I use it as an automated response (which I hate that I do in the first place).
I do not use it when I’m out in the barn chewing with my fellow cowboys/cowgirls.
Because I don’t have fellow cowboys or girls, and I don’t chew. Because that’s disgusting.
Maybe one day in this dream kitchen, we will make doughnuts. We will probably have an icing fight, which might end up being our favorite part. Besides eating them. Of course.
I was reading one of my favorite blogs by Joy the Baker and came across this recipe. I’m usually not a sucker for doughnuts; cookies & ice cream & brownies & truffles & pie & etc are usually more the type of thing I can’t help myself around. But these are just. so. pretty. They are lady doughnuts, if you will. They are southern money Easter Sunday dessert/ snack. They are sweet tea and wide-brimmed hats. They are pearls in the kitchen and fancy gloves. They are delicious.
makes 12-14 doughnuts, plus dough holes/ bitesFor the Doughnuts:
3 tablespoons (four ¼ ounce packages) active dry yeast
1 cup warm water (about 105 degrees F)
½ cup granulated sugar, plus 1 tablespoon granulated sugar
½ teaspoon baking powder
½ teaspoon fresh ground nutmeg
2 teaspoons iodized salt
4 to 4 ½ cups bread flour, plus more for dusting, rolling, and cutting
¼ cup vegetable shortening
3 large egg yolks
½ teaspoon pure vanilla extract
canola oil for frying
toasted coconut for topping
For the Glaze:
4 cups sifted powdered sugar
2 teaspoons light corn syrup
¼ teaspoons salt
1/2 teaspoon pure vanilla extract
1 to 3 drops green food coloring
scant 1/3 cup hot water, plus more if necessary
In the bowl of an electric stand mixer or in a large bowl with a hand mixer, whisk together the yeast, water, and 1 tablespoon of sugar. Let stand for 5 minutes until mixture is foamy and frothy. That’s how you know the yeast is alive.
To Make the Doughnuts:
In a large bowl, whisk together sugar, baking powder, nutmeg, salt, and 4 cups of bread flour. Set aside.
Break up shortening and add to the yeast mixture. Add the egg yolks, and vanilla extract and beat on low speed using the paddle attachment. This will deflate the yeast bubbles and help break up the shortening.
With the mixture on low speed, add one third of the dry ingredients. Blend until flour disappears. Add another third of the dry ingredients. Beat until flour disappears.
-If using an electric stand mixer, switch to the dough hook and add the last amount of flour. Mix on low speed until no flour bits remain. Add a bit more flour if necessary. The dough should clean the sides of the bowl, and not stick to the bottom in a pool. Knead for 2 minutes. The dough will be glossy, and just a bit sticky… but it shouldn’t stick to your hands.
-If using a bowl and a hand mixer, you won’t be able to go this far, because hand mixers can only do so much before they start smoking. Fact. Once it gets too thick to mix (which will be about halfway through), start to incorporate the remaining flour with a wooden spoon, then your hands. Dump the dough and remaining flour bits onto a clean counter top and continue to knead for about 5-7 minutes. The dough should have the same texture, look, and feel: glossy and sticky, but shouldn’t stick to your hands.
Transfer the dough to a baking sheet that has been sprinkled with 1 tablespoon of flour. Shake into a 6-inch circle and dust the top with flour. Cover with a dishtowel and set in a warm place to double in size.
*The Top Pot Cookbook has an awesome way to create your own proofing box! Bring a large kettle of water to a boil. Pour about 8 cups of water into a large baking dish. Set it on the floor of your oven. Place the sheet tray with covered dough on the middle rack above the steaming water, close the oven door and let rise for about 1 hour. Uh-mazing.
Transfer the dough to a lightly floured work surface and roll out into a roughly 12-inch circle, about ½ inch thick. Cut into 12 doughnuts and 12 holes using a 2 ¾-inch and 1 ¼-inch round cutter. Gently transfer the doughnuts and holes to two baking sheets that have been sprinkled with flour. Set the doughnuts for their second rise about 2 inches apart.
Let rise in the oven for another 30-45 minutes, using another hot water proofing bath.
In a medium or large, heavy-bottom saucepan, heat canola oil that is 2-inches deep. Use a candy thermometer to bring the oil to 350 degrees F.
When the doughnuts have doubled in size place a few doughnuts into the oil to fry. Don’t overcrowd the pan. Fry for 30 seconds on one side, flip and cook for another 30 seconds. Doughnuts will darken slightly as they cool, so don’t cook them too dark. Transfer to a few layers of paper towel to cool. Bring the fry oil back to 350 degrees F before frying new batches of doughnuts.
Allow to cool completely before glazing.
To Make the Glaze:
Place the sugar, corn syrup, salt, and vanilla in a large mixing bowl. Add the food coloring and hot water and use a whisk to incorporate. Blend until entirely smooth. If the mixture seems to thick to easily dip doughnuts, add more hot water 1 teaspoon at a time.
To ice the doughnuts, dip one side of the cooled doughnuts into the freshly made icing. Sprinkle with toasted coconut. Let dry and set for 10 to 15 minutes before serving.
Source: adapted from Joy the Baker
Listening to: The Avett Brothers pandora radio