Let's Go Nuts for Doughnuts
The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge the Daring Bakers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious -recipes hereWow - this was really good fun. I made the first recipe by Alton Brown and made doughnuts with and without a hole. The dough really rose up as you can see and I took the advice of another experienced Daring Baker and added very little extra flour throughout the rolling and resting process. The dough is certainly silky !
I made sure the oil for deep frying (Alfa One Rice Bran ) was heated to the correct temperature and the doughnuts cooked so quickly - could only manage one in the pan at a time. Some Daring Bakers were concerned about frying and greasiness, I can honestly say that this recipe cooked in Rice Bran Oil is not in the least fatty or greasy - the crust is very thin and light.
I coated the ring doughnuts with cinamon sugar (1/2 cup caster sugar + 1 Tbs cinnamon).
The whole (round) doughnuts were injected with strawberry jam (preserve) and dusted with icing sugar (confectioner's, powdered).
This challenge was great ( thanks Lori)- it's really interesting making something at home that you have only ever tasted the commercial version of. I've been thinking about that a lot lately - of course most things were home baked before they were ever commercially produced but so often your first experiences of a product is the mass produced variety - I'm thinking especially about icecream - how delicious home-made is and doesn't have all those emulsifiers and additives - guess the same goes for doughnuts.
