The October 2010 Daring Bakers Challenge was hosted by Lori of Butter Me Up. Lori choose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.
My last posting before this was a month ago. How time flies! Have been very busy travelling the last couple of weeks including weekends. Was starting to get a little worried about not being able to complete this challenge. Furthermore, have not made a doughnut before and was pretty excited about this challenge. Finally had time last Sunday and first thing I did when I woke up was to get a start on this. I was pleasantly surprise that it did not take me long to do this. Was rather messy but all in all it took me about an hour and viola, I had warm doughnuts for brekkie on a beautiful Sunday morning:) There was several recipes attached for this challenge, but I decided to do the Old-Fashioned Buttermilk Cake Doughnuts, and instead of sprinkling the finished doughnuts with icing sugar, I decided to topped them with 2 of my favourite ingredients which was melted dark chocolate and almond flakes. Anyways, below is the recipe, enjoy:)
Old-Fashioned Buttermilk Cake Doughnuts:
Hands on prep time - 25 minutes
Cooking time - 12 minutes
Yield: About 15 doughnuts & 15 doughnut holes, depending on size
Sour Cream ¼ cup / 60 ml / 60 gm / 2 oz
All Purpose Flour 3 ¼ cup / 780 ml / 455 gm / 16 oz + extra for dusting surface
White Granulated Sugar ¾ cup / 180 ml / 170 gm / 6 oz
Baking Soda ½ teaspoon / 2.5 ml / 3 gm / .1 oz
Baking Powder 1 teaspoon / 5 ml / 6 gm / .2 oz
Kosher (Flaked) Salt 1 teaspoon / 5 ml / 6 gm / .2 oz (If using table salt, only use ½ teaspoon)
Nutmeg, grated 1.5 teaspoon / 7.5 ml / 9 gm / .3 oz
Active Dry Yeast 1 1/8 teaspoon / 5.6 ml / 3.5 gm / .125 oz
Buttermilk ¾ cup + 2 Tablespoon / 210 ml / 225 gm / 7 ¾ oz
Egg, Large 1
Egg Yolk, Large 2
Pure Vanilla Extract 1 Tablespoon / 15 ml
Powdered (Icing) Sugar ¼ cup / 120 ml / 65 gm / 2.3 oz (Used for decorating and is optional)
1. In a small stainless-steel bowl set over a pot of gently simmering water, heat the sour cream until just warm.
2. Heat the oil to 375°F/190°C.
3. Over a large mixing bowl, sift together the flour, sugar, baking soda, baking powder, salt, nutmeg; make a large well in the center. Place the yeast in the well; pour the sour cream over it. Allow it to soften (if using packed fresh yeast), about 1 minute.
4. Pour the buttermilk, whole egg, egg yolks, and vanilla extract into the well. Using one hand, gradually draw in the dry ingredients. The mixture should be fairly smooth before you draw in more flour. Mix until it is completely incorporated. The dough will be very sticky. Wash and dry your hands and dust them with flour.
5. Sift an even layer of flour onto a work surface. Don’t be afraid to use a lot of flour. You don’t want the doughnuts sticking to your counter. Scrape dough out of bowl onto the surface; sift another layer of flour over dough. Working quickly, pat dough into an even 1/2-inch (12.5 mm) thickness. Dip cutter in flour and, cutting as closely together as possible, cut out the doughnuts and holes. Place holes and doughnuts on a floured surface. Working quickly, gather scraps of dough together, pat into 1/2-inch (12.5 mm) thickness, and cut out remaining doughnuts and holes.
6. Drop three to four doughnuts at a time into the hot oil. Once they turn golden brown, turn them and cook the other side. Cooking times may vary, but with my oil at 375 °F/190°C, I found they only took about 20 to 30 seconds per side.
7. Once cooked, place on a baking sheet covered with paper towels to drain.
8. Sift powdered sugar over doughnuts and serve.