The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.
This challenge was so fun I don’t even know where to begin. Think about entering a coffee shop, and the row upon rows upon rows of doughnut behind the counter. With the recipes from this month’s challenge, you can literally make all of them! I may be 300lbs the next time anyone sees me!
These doughnuts are the final birthday party item I didn’t post about yesterday! Surprise!
There yeast doughnuts, old fashioned buttermilk cake doughnuts, bomboloni (German style with a fruity filling) and pumpkin. I went with the old fashioned buttermilk cake doughnuts and no lie, they taste exactly like the Tiny Tom carnival doughnuts!
So first, here’s the recipe I used!
Old-Fashioned Buttermilk Cake Doughnuts:
Sour Cream 1/4 cup
All Purpose Flour 3 1/4 cup
White Granulated Sugar 3/4 cup
Baking Soda 1/2 teaspoon
Baking Powder 1 teaspoon
Kosher (Flaked) Salt 1 teaspoon (If using table salt, only use 1/2 teaspoon)
Nutmeg, grated 1 1/2 teaspoon
Active Dry Yeast 1 1/8 teaspoon
Buttermilk 3/4 cup + 2 Tablespoon
Egg, 1 large
Egg Yolk 2 large
Pure Vanilla Extract 1 Tablespoon
Powdered (Icing) Sugar 1/4 cup (used for decorating and is optional)
First heat the sour cream in a stainless steel bowl set over a pot of simmering water. Then turn your oil on.
Over a large mixing bowl, sift together the flour, sugar, baking soda, baking powder, salt, nutmeg; make a large well in the center. Place the yeast in the well; pour the sour cream over it. Allow it to soften (if using packed fresh yeast), about 1 minute.
Pour the buttermilk, whole egg, egg yolks, and vanilla extract into the well. Using one hand, gradually draw in the dry ingredients. The mixture should be fairly smooth before you draw in more flour. Mix until it is completely incorporated. The dough will be very sticky. Wash and dry your hands and dust them with flour.
If I’m honest here, I’d admit that I love mixing food by hand. Loooove it.
Now comes the really fun part!! Shaping them! For the traditionally shaped doughnuts, I used a drinking glass and a very teeny shot glass, though I am aware there are actual doughnut cutters out there! Now that I know how to make them, I have those cutters on my wish list.
Be sure to seriously flour up your counter and work fast!
They really don’t take long at all, maybe 30 seconds a side, and really the second side is a little less. They’re super fun to make and, as usual, I was in the kitchen, dancing around and listening to my music louder than I probably should when all the kids are in bed and I was almost done the whole batch before I knew it.
Once my husband came in the room and saw what I was doing, he raided the cookie cutter cabinet (yes I have a cabinet full of cookie cutters), and cut out angel and heart shaped doughnuts. He is hilarious. We ended up making another batch and made all silly shapes! The kids loved them the next day – I wonder if it’s weird that their parents stayed up and made funny doughnuts while they were sleeping? Ha!
Ok, back to our regular doughnuts. Since they were really hot and we were working fast (because the recipe told us to!) we hadn’t tried them yet. So as soon as the doughnut holes were ready we had one. Oh. My. Goodness. When we realized that they tasted exactly like the Tiny Tom mini doughnuts, we immediately bathed them in cinnamon and sugar and nom nom nomed half a tray of them.
Eventually, we restrained ourselves long enough to whip up a sour cream glaze (!!) for the remaining doughnut holes. Man, they were good!
Sour Cream Glaze – found on an index card in my kitchen
3/4 cup icing sugar
2 tablespoons sour cream
1/4 teaspoon vanilla extract
1/2 teaspoon water
Just stir the sugar and sour cream in a small pot over low heat till it’s melted and almost smooth. Remove from heat and stir in the vanilla an water. Voila!
The glaze is really shiny and almost see through on the first coat. Once it’s a little dry and duller, you can dip it a second time – or more if you prefer. I found that two coats gave it that perfect coffee shop shell, you know? Watch out for cavities!
I can hardly wait for next month’s Daring Baker challenge!! Stay tuned!