Let's Go Nuts for Doughnuts October 2010 DB

Even before one realize it is time for .
The days are just flying by so fast that I have the feeling, I just sneezed and a whole month passed in that one sneeze.

When I saw the Challenge this month was, I really was excited as I have never made doughnuts at home. Well not the fried ones, have made the baked version some time ago.

I never do the challenge fast as I wait till some of the other group members have made it as when they finish doing the challenge they upload a picture in the Forum and also give tips.
And I am really greatfull for the tip Audax gave in the Forum.
He is always so fast in doing the challenge, mostly he do them the same day the recipe is posted in the forum, now isn't that fast.
And he gave a tip , he mentioned how ever soggy the dough is don't be tempted to add more flour. And I must say I am happy that I read the tip otherwise when I saw how soggy the dough was I would have gone on adding more flour, so if you do this recipe don't be tempted to add more flower it will all come together after the raising time etc...

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 Epicurio

Yeast Doughnuts:
Preparation time:Hands on prep time - 25 minutesRising time - 1.5 hours totalCooking 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 ozNutmeg, grated 1 tsp. / 5 ml / 6 gm / ¼ ozAll 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:
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.)
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. 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.

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.
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, 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.

Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
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).
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.

Preheat the oil in a deep fryer or Dutch oven to 365 °F/185°C.
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).
Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired
I glazed with dark and white chocolate and sprinkled sprinklers.