The Daring Baker: October challeng; Doh!!! Its 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

Mmmmmmm... doughnuts.  Glazed, frosted, sprinkled, you name it and I'm there!  While I have been looking for an amazing baked doughnut recipe for this spiffy pan I got, this month's Daring Bakers Challenge was to make cake or yeast doughnuts, baked or fried.  If you're going to splurge then you might as well splurge big.  So, yeah baby - I went fried all the way!

I'm a huge Alton Brown fan so I decided to go with his recipe.  Thankfully, the recipe was rated with high reviews so I knew I was in for a treat.  The recipes for both the chocolate and vanilla glazes are from Alton, too.

Yeast Doughnuts

adapted from Alton Brown

1 1/2 cups milk

2 1/2 ounces butter

2 packages instant yeast

1/3 cup warm water (95 to 105 degrees F)

2 eggs, beaten

1/4 cup sugar

1 1/2 teaspoons salt

23 ounces all-purpose flour, plus more for dusting surface

Peanut or vegetable oil, for frying

Directions

     Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the butter. Place the shortening in a bowl and pour warmed milk over. Set aside.

     In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and butter mixture, first making sure the milk and butter mixture has cooled to lukewarm. Add the eggs, sugar, salt, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. 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; dough will be sticky. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or two until doubled in size.

     On a well-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring and using a 7/8-inch ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.

     Preheat the oil in a deep fryer or Dutch oven to 365 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for

1 minute per side. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.

Vanilla Glaze

1/4 cup milk

1 teaspoon vanilla extract

2 cups confectioners' sugar

Directions

     Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze, 1 at a time, and set on a draining rack placed in a half sheet pan for 5 minutes before serving.

Yield: enough glaze for 20 to 25 doughnuts

Chocolate Doughnut Glaze

1/2 cup unsalted butter

1/4 cup whole milk, warmed

1 tablespoon light corn syrup

2 teaspoons vanilla extract

4 ounces bittersweet chocolate, chopped

2 cups confectioners' sugar, sifted

Directions

     mbine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.

Yield: enough glaze for 20 to 25 doughnuts