Daring Bakers 44th Challenge: Mmmmm…doughnuts!

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. Doughnuts!? Oh yeah! Also a proud canuck, I knew where this host was coming from. Tim Horton’s is more than a doughnut shop, it’s an institution in this country. Hun and I often have our Saturday breakfast there, and no matter the location, it’s always busy with a spectrum of people.

I’ve always wanted to make donuts, but for some reason, was a little worried. Not sure why. Especially after doing this challenge. I was on my way home from holidays when I looked at this month’s challenge and emailed Hun right away. Glee, all around! The debate about what we would stuff in some of them started in Orlando, and continued while I waited for my connection in Houston airport. We’ve been playing with mini snickers stuffed in wonton wraps or funnel cake batter and fried, and doughnuts seemed the next natural step.

For good measure, I tried both recipe. I was pleased to see (or taste) how less sweet homemade doughnuts can be.  The recipes suggested were straightforward. We fried the doughnuts outside on the bbq burner. Cooking time was quite less than the one suggested. Also, we found that 375F was too hot, cooking the outside before the inside was properly done. Reducing the heat to 350F fixed that. We tried a couple of glazes (white and chocolate) found on the web, but we’ll need to revisit those. Too watery and didn’t coat very well. The snickers stuffed doughnuts, done with the yeast recipe, worked well enough, though I’ll have to use more dough next time, to make sure the dough really rises around and covers the half mini-snickers piece well, as we ended up with some chocolate canola oil.

All in all, a great challenge. We came out with four dozen donuts (not including the holes). Thankfully, these freeze well. 🙂 Looking forward to making some fresh ones at Christmas time, when my mother visits. She adores them — as a treat, of course.

Yeast Doughnuts:

Preparation time:
Hands on prep time – 25 minutes
Rising time – 1.5 hours total
Cooking time – 12 minutes

Yield: 20 to 25 doughnuts & 20 to 25 doughnut holes, depending on size

Ingredients
Milk 1.5 cup / 360 ml
Vegetable Shortening 1/3 cup / 80 ml / 70 gm / 2.5 oz (can substitute butter, margarine or lard)
Active Dry Yeast 4.5 teaspoon (2 pkgs.) / 22.5 ml / 14 gm / ½ oz
Warm Water 1/3 cup / 80 ml (95°F to 105°F / 35°C to 41°C)
Eggs, Large, beaten 2
White Granulated Sugar ¼ cup / 60 ml / 55 gm / 2 oz
Table Salt 1.5 teaspoon / 7.5 ml / 9 gm / 1/3 oz
Nutmeg, grated 1 tsp. / 5 ml / 6 gm / ¼ oz
All Purpose Flour 4 2/3 cup / 1,120 ml / 650 gm / 23 oz + extra for dusting surface
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)

Directions:

1. Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. (Make sure the shortening is melted so that it incorporates well into the batter.)
2. Place the shortening in a bowl and pour warmed milk over. Set aside.
3. In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. It should get foamy. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm.
4. Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment of your mixer (if you have one), combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined.
5. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.
6. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes (for me this only took about two minutes). If you do not have a dough hook/stand mixer – knead until the dough is smooth and not sticky.
7. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
8. On a well-floured surface, roll out dough to 3/8-inch (9 mm)thick. (Make sure the surface really is well-floured otherwise your doughnuts will stick to the counter).
9. Cut out dough using a 2 1/2-inch (65 mm) doughnut cutter or pastry ring or drinking glass and using a 7/8-inch (22 mm) ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
10. Preheat the oil in a deep fryer or Dutch oven to 365 °F/185°C.
11. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side or until golden brown (my doughnuts only took about 30 seconds on each side at this temperature).
12. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.

Old-Fashioned Buttermilk Cake Doughnuts:

Preparation time:
Hands on prep time – 25 minutes
Cooking time – 12 minutes

Yield: About 15 doughnuts & 15 doughnut holes, depending on size

Ingredients
Sour Cream ¼ cup / 60 ml / 60 gm / 2 oz
All Purpose Flour 3 ¼ cup / 780 ml / 455 gm / 16 oz + extra for dusting surface
White Granulated Sugar ¾ cup / 180 ml / 170 gm / 6 oz
Baking Soda ½ teaspoon / 2.5 ml / 3 gm / .1 oz
Baking Powder 1 teaspoon / 5 ml / 6 gm / .2 oz
Kosher (Flaked) Salt 1 teaspoon / 5 ml / 6 gm / .2 oz (If using table salt, only use ½ teaspoon)
Nutmeg, grated 1.5 teaspoon / 7.5 ml / 9 gm / .3 oz
Active Dry Yeast 1 1/8 teaspoon / 5.6 ml / 3.5 gm / .125 oz
Buttermilk ¾ cup + 2 Tablespoon / 210 ml / 225 gm / 7 ¾ oz
Egg, Large 1
Egg Yolk, Large 2
Pure Vanilla Extract 1 Tablespoon / 15 ml
Powdered (Icing) Sugar ¼ cup / 120 ml / 65 gm / 2.3 oz (Used for decorating and is optional)

Directions:

1. In a small stainless-steel bowl set over a pot of gently simmering water, heat the sour cream until just warm.
2. Heat the oil to 375°F/190°C.
3. 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.
4. 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.
5. Sift an even layer of flour onto a work surface. Don’t be afraid to use a lot of flour. You don’t want the doughnuts sticking to your counter. Scrape dough out of bowl onto the surface; sift another layer of flour over dough. Working quickly, pat dough into an even 1/2-inch (12.5 mm) thickness. Dip cutter in flour and, cutting as closely together as possible, cut out the doughnuts and holes. Place holes and doughnuts on a floured surface. Working quickly, gather scraps of dough together, pat into 1/2-inch (12.5 mm) thickness, and cut out remaining doughnuts and holes.
6. Drop three to four doughnuts at a time into the hot oil. Once they turn golden brown, turn them and cook the other side. Cooking times may vary, but with my oil at 375 °F/190°C, I found they only took about 20 to 30 seconds per side.
7. Once cooked, place on a baking sheet covered with paper towels to drain.

Sift powdered sugar over doughnuts and serve.

Daring Cooks 18th challenge: Grape Leaves Stuffed

Our October 2010 hostess, Lori of Lori’s Lipsmacking Goodness, has challenged The Daring Cooks to stuff grape leaves. Lori chose a recipe from Aromas of Aleppo and a recipe from The New Book of Middle Eastern Food. I’ve always enjoyed dolmades and was glad to get an opportunity to make these from scratch. Since Thanksgiving was right around the corner, I decided to give these a twist by adding a spicy roasted butternut squash, based on a Jaime Oliver recipe. Turned out alright, but next time, I’ll use the usual greek recipe.

Wara Einab or Dolma/Cold Stuffed Grape Leaves
Adapted from Claudia Roden’s The New Book of Middle Eastern Food a Borzoi Book, published by Alfred A. Knopf

Yield: 6 to 8 servings

Ingredients

24 – 30 preserved or fresh grape leaves.
1¼ cups (300 ml) (9 oz) (250 gm) long grain rice
1- 3 tomatoes, peeled and chopped
1 large onion, finely chopped or 4 tablespoons (60 ml) (35 gm) finely chopped scallions
2 tablespoons (30 ml) (25 gm) finely chopped flat leaf parsley
2 tablespoons (30 ml) (15 gm) crushed dried mint
¼ teaspoon (1¼ ml) (1½ gm) ground cinnamon
¼ teaspoon (1¼ ml) (1½ gm) ground allspice
1 teaspoon (5 ml) (6½ gm) dill
Salt and pepper
2 tomatoes, sliced **optional**
3 or 4 cloves garlic
2/3 cup (160 ml) extra-virgin olive oil
1 teaspoon (5 ml) (5 gm) sugar
Juice of 1 lemon or more

Notes:

If using grape leaves preserved in brine, to remove salt put them in a bowl and pour boiling water over them. Make sure that the water penetrates well between the layers, and leave them soaking for about twenty minutes, then change the water a time or two using fresh cold water.

If using fresh leaves, plunge a few at a time in boiling water for a few seconds only, until they become limp, and lift them out.

Directions:

1. Pour boiling water over the rice and stir well, then rinse with cold water and let drain.

2. Mix the rice with the chopped tomatoes, onion or scallion, parsley, mint, cinnamon, allspice, dill, salt and pepper to taste.

3. Place a grape leaf on a flat surface, vein side up.

4. Place about two teaspoons (10 ml) of the filling in the center of the leaf, near the stem edge.

5. Roll the leaf end to end, starting from the stem edge. As you roll, fold the sides of the leaf in toward the center. The leaf should resemble a small cigar, about 2 to 2 1/2 inches (50 mm to 65mm) long.

6. Repeat with the remaining leaves and filling.

a.(You can freeze the stuffed grape leaves at this point. Just line a baking sheet with wax paper. When firmly frozen, transfer to an airtight plastic bag place back in the freezer.)

7. Pack the stuffed leaves tightly in a large pan lined with tomato slices or imperfect grape leaves Place a whole garlic clove in between them for extra flavor. The tightness will help prevent the rolls from unraveling.

8. Mix together olive oil, 2/3 cup (160 ml) water, sugar and lemon juice and pour over the stuffed leaves. Put a small heat proof plate on top of the leaves to prevent them from unwinding, cover the pan and simmer very gently for about 1 hour, until the rolls are thoroughly cooked, adding water occasionally, a cup at a time, as the liquid in the pan becomes absorbed. Cool in the pan before turning out. Serve cold.

There are many variations you can use but here are just a few suggestions:

Add ¼ cup (60 ml) (1½ oz) (45 gm) raisins or currants and ¼ cup (60 ml) (1⅓ oz) (40 gm) pine nuts to the filling.

Mix a pinch or two of powdered saffron with the olive oil and water before pouring over the stuffed grape leaves.

Soak about ¼ cup (60 ml) (1½ oz) (45 gm) dried chickpeas in water overnight. Crush them using a processor or blender and add them to the filling. In this case use ¼ cup (60 ml) (1¾ oz) (50 gm) less rice. You could also use drained canned chickpeas.