Tuesday, June 25, 2013

Baked Doughnuts | We Knead to Bake #6

The month of June is usually a slow month for me. I would be just back from vacations, school reopening, books to be covered, getting up early to make lunchbox -I hate getting up early. I am a night owl. :D

Anyways I had decided that this will be a slow month for the blog as well. That doesn't mean I don't bake, I did bake though posted none except for gougeres. Texturally, they weren't gougeres, but savoury cheese cookies. That didn't discourage me from baking doughnuts for We Knead to Bake this month.

First Friday of June is celebrated as National Doughnut Day in US. For me and my daughter everyday can be a doughnut day. I love them and whenever I see Doughnut shop-there are many branded ones in every second street  and even in hypermarkets -my eyes do more than just lingering over.These days I prefer savoury as well as sweet ones and current favourite is a Mexican salsa doughnut. Only cons of doughnut is that is a deep fried snack! which takes away all the fun and adds the calories. :( !

But the yummy challenge was for yeasted baked doughnuts. I went for the sweet ones and was not disappointed as they were consumed in a jiffy.All Thanks to Aparna who had adapted the eggless recipe from Lara Ferroni's book Donuts.




Ingredients:

Fine powdered Sugar: 4 tbsp
Warm Milk: 1 cup
Instant yeast: 3/4 tbsp
Salt: 1/2 tsp
Vanilla Extract: 2 tsp

Cake Flour: 1 cup
All Purpose Flour: 1.5-2.5 cups

Cubed Cold Butter:  100 gms or 8 tbsp

Topping: 
Strawberry or Chocolate ganache glaze 

Filling: 
Strawberry Jam

Preparation:
In a food processor, blend the sugar, milk, yeast salt and vanilla.

Add in the cake flour and 1 cup of  all purpose flour to this and process adding more flour as needed till the dough pulls away from the sides of the bowl.At this point will be slightly sticky. Add in the cubed butter and blend in to absorb the butter in the dough and no butter pieces are remaining at the bottom of the bowl.

Again the dough will be slightly sticky and if so, add in more flour in tablespoons and blend in till you get a soft, pliable, dough which is slightly sticky.

Turn out the dough into a lightly floured surface and knead gently till it no longer sticks to your hands. Shape it into a ball and let it sit covered in a greased bowl- rolling once to get coated with oil- until it doubles in volume which an hour away.

Punch down the down on a floured surface and roll it out into 1/2 inch thickness. Using a doughnut cutter cut out doughnuts and place on a lightly greased or lined baking sheet 1 inch apart and rest these for another 20 minutes.

Meanwhile preheat the oven to 200C /400F and once ready bake the dough for 5-10 minutes till they brown on the top. Do not overbake them.


Take them out and then glaze them with your choice of glaze. I went for jam filled ones



And also glazed the rest with chocolate ganache and strawberry glaze.


For the strawberry glaze, I simply mixed together few tbsp of powdered sugar with 2 tbsp of strawberry syrup and about 1 tbsp of milk. I wanted the thin glaze and this worked for me. I used this recipe on glazes as suggested by Aparna for both the glazes.

The jam filled one was also  a winner. I personally prefer the ganache one though. Warm doughnut right from oven on a Sunday is more than perfect.

Lets see how the challenge went off for others. Hop to Aparna's for a dekho!

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