Saturday, July 23, 2011

Time To Get Up And Make The Donuts!

I'm not going to talk about anything else.  I started to write other things about Cori being in New York... my mother telling me about smelling Krispy Kremes down the street... the sweatmageddon happening outside... and none of it seemed to build this up enough.


I can see your halo.


This is about donuts, kids.  Yeasty, chocolate-glazed wonders that came out of MY kitchen.


Yeast foam timer.  Dry ingredients.  Egg yolks at the ready.


What?  That's not real life.  There's no way that's real life.


Risen donut dough.  Can I eat it yet?!?



It is.  I did it.  Ohmydearsweetlord did I do it.


Look at that little guy.  I just want to pinch him!


All rolled out and waiting to get punched.


Fancy biscuit cutters.


There are 4 of these donuts left to bring into work (I ate 5 yesterday), plus some donut holes.  What... you thought I forgot about those, did ya?   I got you covered.


Um... they look like teething rings.


Let me just get a neon sign in my window and serve coffee.  We got Donut Town up in here.  Look at that assembly line!


Make sure you get the temperature right, Kasey!  Jeez-uh.


*ehem* Perfection.


Cinnamon... sugar... holes...



Glaze 'em.  Sprinkle stuff on 'em.  DONE DID.




A Donut Recipe
Recipe lifted with love from Joy the Baker

1 packet active dry yeast
2 tbsps warm water (105-115 degrees)
3 1/4 cup flour, plus more for sprinkling and rolling
1 cup whole milk, room temperature
1/2 stick (1/4 cup) unsalted butter, room temperature
3 large egg yolks
2 tbsps sugar
1 1/2 tsps salt
1/2 tsp cinnamon
roughly 10 cups peanut oil, for frying


1. In a small bowl, mix the yeast with the warm water.  Let sit for 5 minutes until foam "blooms" in the bowl.  If it does not foam, throw it out and start again with new yeast.

2. In a standing mixer with the dough hook attachment, combine the flour, milk, butter, egg yolks, sugar, salt, cinnamon, and yeast mixture.  Mix at low speed until you get a shaggy, soft dough.  Turn mixer off, scrape down the sides of the bowl briefly, and then turn back on to medium-high for about 3 minutes.  You want a stiff dough that cleans the sides of the bowl for you.  (You may have to hold the plastic shield on the bowl while it kneads, since it seems to want to throw the dough over the edge a lot.)

3.  Sprinkle the dough ball with a little bit of flour to prevent a crust from forming.  Let rest in the bowl with a kitchen towel over the top (non-terry cloth) for 1 1/2 - 2 hours in a warm, draft-free place.  It should double in size.

4. On a lightly floured countertop, turnout your dough and roll into a circle of 12" in diameter.  Using a 3 inch biscuit cutter, punch out 12 donuts, then go back with a 1 inch biscuit cutter and punch the middle of them (donuts, meet donut holes).  Make sure you punch the donuts as close as you can together, because you absolutely cannot put all the scraps together and re-roll the dough.  It will be too tough and won't stick to eachother.  Throw out the scraps.  On a lightly floured baking sheet, place all your donuts and donut holes and cover with a non-terry cloth dishtowel, allowing to rest in a warm spot for 30 minutes. 

5. Meanwhile, pour enough peanut oil into a tall, heavy pot until it is 2 1/2 inches deep (let's not kid around here... you are deep fryin').  Heat on medium-low until a candy thermometer reads 350 degrees.

6. Working in batches of 3, place a donut into the hot oil for about 1 minute per side.  You'll flip when the first side gets a nice golden tan.  Flip with a slotted spoot or mesh skimmer.  Once both sides are done, remove with the slotted spoon/skimmer and transfer donuts to a wire cooling rack set on top of a rimmed cookie sheet.  Allow oil to drip off.  Let oil get back to 350 degrees before you put the next batch in.  Repeat with the rest of the donuts.

7.  For the donut holes, you'll work much more quickly.  Work in batches of 4 and only cook for about 30 seconds per side.  Flip and cook the other side.  Drain on the same rack as the donuts. 

*if you want cinnamon sugar donut holes, skip the drying rack and place them into a bowl filled with a mixture of 1 cup sugar and 2 tsps cinnamon.  roll around in the mixture until thoroughly coated and then put on a seperate rack to cool*


Chocolate Glaze
This is enough for TWO batches of donuts... just sayin'.

1/2 cup unsalted butter, softened
1/4 whole milk, at room temperature
1 tbsp light corn syrup
1 tbsp Bailey's Irish Creme (optional)
2 tsps vanilla extract
4 ounces dark chocolate chips
2 cups powdered sugar, sifted

1. In a medium sauce pan on medium heat, melt together the butter, milk, corn syrup, liquor, and vanilla.  When the butter has just melted, whisk in the chocoalte chips until melted and smooth. 

2. Turn off the heat and whisk in the powdered sugar until completely smooth.  Place over a bowl of warm water (to keep the glaze from setting too quickly).

3. Using your hands, dip your donut into the glaze and place on a cooling rack.  While the glaze is still warm and melty, sprinkle with whatever you want (i.e sprinkles, sugar balls, peanuts, mini m&m's, heathbar bits, mini chocolate chips).  Allow the glaze to set for at least a half hour.  Done!

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