Friday, October 29, 2010

Daring Bakers October Challenge: Doughnuts

Our October Daring Bakers Challenge was hosted by Lori of Butter Me Up. I was really excited when the challenge was announced because I love a good doughnut. She presented a few different recipe options, and I (of course) chose the pumpkin doughnut from Bon Appétit.  October has been a pretty busy month, so I didn't get around to frying up the dough until late last night.  Because it was late, and I was sleepy I misread the temperature and fried my doughnuts 200 degrees under the directed temperature. Oops. Not to worry, the doughnuts turned out just fine, but I'm curious how different the texture would be had I fried them correctly. Also, I'd add a little more of every spice.

Pumpkin Doughnuts
Recipe from Bon Appétit

3 1/2 cups flour
4 teaspoons baking powder
1 teaspoon table salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon baking soda
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup sugar
3 tablespoons unsalted butter
1 large egg
2 egg yolks
1 teaspoon vanilla extract
½ cup + 1 tablespoon buttermilk
1 cup pumpkin (Canned pure pumpkin or fresh cooked and pureed pumpkin – DON’T use pumpkin pie mix!)
Canola Oil DEPENDS on size of vessel you are frying in – you want THREE (3) inches of oil

Cinnamon and sugar


1. Whisk together the first 8 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended. Beat in egg, then yolks and vanilla. Gradually beat in buttermilk and pumpkin.

2. Using rubber spatula, fold in dry ingredients in 4 additions. Cover with plastic; chill 3 hours.

3. Roll out dough to 1/2 inch thickness.

4. Cut circles of dough using 2 1/2-inch -diameter round cutter (I used the rim of a vase). Using 1-inch diameter round cutter (I used a shot glass), cut out center of each dough round to make doughnut holes. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used.

5. Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches (40 mm). Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes.  Fry doughnuts, 3 or 4 at a time, until golden brown, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain.

6. While doughnuts and doughnut holes are still warm, coat in a mixture of cinnamon and sugar.

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