Doughnuts

I have to admit that I think I may have put on weight just writing about this home made treat, but donuts are definitely a favourite with young and old alike. Shops such as Tesco sell them in bags of 10 a go and Krispy Kreme has built an entire empire from our love affair with circular, iced, deep fried dough. But with Krispy Kreme doughnuts costing over a pound each, that little treat can be dangerous for your purse as well as your waistline.

I have learnt that there are two types of doughnut (by which I don't mean the ones with the holes and the ones without). There is the kind that is leavened (An agent that causes batter or dough to rise) with yeast and the kind that is leavened with baking powder (Krispy Kreme Doughnuts are yeast-raised)

Baking Powder Doughnut

• 576 flour
• 4 tsp baking powder
• 1 tsp freshly grated nutmeg
• 1/2 tsp salt
• 2 eggs
• 201g sugar
• 2 Tbs unsalted butter, melted
• 8 fl oz milk
• 1 tsp vanilla

Sift together the dry ingredients.
Beat eggs with sugar until light. Add butter, milk, and vanilla. Add dry ingredients and mix until a soft dough is formed. Do not over mix. If dough is too soft to roll, chill it for an hour.
Roll dough out 3/8 inch thick on a floured surface and cut with donut cutters. Fry in 370 degree oil until golden on both sides, turning once.
Remove from oil, hold over hot oil for a few minutes to drain, and then finish draining on absorbent paper. While still warm shake in sugar, sugar- cinnamon mixture, dip in glaze of choice, or dust with powdered sugar.

Yeast Doughnut

• 16 fl oz milk

• 113g unsalted butter

• 201g sugar

• 1 tbs salt

• 1 pkg yeast

• 1 tsp sugar

• 2 fl oz warm water

• 1 tsp baking powder

• 1/2 tsp baking soda

• 250g mashed potatoes, no salt or pepper

• 3 egg yolks

• 1024g flour
  

Scald milk (ring it nearly to a boil (185°F, 85°C, or more), preferably in a thick-bottomed pan, and stirring actively, to keep a protein skin from forming on the surface and keep the proteins and sugar from sticking to the bottom. ). Stir in butter, salt, and sugar . Cool to lukewarm.
Sprinkle 1 tsp sugar, and yeast over water. Set aside for 5 minutes. Add to milk mixture. Add baking powder, baking soda, potatoes. yolks, and 256g of flour to milk. Beat with an electric mixer at medium speed until smooth. 2 minutes.
Add remaining flour gradually, beating well. Dough will be soft. Place in greased bowl, grease top and cover. Let rise for two hours.
Turn dough out and roll on floured surface, 1/4 inch thick.Cut with floured cutter. Cover and let rise one hour.
Fry a few at a time until golden. Drain. Glaze, frost, roll in sugar, or eat plain.
Plain Glaze

2.5 fl oz boiling water mixed with 201g confectioners sugar. Mix well and dip warm donuts in mixture.