MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Buttermilk Old-Fashioned Doughnut
Categories: Breads, Snacks, Choolate
Yield: 16 donuts
3 1/4 c Cake flour
1 3/4 c A-P flour; more for dusting
1/2 c Skim milk powder
1/2 c Buttermilk
8 ts Baking powder
1 tb Salt
1 ts Mace
2 Vanilla beans
1 3/4 c Sugar
6 lg Eggs
1/2 c Melted butter
Oil; for frying
MMMMM---------------------CHOCOLATE ICING----------------------------
100 g Sugar (3 1/2 oz)
1 1/2 c Valrhona Coeur de Guanaja
- chocolate *
1/2 c Heavy cream
1/2 c Confectioners' sugar
* or Moser-Roth 80% dark chocolate (ALDI) - UDD
Special equipment: a doughnut cutter
In a medium bowl, sift together the cake flour, A-P flour, milk
powder, baking powder, salt, and mace. Split the vanilla beans down
the center with a paring knife and scrape out the seeds. Place the
seeds in the bowl with the dry ingredients.
Whisk, either by hand or in a mixer, the sugar and eggs until pale
and fluffy, 1 to 2 minutes. Combine the dry ingredients and melted
butter with the egg mixture and mix the batter until very smooth.
Cover the bowl with plastic wrap and refrigerate for at least
2 hours and up to overnight.
Place a generous amount of flour on the countertop and roll out the
chilled dough to 1/2" thick. Using a doughnut cutter, punch out the
doughnuts.
Place a deep-fry thermometer in a medium saucepan. Pour the oil
into the pan until it is about 2" deep. Heat the oil over
medium-low heat until the deep-fry thermometer reaches
360 F/182 C.
When hot, fry 2 or 3 doughnuts at a time. After 30 seconds flip the
doughnuts using a wooden spoon (be careful not to splash). After
1 minute, flip them again and continue to fry until golden brown,
1 minute more. Flipping them twice creates the signature cracked
look of the old-fashioned doughnuts. Carefully remove the
doughnuts, drain, and then rest on paper towels.
Icing:
First make the simple syrup by bringing 100 g water and the sugar
to a boil, and cook until the sugar dissolves and the mixture is
clear, 30 seconds. At this point the syrup can be cooled and stored
or used immediately.
Chop the chocolate into small pieces and place in a medium bowl.
Bring the cream and simple syrup to a simmer and pour over the
chopped chocolate. Mix with a rubber spatula or immersion blender
until it is very smooth and shiny. Allow the mixture to cool to
130 F/55 C, then whisk in the confectioners' sugar until smooth
again. Hold the icing warm, or gently reheat to 130 F/55 C over a
bain marie (water bath) or in the microwave when needed.
Once the doughnuts have cooled enough to handle, dip one side into
the warm chocolate icing. Allow the icing to set and enjoy!
Recipe by Jeff Mahin
RECIPE FROM:
https://www.cookingchanneltv.com
Uncle Dirty Dave's Archives
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