 to 90 seconds, until cracked, then flip and fry the first side again for 60 to 75 seconds. Transfer to a rack set over paper towels/absorbent paper.
Makes 1 dozen doughnuts and doughnut holes.
Top Pot's Vanilla Doughnut Glaze
Makes enough for 1 dozen cake or ring-shaped doughnuts.
2 cups/200 g confectioners’/icing sugar, sifted
1 1/2 tsp. light corn/golden syrup
1/4 tsp. iodized salt
1/2 tsp. vanilla extract
1 tbsp. granulated sugar
1/2 tsp. powdered agar
1/3 cup/75 ml plus 1 tbsp. water
1. Place the confectioners’/icing sugar, corn/golden syrup, salt, and vanilla in a large mixing bowl or in the work bowl of a stand mixer fitted with the paddle attachment. Set aside.
2. Next, make a syrup with the granulated sugar, agar, and water. Whisk the granulated sugar, agar, and water together in a small saucepan. Bring to a boil over high heat, then reduce the heat to medium and simmer for 1 minute, stirring occasionally. Add the syrup to the confectioners’/icing sugar bowl. Using a whisk, or with the machine on low speed, blend until the mixture is smooth and all of the sugar has been incorporated, scraping the sides of the bowl with a rubber spatula if necessary.
3. To glaze, immediately dip one side of each hot doughnut into the warm glaze, and let dry for 10 to 15 minutes before serving.
Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker. Chronicle Books (September 21, 2011).
Date: August 18, 2012