Ah...doughnuts. I LOVE doughnuts...not just the gourmet, or even the Krispy Kremes at church. No, I'm even a sucker for the powdered doughnuts that have been in a bag for who knows how long. The stale cake doughnuts at Wal-mart make me think twice about my diet. So obviously, I'm a little obsessed with the round, fried dough!
So, recently I got Thomas Keller's Bouchon Bakery cookbook at the library. And as I was scanning the pages I came across the Sugared doughnuts. Will you think less of me if I tell you I think my heart beat a little faster? I was so excited to try the recipe! And I had just bought a doughnut cutter!
I will say, many of the recipes in this book are lengthy and they require a lot of time. But they are worth it!
Also, it's better if you have a scale and can weigh your ingredients. The recipe has the amounts in cups too but it's just so much easier to get it all right if you weigh the ingredients!
If you decide to try these, let us know what you think! WE LOVE HEARING WHAT YOU THINK!!!
INGREDIENTS for DOUGH
3 1/2 c + 3 TB (518 g)- All Purpose Flour
1 Tb. (10 g)- Instant yeast
1/4 c + 2 Tb (74 g)- Sugar
1 Tb (9 g)- Kosher salt.
3/4 c +1.5 Tb (212 g)- Whole milk at 75 degrees
1/4 c + 3 Tb (111 g)- Eggs
1 1/2 tsp (9 g)- Vanilla paste.
2 ounces (5 g)- Unsalted butter cut into 1/2 inch pieces, at room temp
Canola oil for deep frying
Vanilla sugar (I didn't have a vanilla bean to make the vanilla sugar so I used regular sugar) 1 1/2 cups
Place the flour and yeast in the bowl of a stand mixer fitted with dough hook and mix for about 15 seconds. Add the remaining dough ingredients, except butter. Mix on low speed for 4 minutes to incorporate. Continue to mix on low speed for 30 min. Add the butter a few pieces at a time, incorporating each addition before adding the next. Stop and scrape down the sides and push the dough off the hook. Continue to mix for 5 min.
Turn the dough out onto a work surface adding flour only as needed to keep from sticking. With your hands, gently pat the dough into a rectangular shape.
Fold like an envelope and place seam side down in a greased bowl. Cover with plastic wrap and sit at room temperature for 1 hour.
Turn dough out onto floured surface. Gently but firmly pat the dough into a rectangle, pressing any large bubbles to the edges and then out of the dough. Once again fold up like an envelope, return to bowl, seam side down, cover and refrigerate overnight.
On lightly floured surface, roll out the dough into 11 inch round. Line a sheet pan with parchment paper and lightly spray with nonstick spray.
Cut out your doughnuts, brush off any excess flour and place on prepared parchment paper. Cover with a plastic tub or cardboard box and proof for 1 to 1 1/2 hours, until the doughnuts have about doubled in size.
Pour 3 inches of oil I a Dutch oven or heavy stockpot. Heat the oil to 350 degrees F.
Set a cooling rack over a baking sheet. Pour the vanilla sugar in a large bowl. Gently lower 4 doughnuts into the oil and fry for 30 seconds without moving the doughnuts. Adjust heat as necessary to maintain temperature. Flip the doughnuts and fry on second aide 45 seconds. Flip over again and fry for 45 seconds or until they are a rich golden brown.
Transfer the doughnuts to the rack and cool while you cook the next batch. Just before you transfer the second batch to the rack, toss the first batch in the sugar.
(Adapted slightly from Bouchon Bakery)