And so, it begins.
I’m quite excited for today, as we get to go into the Pastry Lab (the name itself excites me!) where we will be learning about basic ingredients, measurement and weight. Every ingredient in classic French pastry is measured by weight (grams and millilitres), instead of measured by volume (teaspoons and cups). This allows for the most accurate reproductions of recipes, as measurement by volume is often skewed due to air pockets. In the future, as I blog certain pastry recipes, I’ll offer approximate conversions from volume to weight, for those of you who prefer one method over the other.
Baked Doughnuts (& donut holes!)
recipe adapted from Châtelaine magazine, February 2014 issue.
Note: the original recipe calls for regular milk and butter, but I’ve replaced them with equal quantities soy milk and vegetable shortening (I used Crisco brand). If you want to make this completely vegan, simply substitute the egg with egg replacer. Voila! Doughnuts for everyone. Mmm.
Side Note: There are two spellings of donut (doughnut), and I’ll use both, as you’ll notice, throughout this post. They’re both correct. I’m just really indecisive over which one I prefer.
what you’ll need
1 cup soy milk
8g packet instant yeast
1/4 cup granulated sugar
1/4 cup vegetable shortening, melted
1 egg (or equal amount egg replacer)
1 tbsp vanilla extract
1/2 tsp salt
2 1/2 cups all purpose flour
4 cups icing sugar
3 tbsp ground cinnamon
5 tbsp water
vegetable or olive oil (cooking spray works fine)
stand mixer with dough hook attachment
how to do it
warm soy milk on stovetop or in microwave. Do not boil! Add yeast and whisk. Pour into bowl of stand mixer fitted with paddle attachment. Let stand about 10 minutes. Add granulated sugar, shortening, egg, vanilla and salt to yeast mixture and beat until combined. Remove paddle and affix dough hook to stand mixer. Gradually add flour, increasing speed until dough forms a ball and pulls cleanly away from the bowl.
Transfer dough into oiled bowl. Lightly oil top of dough and cover with damp tea towel. Let stand in a warm place until doubled in size, about an hour.
Roll dough onto floured surface until 1/2 inch thick. Do not roll any thinner than this, or your doughnuts will become cookies, as I discovered in my first batch! Use a 2-inch cookie cutter to cut rounds out of dough, and a 1 inch cookie cutter to cut holes out of the middles. Pat together excess dough and roll into 1 inch balls, to make doughnut holes. Place on parchment-paper lined baking sheets and cover with damp tea towels. Allow to rise for another 45 minutes.
Meanwhile, whisk together 1 cup icing sugar and 2 tbsp cinnamon.
Once 45 minutes has passed, Preheat oven to 350F.
Dip donuts and roll donut holes in sugar & cinnamon mixture.
Bake in preheated oven at 350F for about 10 minutes, or until centers are golden.
Remove from oven and cool immediately on cooling rack.
GLAZE AND POWDER TIME!
Give your donuts a delicious glaze by mixing 1/4 cup water with 2 cups icing sugar and 1 tbsp cinnamon. Dunk cooled donuts into glaze mixture. Reserve last cup of icing sugar in separate bowl, and roll sticky donuts in powdered sugar until fully coated. Donuts are best eaten immediately, but keep well at room temperature for about 2 days.
Final Note: this recipe looks lengthy, but it’s totally worth the time, and it’s not difficult at all, just requires a wee bit of patience. Give it a go – impress your friends and family! Or, just make them and then eat them all to yourself while watching the entire 3rd season of Community… whatever works for you.