What would you say if I told you I made doughnuts twice in one week?
Well, I did, and there aren't any left.
The coffee-glazed were the highlight of a recent Easter brunch, but not super kid-friendly.
These maple-glazed, sprinkles-topped were much more popular with the three-year-old's at a weekend birthday party.
And perhaps the best of all (Danny's favorite, anyway) were the very grown-up Bacon-Topped Maple Glazed Yeast Doughnuts.
(I know, right?!)
All doughnuts were variations on a superb basic yeast doughnut recipe from the fabu-tastic Gourmet Today cookbook, a.k.a. my new best friend.
I've tried the recipe twice--just to be double sure I can recommend it to my readers, you know. I taste-tested many of the results and well, as promised, here is the recipe.
You must try these doughnuts! Mix up the dough the evening before, let it rise over night in the refrigerator, then roll and fry in the morning. It's very little work and believe me, your hubby's going to love you.
slightly adapted from Gourmet Today which has this to say:
"For these doughnuts, an ethereal yeast dough is fried and then coated with a bracing coffee glaze. The result is a bit like having your morning cup of joe and a pastry in one incredible bite. Let the dough rise overnight in the refrigerator, and you'll wake up to something truly special."Makes about 12 doughnuts
1 (1/4-ounce) package (2-1/4 teaspoons) active dry yeast
2 tablespoons warm water
3-1/4 cups all-purpose flour, plus additional for sprinkling
1 cup whole milk, at room temperature
1/2 stick (4 tablespoons) unsalted butter, salted
3 large egg yolks
2 tablespoons granulated sugar
1-1/2 teaspoons salt
1/2 teaspoon ground cinnamon
About 6 cups vegetable oil for deep-frying
Coffee or Maple glaze (Recipes below)
Stand mixer fitted with a paddle attachment
a 3-inch round cookie cutter
a 1-inch round cookie cutter
a deep-fat thermometer
Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes (If yeast doesn't foam, discard and start over with new yeast.)
Combine flour, milk, butter, yolks, sugar, salt and cinnamon in mixer bowl, add yeast mixture, and mix at low speed until a soft dough forms. Increase speed to medium-high and beat for 3 minutes.
Scrape dough from sides of bowl into centre and sprinkle lightly with flour, to keep a crust from forming. Cover bowl with a kitchen towel and let dough rise in a warm draft-free place until doubled in bulk, 1-1/2 to 2 hours.
Alternatively, let dough rise in refrigerator for 8 to 12 hours.
Turn dough out onto a lightly floured surface. Roll out with a lightly floured rolling pin into a 12-inch round. Cut out as many rounds as possible with 3-inch cutter, cut a hole in centre of each round with 1-inch cutter, and transfer doughnuts to a lightly floured large baking sheet (or use a doughnut cutter to shape them, as I did)
Cover doughnuts with a kitchen towel and let rise in a warm draft-free place until slightly puffed, about 30 minutes (45 minutes if dough was refrigerated).
Heat 2-1/2 inches oil in a 4-quart deep heavy pot until it registers 350F on thermometer. Fry doughnuts 2 at a time, turning occasionally with a wire skimmer or a slotted spoon, until puffed and golden brown, about 2 minutes per batch. Transfer to paper towels to drain. (Return oil to 350F between batches.)
Allow to cool completely before glazing.
1/4 cup boiling water
5 teaspoons instant espresso powder, such as Medaglia d'Oro or instant coffee granules
1-1/2 cup confectioners' sugar
1 tablespoon light corn syrup
1/4 teaspoon pure vanilla extract
1/4 teaspoon salt
Stir together boiling water and espresso powder in a medium bowl until espresso powder is dissolved. Stir in confectioners' sugar, corn syrup, vanilla, and salt until smooth.
Set a rack on a baking sheet. Dip doughnuts into glaze, turning to coat well, and put on rack.
2 cups confectioner's sugar
1/3 cup pure maple syrup
2 Tablespoons corn syrup
1 Tablespoon water
(optional: few drops maple flavoring)
Whisk everything together in a small bowl until smooth. Set a rack on a baking sheet. Dip doughnuts into glaze, turning to coat well, and put on rack.
I love Gourmet's suggestions for how the doughnuts are to be enjoyed; basically, consume them as fast as possible.
"The doughnuts are best eaten right after they are fried, but they are still great several hours later and very good for the rest of the day."
I seriously doubt you'll have any left after brunch.