“Mmmm…Forbidden Donut…”

8 Apr

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What would a post about me making donuts be without a couple of comments from the donut aficionado himself – Homer Simpson?

Copyright 20th Century Fox

A very humourless once, that’s what.

“This donut has purple in the middle, purple is a fruit.”

And on that note…

I decided to make donuts!  I used a fairly generic recipe, see below.

NOTE: My oven has a “dough proving” setting, which was ideal for this recipe as it’s getting colder as the days get shorter here in Australia.  I also have a breadmaker, which does not get enough use at all.  This was the first step to remedying that!  Next – hot cross buns.  Stay tuned.

Jam Doughnuts/Donuts


Ingredients:

2 teaspoons (7g) dry yeast
1¼ cups (300ml) milk
¼ cup (55g) caster sugar
1½ teaspoons salt
4 cups (600g) plain flour
90g butter, melted
2 eggs, beaten lightly
vegetable oil for deep-frying
1 cup (220g) caster sugar
2 teaspoons ground cinnamon
1 cup (320g) strawberry jam

Method:

Blend the yeast with a little of the warmed milk, stir in the remaining milk and 1 tablespoon of the sugar; stand in a warm place for about 10 minutes or until frothy.

As I used a bread maker, I just whacked everything in there (caster sugar, salt, flour, butter, eggs, and the yeast when that was ready).

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When dough is ready,

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remove from machine, let rest for 10 minutes on a floured board. Continue with Step 2.

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Turn the dough onto a lightly floured surface, knead for about 5 minutes or until smooth and elastic. Roll the dough out on floured surface to about 1½ cm thick.

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Cut into rounds with a 4½ cm cutter (Step 2).

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I also made some basic donuts –

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Place the doughnuts on lightly greased trays, cover loosely with plastic wrap, stand in a warm place for about 20 minutes or until increased in size by half.  I placed mine in the oven to proof.  I’m sure if you don’t have the exact setting you could easily replicate it by putting the oven onto a 40ºC or so setting and monitoring.

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And now we’re ready to fry them!  Make sure your station is all set up, as it is actually a very quick process to get them all done.  You don’t want to burn them after all this effort.

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Heat the oil in a deep-fryer or large deep saucepan to approximately 160°C.  TIP: Use the back of a wooden spoon and place it in the oil.  The oil will be approximately hot enough if it begins to bubble quickly around the spoon.

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Deep-fry the doughnuts, in batches, until golden brown and cooked through, turning frequently (Step 3). This should take about 5 minutes per batch. Make sure you flip them over once one side gets sufficiently brown.

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Drain the doughnuts on absorbent paper; cool for 1 minute.

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Toss the warm doughnuts in combined sugar and cinnamon.  Spoon the jam into a small piping bag fitted with a 0.5cm tube.

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TIP: If working alone, it is really hard to support the bag and spoon into it.  I use a tall glass, and place the bag into it.  This makes it much easier to handle.  This tip works with icing as well.

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With a skewer make a small hole in the top of each doughnut. That point is very important.  I recommend doing that before you start piping, as it is a pain to do it every time.  Push nozzle gently into the hole and pipe in a small amount of jam (Step 4).  I apologise for how unprofesh this photo/whole operation looks.

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And voila!

Once you’ve filled the donuts with jam, make sure you sprinkle them with extra cinnamon sugar as handling them means a lot has come off.

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The top ones I baked.  They came out with the consistency of bagels, which was interesting.
These are best eaten on the day, especially while still warm.  A fun variation would be to pipe in custard instead of jam.  Or a chocolate ganache.  Yummo!

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