Thursday, January 19, 2006

Dandy Doughnuts From Food 911

Jam Filled Doughnuts
1 cup milk
3 tablespoons unsalted butter
1 package rapid rise dry yeast
3 tablespoons sugar
3 egg yolks, slightly beaten
3 1/2 cups (1 pound) cake flour
1/2 teaspoon salt
Fat for frying, such as canola oil
10 ounces raspberry jam
2 cups confectioners’ sugar
In a small saucepan, scald the milk by heating just until bubbles form around the edge of the pot; the milk should not actually boil. Remove from heat and whisk in butter to melt, allow to cool 10 minutes. Transfer the mixture to the bowl of a standing mixer fitted with a dough hook. Bloom the yeast by sprinkling it over the warm milk and butter. Add the sugar and stir gently to dissolve. Let stand 10 minutes until foam appears, this indicates the yeast is active.
Turn mixer on low and add the egg yolks then gradually add the flour. When the dough starts to come together, increase the speed to medium and add the salt. Stop the machine periodically to scrape the dough off the hook. Mix just until the dough is supple and elastic, about 5 minutes. Once smooth, turn dough out on a lightly floured surface and knead gently for 2 minutes.
Place the dough in a greased bowl, turning to coat all sides. Cover with plastic wrap and let rise until doubled in size, about 1 hour. If you have time, let rise in the refrigerator for several hours because chilling will make the dough easier to roll out.

Roll the dough out on a lightly floured surface to about 1/2-inch thick and cut with a floured biscuit cutter or water glass, about 3-inches in diameter. Transfer to a greased baking sheet, and allow to rise again for 30 minutes. Heat 3-inches of vegetable oil or shortening to 375 degrees F in an electric fryer or deep saucepan. Slip doughnuts in the hot oil, top-risen side down, and fry doughnuts until golden, about 4 minutes each side. To keep the oil temperature constant, fry 3 at a time. Drain on paper towels.
Fit a pastry bag with a small tip and fill with jam. Poke a small hole in the side of the doughnut and pipe the jam inside. Dust heavily with confectioners’ sugar while still slightly warm.

Yield: 6 doughnutsPrep Time: 10 minutesCook Time: 2 hours 35 minutes
Recipe from Food TV Network 2001 as prepared on Food 911

Previously posted my experience on Food 911 on Food Got to Love It, September 12, 2005

It just came to my attention that the Dandy Doughnuts episode aired again on Fodd 911. Dang I wish I got royalties.

Food 911 Episode FO1C02
January 11, 2006 3:00 PM ET/PT
Dandy Donuts in L.A.When Sylvia tried making donuts herself they turned out greasy and hard as a rock. Fresh baked donuts are easy to master as Tyler shows Sylvia two delicious recipes: Raspberry-filled Donuts and Chocolate Glazed Cake Donut.
Jam Filled Doughnuts
Chocolate Glazed Cake Doughnuts

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