The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

doughnuts

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voodoochild16's picture

Avoiding Food In A Bakery?

February 12, 2013 - 7:58pm -- voodoochild16

Hey all,

I assume most of you guy's on this site work in a Bakery of some sort, I am just wondering if any of you who have had success in maintaining a healthy weight, how all of you avoided eating the foods we make in a Bakery?. This is a huge struggle for me. I am gaining weight and it just won't stop.. thanks in advance!.

Oh and the food I eat is obviously strudels, doughnuts, cookies, etc.

JMonkey's picture

Wink in Beasts of the Southern Wild is a professional baker

January 25, 2013 - 8:00am -- JMonkey
Forums: 

Great video story in the NYT about Dwight Henry, the actor who played Wink in Beasts of the Southern Wild. He's a professional baker in New Orleans and owns a doughnut shop called the Buttermilk Drop. Very cool.

http://www.nytimes.com/video/2013/01/23/movies/awardsseason/100000002022462/hollywood-stardom-by-way-of-doughnuts.html?nl=movies&emc=edit_fm_20130125

 

greedybread's picture
greedybread

SILENT!! while you eat these gorgeous doughnuts!!

Shhhhhhhhhhhhhhhhhhhhh.

Hole in one:)

As you can imagine, these go down with the greedyboys a real TREAT!!

I am not sure though if its the doughnuts or the sugar that holds the most attraction ….

Alex and I made some mini ones, some holey ones, some full ones, a kiwi one and one or two jammy ones…

heavenly….

Take bugger all time to make and are easy.

Granted it is a yeasty beasty so you need to have rising time etc…

So shall we get into this? …I will brew the Coffee!!

Ha , talk about stereotype…

Never actually seen a cop with a doughnut…

NZ Koru Doughnut!!

So what will you need?

A shitey load of oil!! Sunflower or canola preferably – about 6-8 litres would be good.

3 cups of pure flour

2/3 cup of sugar plus 1 cup for dusting.

1 cup warm milk

1 egg

60 gms of softened butter

3 tsp of dried yeast

2 tsp mixed spice

Pinch of salt

1/2 cup of jam for filling if you like or pastry custard or nutella even:)

Dough ready to chop…

cutting the doughnuts…

what happens to the doughnut ‘holes’? here they are…

some with holes, some without…

Warm milk, stir in sugar and then mix in the dried yeast.

Combine well and allow to stand until frothy for 10-15 minutes.

Combine all dry (flour, salt, spice)ingredients in a bowl and mix through.

Add the yeasty mix to the dry ingredients, mixing well.

Add in the butter and work in through and knead for 5-6 minutes until dough is smooth.

Place dough in oiled bowl, cover and allow to stand for 90-120 minutes.

Make sure the oil is hot but not too hot.

Place Oil in a large saucepan and fill 1/3-1/2 full with oil.

Personally I do 1/3 as I feel its safer in my pot.

Heat to a medium heat, about 160 -170 celsius .

I had to tooooooo hot to start, Luckily Alex and I were testing first as we had blackish crispy bits!!

Alex ate them though….

frying away….

Take dough from bowl and turn out on lightly floured bench/board.

Roll dough out, I rolled it to maybe 3-4 cms and the cut your doughnuts using a cookie cutter…

You could also make some twists like churro’s if you wanted, or any shape really…

As you can see below, Alex made the NZ koru…and some other bits…

NZ Koru Doughnut!!

Doughnut holes!!

smiley….

Put remaining sugar in a large plate with room to roll them 

Rest the cut dough for about 10 minutes and by then the oil should be hot enough.

I like to test the hotness out with little left over bits and that will give you an indication of yes or no.

When temperature is right, then place 3-4 doughnuts in the pot, more if the pot is bigger.

You want to give them space to breathe so to speak…..

Allow 3-4 minutes each side to cook.

Roll them in sugar

Remove from oil with metal scoop spoon or tongs, allow a quick drain and then place on paper towels for a few minutes, then transfer to sugar.

Roll in sugar gently and then place on separate plate.

Best eaten while warm!!

You can if you like pipe some slightly warmed jam or pastry creme into the doughnuts, using a piping bag and slightly poking the nozzle in the side of the warm doughnut.

You can add cinnamon to the sugar and make them cinnamon doughnuts…

You can drizzle custard on them, You can dunk them in milk or hot cocoa!!

But you must ENJOY, ENJOY, ENJOY!!

Yummy

dunk it!!

A touch of Greek yoghurt

Greedyboy getting stuck in…

scrummy yummy!!

http://greedybread.wordpress.com/2012/11/21/you-have-the-right-to-remain/#more-1642

Recipe adapted from http://www.foodnetwork.com/recipes/emeril-lagasse/jelly-filled-donuts-recipe/index.html

mymeowzer's picture

Doughnut help...Please

August 28, 2009 - 10:05pm -- mymeowzer

Hi,  


 You're all so helpful and knowledgeable and I need your help.  


Can you please tell me how to prepare doughnut batter/dough in advance so that I can fry it off as needed.   I'm a caterer and thinking about doing fresh, hot doughnuts for a party. If you do cake doughnuts can the batter be chilled and then piped as needed?


If I'm using a yeast-risen dough how do I have it ready when I need it at different times during the party?  I've been to restaurant that make doughnuts per order and I'd like to know how that's done.

kjknits's picture

Something different from pizza dough

May 21, 2007 - 12:00pm -- kjknits

I know this has nothing to do with pizza, other than pizza dough is the basis for the "recipe". I had a ball of the dough I used to make for pizza in the freezer, but since I found PR's Neo-Neapolitan formula, I was loathe to use it for pizza. I also recently saw Giada de Laurentiis make doughnuts using pizza dough on her show. Armed with the dough and a big jug of canola oil, I made some of my own doughnuts this weekend.

 

ezrock's picture

I need airier doughnuts

March 26, 2007 - 7:48am -- ezrock
Forums: 

Recently I've really gotten into making doughnuts. It is one of the only time I've really used yeast to make anything. I like doing it, but I can't figure out how to make the doughnuts lighter. I've tried a few recipes that all taste good, but when I go to fill the doughnut there isn't as much room for the filling as I would like. Are there any techniques I can do to change this. Also, with the recipe I like the most, the dough gets really sticky and is hard to deal with. Any tips on that. Thanks

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