I really am working on my consistency but this month, that shouldn’t be a problem because I have a whole lot of things lined up that I wanna share with you.
Lets talk Donuts. When we think of donuts what flashes through our mind is some hollowed out dough that’s dumped into a cauldron of boiling oil but nehhhhhh considering the continuous battle we have with cholesterol we have to find a way lot better alternative in baking doughnuts and trust these come out sexier than its fried counterparts. Now don’t think twice, dust that oven, do the penguin dance and let’s get baking all the way to jupiter. Note that these dougnuts do not contain sugar (replace with 4 tbsp of honey) or just leave it out.
1. All purpose flour (4 cups)
2. Instant yeast (2 teaspoons)
3. Eggs (3)
4. Vanilla extract (1,1/2
5. Milk (1/2 cup)
6. Melted butter (1/2 cup)
• Mix wet ingredients in a bowl
• Mix dry ingredients in another bowl
• Fold wet ingredients into dry ingredients, mix and allow dough to stand for 6 hours. (cover bowl with cheese cloth (pap cloth) )
• Transfer to fridge for another 6 hours (this allows the dough to be firm)
• Remove from fridge and allow dough to rest for another 30 minutes before
working with it
• Place dough on counter-top and dust with flour then roll out.
To cut out your doughnut make sure the dough is rolled 1/2 an inch thick before you form the doughnuts. (this allows your doughnut to be big)
• Brush the top of the doughnuts with melted butter.
• Line doughnuts on a baking pan layered with parchment paper
Doughnuts can be enjoyed just like that or glazed with a chocolate glaze or any
glaze that your soul so pleases.
CHOCOLATE GLAZE INGREDIENTS
• Unsweetened cocoa powder (6 tablespoons)
• Powdered sugar (1 cup)
• Milk (2 tablespoons)
• Vanilla extract (1 teaspoon)
• Mix all ingredients together until you get a consistent not-too-runny
• Dip your doughnuts in the glaze and allow to rest for 5 minutes before serving.
NOTA BENE: You could also sprinkle hundreds and thousands for a more
attractive and sexier doughnut. (Remove the unsweetened cocoa powder from the above recipe and you get a regular powdered sugar vanilla glaze)
MY SECRET: I usually freeze my chocolate glaze doughnuts for about 2 hours and then heat in the microwave. They later become softer and the chocolate diffuses into the doughnuts better.
Last time I posted about food, I talked about scotch eggs. Check it Out.