October Daring Baker’s Challenge #1 – Doughnuts!

This is my first Daring Baker’s Challenge EVER! I was quite nervous when I registered for the Daring Kitchen to become a Daring Baker, but when I saw that I had been approved and the challenge was doughnuts, I felt confident! Even though I never made doughnuts before I didn’t think it would be too hard, and to tell you the truth, it wasn’t.

Lori of Butter Me Up hosted this month’s challenge. She chose doughnuts. We were to choose between yeast or cake doughnuts. She even included several recipes, one in which I used.

I went with the Pumpkin doughnuts from Bon Appetit.

Equipment required:

  • A Dutch oven or deep skillet (I prefer using a Dutch oven to reduce splatter)
  • Deep fry thermometer, candy thermometer or any thermometer that will withstand and measure temperatures of up to 380 degrees
  • Metal slotted spoon, metal slotted spatula or tongs (do NOT use plastic – it will melt!)
  • Cookie sheets or a wire rack lined with paper towels to allow doughnuts to drain
  • Electric hand mixer or stand mixer, or a bowl and a spoon if you are able to utilize a lot of elbow grease
  • Doughnut or biscuit cutters or you can use a glass and a piping tip for the center
  • Pastry bag (if you choose to make Bomboloni or any filled doughnut) or a squeeze bottle with a good tip that will poke a hole in your Bomboloni.  Another way to fill a doughnut is to use the tip of a sharp knife to poke a hole in the doughnut and then use a ziplock bag filled with filling and cut on one corner to fill the doughnut.

Preparation time:

Hands on prep time – 15 minutes
Chilling time – 3 hours
Cooking time – 10 minutes

Yield: About 24 doughnuts & 24 doughnut holes
Ingredients
All Purpose Flour     3.5 cup / 840 ml /  490 gm / 17 ¼ oz
Baking Powder     4 teaspoon / 20 ml / 24 gm / .85 oz
Table Salt     1 teaspoon / 5 ml / 6 gm / .2 oz
Cinnamon, ground     1 teaspoon / 5 ml / 6 gm / .2 oz
Ginger, ground     ½ teaspoon / 2.5 ml / 3 gm / .1 oz
Baking Soda     ½ teaspoon / 2.5 ml / 3 gm / .1 oz
Nutmeg, ground     ¼ teaspoon / 1.25 ml / 1.5 gm / .05 oz
Cloves, ground     1/8 teaspoon / .6 ml / ¾ gm / .025 oz
White Granulated Sugar     1 cup / 240 ml / 225 gm / 8 oz
Butter, Unsalted     3 Tablespoon / 45 ml / 42 gm / 1.5 oz
Egg, Large     1
Egg Yolk, Large     2
Pure Vanilla Extract     1 teaspoon / 5 ml
Buttermilk     ½ cup + 1 Tablespoon / 135 ml /
Pumpkin    1 cup / 240 ml / 285 gm / 10 oz (Canned pure pumpkin or fresh cooked and pureed pumpkin – DON’T use
pumpkin pie mix!)
Canola Oil     DEPENDS on size of vessel you are frying in – you want THREE (3) inches of oil
(can substitute any flavorless oil used for frying)

Powdered Sugar Glaze:
Powdered (Icing) Sugar     2 cup / 480 ml / 250 gm / 9 oz
Whipping Cream (About 32% butter fat)     4 Tablespoon + more if needed / 60 ml

Directions:

1. Whisk together the first 8 ingredients in medium bowl to blend.

Using electric mixer, beat sugar and butter in large bowl until blended (the mixture will be grainy and not smooth). Beat in egg, then yolks and vanilla. Gradually beat in buttermilk; beat in pumpkin.Using rubber spatula, fold in dry ingredients in 4 additions,blending gently after each addition. Cover with plastic; chill 3 hours.

2. Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on floured surface to 1/2- to 2/3-inch (12 mm to 15 mm) thickness. Using 2 1/2-inch (65 mm) -diameter round cutter, cut out dough rounds. Arrange on sheets. Repeat with remaining dough in 2 more batches. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used.


3. Using 1-inch (25 mm) diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.

4. Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches (40 mm). Attach deep-fry thermometer and heat oil to 365°F to 370°F (185°C to 188°C). Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer to paper towels to drain. Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Cool completely.

Glaze Directions:

1. Whisk powdered sugar and 4 tablespoons whipping cream to blend. Whisk in additional cream, 1 teaspoon at a time, to form medium thick glaze.
2. Can be made up to 3 hours ahead.
3. Add doughnut holes to bowl of spiced sugar and toss to coat.
4. Spread doughnuts on 1 side with powdered sugar glaze.
5. Arrange doughnuts, glazed side up, on racks. Let stand until glaze sets, at least 30 minutes.

For some doughnuts I added cinnamon sugar on top, while others I added white icing with sprinkles and cinnamon.

They were absolutely delicious. There was just enough cinnamon, and the cake was amazing. I will definitely be trying to make other doughnuts in the future.

Thanks Lori! Such a GREAT challenge. It was extremely memorable, and I even learned a few things!


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9 responses to “October Daring Baker’s Challenge #1 – Doughnuts!

  1. Hello and welcome to the Daring Bakers’ and congrats on your first very successful challenge. I hope you have many happy experiences with us.

    Great colour on your doughnuts and I love all the photos. Cheers from Audax in Sydney Australia.

  2. Congratulations for your first Challenge! When I started I also got nervous! But is so nice! Mostly the opportunity of knowing another bloggers, and seeing their job!
    I love your sprinkle Doughnuts!

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