Lara Ferroni - Doughnuts: Simple and Delicious Recipes to Make at Home

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ACKNOWLEDGMENTS

An enormous thank-you to the wonderful team at Sasquatch Books. From your initial excitement about this project and faith in me throughout the books development, youve been a pillar of support in just the right way.

I was inspired and educated by a wide variety of sources, but there are a couple of noteworthy ones that taught me how to make doughnuts in the first place. The first successful cake doughnuts I made were from a recipe on JoePastry.coma site that features recipes and tips that really work. I have not found a better source for learning pastry techniques than Bo Fribergs The Professional Pastry Chef, and without it I might never have arrived at my raised dough recipes.

A special thank-you to Shauna and Danny Ahern for their wonderful insights into gluten-free baking. Yes, you can make doughnuts gluten free!

A huge thanks to my recipes testers: Bria Mertens, Caitlin Pierce, Carolyn Cope, Carolyn Pickton, Clair Sutton, Deeba Rajpal, Aparna Balasubramanian, Elizabeth Nyland, Helen McSweeney, Jamie Schler, Jennifer Eggleston, Jill Lightner, Linda Nguyen, Susan Roxborough, Anda, Lucy Vaserfirer, Andrew Vaserfirer, Maggie McConnell, Melinda Knapp, Cindy Ensley, M. Lynn Yu, Sheena Starky, Jess Thomson, Tom Bauer, Danielle Tsi, Tara Barker, and Tara OBrady. Your great comments and questions made both the book and the doughnuts better!

I owe both Matt Wright and David Silver a debt and some doughnuts for graciously lending me their cameras after mine died midway through the photo shoot.

Finally, I never would have attempted to write this book without the encouragement, gentle nudging, and honest feedback from my wonderful husband, Cameron. You said I should do it and you were right.

ABOUT THE AUTHOR

Lara Ferroni is a tech geek turned food geek who spends her days exploring the food culture of the Pacific Northwest. As a writer and photographer, you might spy her learning to make kimchi in the back room of a local church, foraging for wild berries, or snapping away in some of Seattles finest kitchens. You can find her work in publications such as Seattle magazine, Seattle Metropolitan, Edible Communities, Epicurious.com, as well as in numerous cookbooks. You can find more of her tasty photos and recipes on her blog, www.cookandeat.com.

DOUGHNUT-MAKING RESOURCES AND SUPPLIES

You can find specialty doughnut-making equipment at most kitchen supply stores. Here are a few additional suggestions to help you along:

Bobs Red Mill Natural Foods
www.bobsredmill.com
Specialty flours (including gluten-free)

Crate & Barrel
www.crateandbarrel.com
Thermometers, pastry cloth

King Arthur Flour

www.kingarthurflour.com

Specialty flours (including gluten-free), doughnut cutters, pans, makers, mixes, glazing sugar, pastry cloth

Sur La Table

www.surlatable.com

Doughnut cutters, pastry bags, pastry cloths, pastry tips, thermometers, deep fryer

Target

www.target.com

Doughnut pans, doughnut droppers, deep fryers

Thermoworks
www.thermoworks.com
Thermapen thermometers

Williams-Sonoma

www.williams-sonoma.com

Pastry bags with filling tips, deep fryers, thermometers, pastry cloth, doughnut cutters

DOUGHS AND GLAZES

DOUGHS

BASIC RAISED

The quintessential doughnut: fluffy, sweet, heavenly. Theres nothing like a still-warm raised doughnut to bring a smile to your face. This basic dough recipe is very subtly sweet, so you can glaze away with your favorite flavors and not worry about the doughnuts getting cloying. Photo on page xvi.

Makes 8 to 14 doughnuts

Active time: 20 minutes | Ready in: 2 hours

3 tablespoons (22 grams) active dry yeast, divided
1 cup whole milk, heated to 110F, divided
2 to 2 cups (320 to 400 grams) bread flour, divided
2 tablespoons (30 grams) superfine sugar
teaspoon salt
1 teaspoon vanilla extract
3 egg yolks
cup ( stick or 2 ounces) unsalted butter or vegetable shortening
Vegetable oil for frying

1. In a medium bowl, dissolve 2 tablespoons of the yeast into cup of the milk. Add cup of the flour and stir to create a smooth paste. Cover and let rest in a warm spot for 30 minutes.

2. Combine the remaining milk and yeast in the bowl of a stand mixer fitted with the paddle attachment. Add the rested flour mixture along with the sugar, salt, vanilla, and egg yolks. Mix until smooth. Turn off the mixer and add cup of the remaining flour. Mix on low for about 30 seconds. Add the butter and mix until it becomes incorporated, about 30 seconds. Switch to a dough hook and add more flour, about cup at a time with the mixer turned off, kneading the dough at medium speed between additions, until the dough pulls completely away from the sides of the bowl and is smooth and not too sticky. It will be very soft and moist, but not so sticky that you cant roll it out. You may have flour left over. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (and up to 12 hours).

3. Line a baking sheet with a lightly floured non-terry dish towel. Roll out the dough on a lightly floured surface to inch thick. With a doughnut or cookie cutter, cut out 3-inch-diameter rounds with 1-inch-diameter holes (for filled doughnuts, dont cut out the holes).

4. Place the doughnuts on the baking sheet at least 1 inch apart and cover with plastic wrap. Let sit in a warm spot to proof until they almost double in size, 5 to 20 minutes, testing at five-minute intervals. To test whether the dough is ready, touch lightly with a fingertip. If it springs back immediately, it needs more time. If it springs back slowly, it is ready. If it doesnt spring back at all, it has overproofed; you can punch it down and reroll it once.

5. While the doughnuts are proofing, heat a heavy-bottomed pot with at least 2 inches of oil until a deep-fat thermometer registers 360F. With a metal spatula, carefully place the doughnuts in the oil. Fry for 1 to 2 minutes per side, or until light golden brown. Remove with a slotted spoon, drain on a wire rack over a paper towel, and let cool slightly before glazing.

BAKED RAISED

Most baked sweet doughs end up more like bagels than doughnuts, but these, based on a Finnish sweet dough recipe, are so soft and light you may not realize they were baked. A quick dip in glaze will keep the crust from becoming too chewy, but they are still best eaten straight away.

Makes 10 to 14 doughnuts

Active time: 20 minutes | Ready in: 2 hours

1 egg
cup (60 grams) superfine sugar
1 cup whole milk, heated to 115F
1 tablespoon (8 grams) active dry yeast
1 teaspoon salt
2 teaspoons vanilla extract
2 to 3 cups (300 to 420 grams) all-purpose flour, divided, plus more
for kneading
cup (1 stick or 4 ounces) butter, cut into 1-inch cubes

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the egg and sugar on medium speed until blended, about 1 minute. Add the milk, yeast, salt, and vanilla, and stir to blend. With the machine on low speed, add 2 cups of flour, about cup at a time, and beat until the dough is thick and pulls away from the sides of the bowl.

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