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DB Challenge: Doughnuts!

October 31, 2010
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Doughnuts, doughnuts, doughnuts; Oh My! If there was one food that F. would choose to eat forever and ever, I think  doughnuts very well could be his pick. Lucky for him, 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. The recipe I tried was for Alton Brown’s yeast doughnut finished with a dusting of powered sugar.

Since it’s just F. & me, I halved the recipe as follows. The first step is to create the dough.

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First, combine in a saucepan over medium heat 3/4 Cups whole Milk with 2 Tablespoons of butter until the butter melts. Once melted, remove from heat and allow to cool. While the milk is cooling to lukewarm, combine 1/4 Ounce yeast with 1/6 Cup of water hot out of the tap.

When the milk mixture has cooled, add both liquids into a mixture bowl on a Stand Mixer. Add one beaten egg, 2 Tablespoons sugar, 3/4 Teaspoon salt, and 11.5 ounces of all purpose flour. Mix on low until combined, and then mix on medium until the mixture pulls away from the sides and looks smooth, about 3-4 minutes.

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Then it’s time to let the dough rise. In a greased bowl, allow the dough to rise for one hour. Then it’s time to roll it out! On a well floured surface, dump out the dough and flour the top of the dough before rolling the dough to 3/8 of an inch. Cut out your doughnuts to 2.5 inches across, and punch out an half inch doughnut whole. I had a biscuit cutter for the doughnuts, but ended up using a soy sauce cap for the doughnut holes. Once you’ve got your doughnuts cut, allow them to rise for 3o minutes before frying.

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Finally, heat some oil to about 365 degrees Fahrenheit and fry the doughnuts and holes for a minute a side. Allow them to cool before dusting with sugar or glazing. You know what follows!

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