Doughnut Extravaganza - Doughnuts from Scratch

In JULY we met at the Bourgeois' home for our much-anticipated Doughnut Night. Michelle Fisher showed us how to make doughnuts from scratch, and Heather Crowther showed us a simpler doughnut recipe from biscuits.

Michelle's Doughnuts

Notes from Michelle: These doughnuts are light and fluffy-yum! Resist the urge to add more flour - it will make the doughnuts too dense. Knead in just enough flour to keep it from sticking as you roll it out. Enjoy!

1.5 cups milk
2.5 oz vegetable shortening, approx 1/3 cup
2 packages instant yeast (4.5 tsp)
1/3 cup warm water (95 to 105 degrees F)
2 eggs, beaten
1/4 cup sugar
1.5 tsp salt
1/8 to 1/2 tsp freshly ground nutmeg
23 oz all-purpose flour, plus more for dusting surface (approx 4 3/4 to 5 1/4 cups) - DON'T ADD TOO MUCH! DOUGH WILL BE STICKY!
Peanut or vegetable oil, for frying

Directions
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 owl 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.

Nicole rolling out the doughCut out dough using a 2.5 inch doughnut cutter or pastry ring, and using a 7/8-inch ring for the center hole. 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 up to 1 minute per side.

Michelle frying doughnuts

Transfer to a cooling rack placed in backing pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired, but Michelle never waits this long!

Makes 20 to 25 doughnuts.


Doughnut Glaze
(makes enough glaze for 20 to 25 doughnuts)
1/4 cup whole milk
1 tsp vanilla extract
2 cups confectioners' sugar

Combine milk and vanilla in a medium saucepan, and heat over low heat until warm. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze, one at a time, and set on a draining rack place on a cookie sheet for 5 minutes before serving.


Chocolate Doughnut Glaze
(makes enough glze for 20 to 25 doughnuts)
1/2 cup unsalted butter
1/4 cup whole milk, warmed
1 tablespoon light corn syrup
2 tsp vanilla extract
4 oz bittersweet chocolate, chopped
2 cups confectioners' sugar, sifted

Combine butter, milk, corn syrup, and vanilla in a medium saucepan, and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, and the powdered sugar, and whisk until smooth.

Michelle's sister Tiffany making the chocolate glaze

Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow the glaze to set for 30 minutes before serving.