The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Donuts for the no oven challenge

Skibum's picture
Skibum

Donuts for the no oven challenge

First a big thank you to Ru007 for posting this sourdough donut recipe a while ago. I used your formula exactly and boy did these turn out well!  I scaled the balls to 85 grams, roughly the size of a golf ball and they ended up huge. It took about 5 minutes each in the deep fryer at 375F. After cooking 3, I bagged and refrigerated the remaining 5 dough balls, figuring they will be better fresh. I may also cut the size in half to get a more Timbit sized treat. I just used granulated sugar, sprinkled on and rolled in.

This is the first time I made donuts. It will not be the last! What a nice treat!!!

Happy baking! Ski

Comments

Lechem's picture
Lechem

Crunchy on the outside, lovely and doughy on the inside. Perfect! Now all you need to do is syringe some strawberry jam (jelly) into the middle. 

Lovely! Keep on making them. 

Skibum's picture
Skibum

I guess I will have to get a jam syringe. Definitely going to keep making these!

Happy baking! Ski

isand66's picture
isand66

Those look great Ski...they are crying out for some chocolate to keep them warm :)

Skibum's picture
Skibum

. . . too lazy to do a chocolate ganache today. Perhaps tomorrow with some of the left over dough.

Happy baking and eating Ian! Ski

dabrownman's picture
dabrownman

are no holes in the donuts.  What is the world coming to up in the frozen hinterland of Canada!  Next thing there will be no smoked moose ribs to be found anywhere:-)  That is some real determination showing in bagging 5 of these for frying later....Lucy is really worried about you now.  She could eat 5 of these faster than you can say Black Triple Diamond 3 times fast!  I'm guessing it is too cold to ski since you had time to post these beautimous, 3, lonely, fried, holeless, things you call donuts.

Happy New Year Ski

Skibum's picture
Skibum

I thought I would start easy and it tasted good. Holes in a doughnut? I will have to give that a try along with the chocolate glaze Ian recommends. My next mission is Timbits, small glazed one bites about an inch in diameter. These were made popular by Tim Horton's a large Canadian coffee and doughnut chain founded by bat else? A retired hockey player. Anyhow, I was on course outside of Boston many moons ago an when the instructor learned I was from Canada, he said, " I had Tim Horton's coffee when I was in Canada. that stuff is like heroin! I laughed!

Well Timmy's coffee is okay and a lot of folks like it. My favourite coffee is expresso from my little 4 shot Bialetti using nothing but the finest expresso grind I can find in my small mountain town. So Skibum coffee and Skibits for brekky tomorrow. Hopefully it will warm up enough to ski.

You are correct, it has been brutally cold once again, warming up to -15C today, but well below -20 this morning. Despite the kids still out of school and the weekend ski traffic has been light. I have stayed home and baked.

Happy New Year dab! Happy baking!!! Brian

Lechem's picture
Lechem

My first memories of doughnuts are hole-less. Just sugar coated and jam in the centre. I'm sure the holes came later. 

chapstick's picture
chapstick

Do you have a special deep fryer, or did you use a normal pan? I'd love to try home made donuts, but I'm not sure I could cope with the amount of oil involved! I'm afraid it would be like seeing how sausages are made...

Skibum's picture
Skibum

I got it to do French fries and occasionally KFC style chicken. It did a great job on the donuts and was only about $30 new. It is pretty convenient.

Happy baking! Ski

PalwithnoovenP's picture
PalwithnoovenP

I love holeless doughnuts because first you cannot eat the hole and second you can stuffed then with anything! I would happily eat these overflowing with jam or custard then dipped in a glaze! I'm glad you enjoyed this challenge.

Ru007's picture
Ru007

I'm so glad the recipe worked out for you Ski. Were they sweet enough? I deliberately put as little sugar as I could get away with, because I don't really like really sweet food. 

I was also surprised by how much these explode once they get in the oil.

Happy baking :)

Ru

Skibum's picture
Skibum

The sweetness was perfect for my taste. Boy they sure do explode in the oil!

Thanks and happy baking! Ski

Mini Oven's picture
Mini Oven

I suppose if you cut the holes, you get those mini donut hole balls too!  

These remind me of Krapfen.  To make 'em use the same dough.  Roll out the dough to about 1 cm thick and find two drinking glasses, one with a slightly smaller rim than the other. For each jelly donut, cut out two larger circles and then fill one with jam.  Cover with the second circle and then use the slightly smaller glass to press and seal them together cutting all the way thru.  Depending on the difference between the two sizes there can be a little or big ribbon scraps to toss into the fat too.   Let proof and then top side down into the hot fat.  :)

Skibum's picture
Skibum

I love that idea! I think I will try this for dessert tonight. Brilliant!!!!!

Happy baking, Ski

gerhard's picture
gerhard

They look good, fully cooked and not much oil absorbed.  Generally when you make this type of donut you don't really want to make a ball, you want it to be wider than it is tall.  When you fry the donut you will get a wide white line in the middle that floats above the oil surface with either surface facing the oil.  They should only be turned once.  Generally to insure an evenly cooked centre you would fill the donut after it is fryed.  If you don't have a filling pump do as a lot of the gourmet shops now do by slicing the donut open and fill it with ganache, jam, pudding or whipped cream

Gerhard