Sunday, March 11, 2012

Week 11 - Doughnuts


While these may not rival Krispy Kreme they are a delicious and decadent deep fried treat. The outside is just a tiny bit crisp and sugar laden while the inside is chewy, a little more airy than most GF treats, and moist. Look out sugary world, we have an excellent work in progress.

You'll Need:
20g Yeast
15g Sugar
250ml Warm Milk
250g Tapioca Starch
200g Potato Starch
150g Sweet Rice Flour
200g Cornstarch
50g Flax Meal
60g Sugar
1/2 tsp Salt
3 Eggs (Beaten until frothy)
1 Stick Melted Butter
Canola oil for frying

Add your sugar and yeast to your warm milk. Set aside and let foam.

Combine all your dry ingredients and whisk to fully combine.

Make a well in your dry ingredients and add in your milk, eggs, and butter. Then mix with a spoon or your hands until a smooth dough forms. Transfer your dough to an oiled bowl and let rise for 25min.

Roll your dough out to 1/2" thick. Cut out your doughnuts with a large biscuit cutter and the middle out with a small cutter. Place your doughnut and doughnut holes on parchment to rise again for another 20min. (I turned my oven on for a few minutes, then turned it off. I then placed my doughnuts in the warm oven with a clean damp towel over them. They rose pretty well that way.)

Bring your oil to 350° (I used a pot on the stove on a thermometer. It's kind of a pain to keep the temperature steady so if you have a clean deep fryer or an electric skillet use one of those.)

CAREFULLY scrape the dough off the parchment (did I say carefully? They are VERY VERY delicate at this point. The dough will collapse or leave half the doughnut behind if you aren't careful. Maybe you should oil the parchment... See that bowl, those are my failed attempts at lifting the doughnuts.)

Fry the doughnut for about 2 minutes on each side until golden brown. Flip the doughnut using a fondue fork or tongs.

Place on cooling racks and then glaze.

To glaze use my sugar cookie icing recipe but add more water until it is thin and runny. You can find the recipe here. Give that glaze a minute to set and enjoy!

Happy eating!
Tori

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