How to make doughnuts from Izy Hossack – Top With Cinnamon on Vimeo.
So I’m back! and I’ve brought doughnuts, and.. a video… (wait, can you technically ‘bring’ a video? I’m ‘bringing’ it to your computer, I guess..)
Last week was actually crazy. Oh my god I don’t even remember most of it. So many mock exams and stress. I think if I was a computer it would be the equivalent of having Photoshop, Lightroom, Chrome (with 100 tabs open), iTunes and streaming TV, ALL AT THE SAME TIME. I think my brain needs more RAM; or maybe it just needs doughnuts.
But I would be boring if I did all the doughnut making and then left them as just vanilla – right? So I made them awesome. Who wants sprinkles, when you can have crushed biscoff cookies and crispy bacon on a coffee glazed doughnut.
Coffee with your doughnut?
NAH IT’S FINE BRO THERE’S COFFEE ON MY DOUGHNUT (although, let’s be honest here, I totally still drank coffee with them)
To be precise – I managed to have a total of 6 cups of coffee over the two days that I made + shot these doughnuts on. So, yeah. Coffee + doughnuts are the power pairing of this weekend. Sugar + caffeine were precisely what my soul needed after that week.
Crackly glaze, crumbs scattered everywhere, licking your lips and fingers. Shameless.
That’s what doughnuts should be about. Just happy food.
Notes:
– Lara’s original recipe rests the dough in the fridge for 1-12 hours – I just let it rise on the counter for 1 hour instead. – If you don’t have a doughnut cutter, and you can’t find a 1″ cutter, try using a piping tip, or like me the lid to something like a salt shaker – To tell when the doughnuts have proved enough: gently poke the dough, it should spring back slowly.
recipe altered minimally from 'Doughnuts', by Lara Ferroni
Combine 2 tbsp yeast, 3/4 cup milk and 1/2 cup flour in a medium bowl and let rest for 30 minutes in a warm place.
In the bowl of a stand mixer, with the paddle attachment fitted, combine the rest of the yeast and milk with the egg yolks, vanilla, salt and sugar. Add in the butter and 1/2 cup of flour - mix on low until incorporated.
Change to the dough hook, then knead in the rest of the flour - 1/4 cup at a time. Continue to knead until the dough is smooth and elastic. Transfer to an oiled bowl, cover and rest for 1 hour.
Roll the dough out on a floured surface until 1/2 inch thick. Cut out circles using a 3" cutter, and then a 1" cutter (see notes) to make the hole. Transfer the doughnuts (and doughnut holes) to a cookie sheet lined with a floured kitchen towel - spaced at least 1" apart. Re-roll the scraps and repeat the cutting + transferring.
Cover loosely with cling film and rest for 5-20 minutes (see notes).
Heat a 2 inch depth of oil to 360 F (180 C) in a deep, heavy bottomed pan. Use a metal spatula to transfer 2 or 3 proved doughnuts to the frying pan. Fry for 3-4 minutes until golden brown, flip and fry for a further 3-4 minutes. Remove from the oil using a slotted spoon and drain on paper towel. Repeat with the remaining doughnuts and doughnut holes. Let cool slightly then glaze.
http://www.topwithcinnamon.com/2013/04/how-to-make-doughnuts-with-video-and-coffee-biscoff-bacon-doughnuts.htmlrecipe altered minimally from 'Doughnuts', by Lara Ferroni
Stir the ingredients together - I prefer using a shallow dish or you can use a smallish bowl.
Dunk the doughnut into the glaze, turn to coat (you may find using a spoon will help you completely coat the doughnut with glaze). Remove from the glaze (I use a chopstick to help) to a piece of baking paper and let the glaze set.
http://www.topwithcinnamon.com/2013/04/how-to-make-doughnuts-with-video-and-coffee-biscoff-bacon-doughnuts.html
For Coffee-Bacon-Biscoff Doughnuts
– coat the doughnuts in the vanilla glaze. Let set. – slightly crush 6 or 7 biscoff cookies (I put them in a plastic bag and gently crushed them with a rolling pin) – fry 5 or 6 rashers of bacon until crispy. Drain on paper towel, then use scissors to cut up into small pieces. Mix in with the crushed biscoff cookies. – then glaze top with coffee glaze (just dissolve the instant coffee in the boiling water, add the milk and sugar):
For the coffee glaze 1 1/2 tsp instant coffee 2 tbsp boiling water 1 to 2 tbsp milk 1 1/2 cups powdered sugar
– whilst coffee glaze is still wet, sprinkle on crushed biscoff cookies and bacon.
The post How to make doughnuts (with video) and Coffee-Biscoff-Bacon Doughnuts appeared first on Izy Hossack - Top With Cinnamon.
