[Governor3]

Jelly-Filled Donuts From 'The Everyday Art of Gluten-Free'

Ingredients2 recipes Choux Paste (see below)
2 cups (480 ml) jam (such as strawberry, raspberry, blueberry, cherry, or a variety) or filling of your choice
4 cups (960 ml) peanut oil, for frying
1 cup (200 g) sugar, for coating
Choux Paste:
2 large eggs
1 teaspoon baking powder
4 tablespoons (70g) unsalted butter
2 tablespoons half-and-half
2 teaspoons sugar
1/4 teaspoon kosher salt
1/2 cup plus 3 tablespoons Donut & Fritter blend (ingredients below)
1 teaspoon pure vanilla extract
Donut and Fritter Blend (makes 5 1/2 cups)
2 1/2 cups plus 1 1/2 tablespoons (320 g) cornstarch
1 cup plus 2 tablespoons plus 1 teaspoon (128 g) tapioca starch
1/3 cup plus 2 tablespoons (80 g) potato starch
1/2 cup plus 1 tablespoon plus 1 teaspoon (64 g) sorghum flour
8 teaspoons (24 g) guar gum

Directions1. To make the Donut and Fritter blend: Using the spoon-and-sweep method, measure each ingredient into a large bowl. Whisk together and then sift the mixture into a separate large bowl. Repeat several times. Since you are working with so many different starches, you really need to sift and whisk the blend several times to ensure an even distribution of all the ingredients.

2. Make the choux paste: In a small bowl, crack the eggs; do not whisk them. Pour the baking powder over the eggs and let it stand for at least 5 minutes, so the egg whites activate the baking powder.

3. In a heavy-bottomed medium saucepan, combine the butter, half-and-half, 2 teaspoons of the sugar, the salt, and 5 tablespoons (75 ml) water over medium heat and heat until the butter has melted and the mixture comes to a gentle boil. Add the Donut & Fritter Blend and stir vigorously with a wooden spoon, scraping the bottom of the pot for about 1 minute. Once the dough pulls easily from the sides of the pan and leaves a thin veil of butterfat on the bottom, it's ready to come off the heat.

4. Transfer the dough to a food processor fitted with the S-blade. Pulse the dough for 20 seconds to cool it slightly. Pour in the eggs and baking powder (still unwhisked) and process it all to a thick, sticky paste, about 90 seconds more. Add the vanilla and mix just until incorporated. Transfer the dough to a pastry bag fitted with a 1/2-inch (12-mm) star tip. At this point, the dough can be refrigerated: Wrap the pastry tip in plastic and then place a rubber band over the top of the tip so it's snug and keeps the plastic tight. Using a second rubber band, twist the top of the bag shut and fold the excess pastry bag over, pulling the rubber band over the excess flap. This will keep the dough fresh for up to 3 days before frying.

5. To make the donuts: Scoop the prepared choux paste into a lidded container and refrigerate it for 2 to 3 hours.

6. Meanwhile, in a medium saucepan, melt the jam over medium heat until it is liquid. Strain the jam through a fine-mesh strainer into a bowl; discard any solids left in the strainer. Set the jam aside to cool completely.

7. To cook the donuts, in a large skillet (or alternatively, in a deep-fryer), heat the oil over medium heat until it registers 375°F (190°C) on a deep-fry thermometer. Line a platter with paper towels, or line a baking sheet with a brown paper bag.

8. Pour the sugar into a shallow dish. Shake the dish slightly to spread the sugar out into an even layer.

9. Working in batches of three or four donuts at a time, spoon tablespoon-size dollops of dough directly into the hot oil. Be sure not to overcrowd the pan or the oil will get cool. Fry until the donuts are golden brown on both sides, about 1 minute on the first side and a bit less than a minute on the second side. Using a slotted spoon or spider, transfer the fried donuts to the lined plate to drain any excess oil. Repeat with the remaining dough.

10. When the donuts are cool enough to handle, roll them in the sugar. Transfer the cooled strained jam to a pastry bag fitted with a plain round tip. Pierce a donut with the pastry bag tip and pipe about 1 tablespoon of filling into the donut. Repeat to fill the remaining donuts.

11. Ideally, eat the donuts right away, before the sugar can absorb any of the residual frying oil. If you have any leftovers, store the donuts in a brown paper bag or in a loosely covered container on the counter for a day or two.

Notes:These jelly-filled donuts are made with choux pastry and then deep-fried. The difference? No gluten. Using the 'Donut & Fritter Blend,' The Everyday Art of Gluten-Free has devised a flour-free way to deep-fry dessert. The result is airy and light, but with a satisfying bite, and a sugary crunch.

Tips: There are certain steps in the preparation of a gluten-free choux paste that distinguish it from the standard, and allow it to come together properly and retain its texture. The first is in the construction of the Donut & Fritter Blend. The gums and flours need to be whisked multiple times in order to become fully incorporated; I recommend whisking, then sifting, and whisking again. The second happens while making the choux paste: The baking powder must be sprinkled on the eggs and whisked; it is this reaction between the albumen (whites) and the baking powder that allows it to rise in the oven and maintain its shape. The technique is slightly different, but it allows for splendid results.

[emmilina]

Easy Homemade Chocolate Doughnuts



Ingredients
for 12 doughnuts

½ cup dark chocolate
¾ cup butter
½ cup cocoa powder
¾ cup sugar
1 tablespoon vanilla extract
5 eggs
½ cup chocolate, melted
¼ cup sprinkles

Preparation
Melt the chocolate and butter together in a saucepan over a medium heat.
Stir in the cocoa powder, sugar, and vanilla extract.
Take off the heat and whisk in the eggs one at a time.

Tear off a piece of greaseproof paper and scrunch into a small ball.
Pre-heat the oven to 350°F (180°C).
Place the the paper balls in the centre of each hole in a muffin tin. Pour the chocolate doughnut mixture in the muffin tin holes, circling around the paper balls and being careful not to cover them.


Bake in the oven for 8-10 minutes.
Carefully take the doughnuts out of the muffin tin. Take out the paper balls with your fingers. You should have a circle-shaped hole in each doughnut.
Dip in some melted chocolate, followed by some sprinkles.
Enjoy!

[Governor3]

Buttermilk Drop Donuts (in the style of the long lost bakery McKenzie's, in New Orleans)
Peanut or vegetable oil for deep frying.

Drop Base
1 cup all purpose flour
¼ cup sugar
1 teaspoons baking powder
1/4 teaspoons baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
¼ teaspoon salt
1 egg
1/2 cup buttermilk
1 tablespoon melted butter


Vanilla Glaze
2 cups confectioner's sugar
1 teaspoon vanilla extract
2 to 4 tablespoons milk

Directions
Prepare Base

1. Whisk together flour, baking powder, baking soda, nutmeg, ginger and salt together.

2. In a bowl, whisk together egg, sugar, buttermilk, and melted butter. Combine with dry ingredients and mix until smooth.

Fry Drops

In a deep, heavy skillet or in an electric skillet or deep fryer, fill oil to a depth of at least 2 inches. Heat oil to 375°F degrees. For best results, use a candy/ deep frying thermometer if your pan doesn't have a thermostat.

Using two teaspoons, scoop up batter with one and slide it off into the hot oil with the other. Let doughnuts fry until nicely browned, about 2 minutes, turning halfway through cooking. They will flip themselves over if they're rounded enough. Keep the oil hot (375°F) and don't crowd the pan, so doughnuts will brown quickly without absorbing too much oil.

Drain on rack over paper towels; then roll in vanilla glaze (or cinnamon sugar or plain confectioner's sugar).

For Vanilla Glaze

Stir together 2 cups confectioners’ sugar, 1 tsp vanilla extract and 2 to 4 tablespoons milk. Add more milk if needed to reach the consistency of heavy cream. Drizzle the glaze over the hot doughnuts.

[emmilina]

Cookies And Cream–stuffed Doughnuts



Ingredients
for 12 doughnuts

COOKIES AND CREAM FILLING

10 chocolate cookies
½ cup cream cheese
12 pieces chocolate
DOUGHNUT MIXTURE

2 cups plain flour
¼ cup caster sugar
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup milk
3 tablespoons butter, melted
2 tablespoons sunflower oil
4 cups sunflower oil, for frying
DOUGHNUT TOPPING

⅓ cup white chocolate
Preparation
Pour the cookies into a ziplock bag, fasten, and bash into crumbs using a rolling pin.
Pour half of the cookie crumbs into a bowl and mix with the cream cheese. Set aside.
Prepare the doughnut mixture by combining the flour, sugar, baking powder, and salt in a bowl. Make a well in the middle of the dry ingredients.


Add the milk, melted butter, and sunflower oil into the well of dry ingredients.
Mix together with a fork until a dough is formed. Start rolling the dough into golf ball-size balls and then flatten using your thumb.
Spoon in a teaspoon of the cream cheese mixture and a square of chocolate. Close the dough with your hands, pinching the seams if necessary, and roll into a ball.


Heat up the liter of sunflower oil in a pan until it reaches 375°F (190.5°C).
Deep-fry the doughnut balls for about 4-5 minutes, until golden brown. Then leave donuts to drain and cool on a wiring rack or paper towel.
Drizzle over the melted white chocolate and remaining half of the cookie crumbs.
Enjoy

[Governor3]

Fritti di Patate (Italian potato donuts)

300 grams flour (about 2 1/4 cup plus 2 tablespoon)
75 grams whole milk (about 1/4 cup plus 1 tablespoon)
1 tablespoon dry yeast
150 grams potatoes, boiled, peeled and smashed (about 1 big size potato)
The grated peel of 1 large organic lemon
2 egg
25 grams sugar (about 2 tablespoons)
1 tablespoon salt
50 grams butter (about 1/4 of stick), room temperature
1 liter canola oil
2 cups of granulated sugar, for decoration

Pour warm milk (110°F) over the yeast in a mixing bowl; whisk and let stand until foamy (about 5 minutes).


Add the flour, the eggs, the rest of the milk, the smashed potato, the grated lemon, and the sugar and mix everything together until the dough is elastic and even (this can take 10 to 15 minutes). Add the salt and the butter in small pieces and continue mixing until incorporated. The dough is going to be slightly sticky).

Let it rest, covered with plastic wrap, until it doubles in size (about 1 to 2 hours).
Cut pieces of parchment paper into squares (about the size of each pastry). This will help to transfer the pastry into the boiling oil.

Place the dough on a flat surface dusted with flour. Punch it down and roll it until it is 1-inch thick. Cut the dough into discs using 2 round cutters, a large one and a very small one.
Place the Ciambelle over the parchment paper squares. Let them rest until they double their size (this will take 15-25 minutes).
Bring the oil to 350 F. Fry the Ciambelle until they turn golden brown.



Dry each pastry with a paper towels and place it in the granulated sugar, cover both sides with the sugar.















Place the Ciambelle on a serving plate and serve them warm.

Sorry, invalid. Edited after the contest had closed. -Anna

[emmilina]

Chocolate-Stuffed Churro Donuts



Ingredients
for 6 servings

4 tablespoons butter, cubed
2 tablespoons brown sugar
½ teaspoon salt
1 cup water
1 cup flour
1 teaspoon vanilla extract
3 eggs
½ cup chocolate chips
oil, for frying
cinnamon sugar

SPECIAL EQUIPMENT NEEDED

piping bag, with a large star tip
nonstick baking sheet


Preparation
In a saucepan over medium-high heat, add butter, brown sugar, salt, and water, and bring to a boil.
As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add in flour.
Using a wooden spoon, stir until the dough comes together to form a ball and there are no lumps.

Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs).
Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
Once all the eggs are incorporated, transfer it to a piping bag with a large star tip.

On a nonstick baking sheet, pipe the dough in circles leaving a hole in the center.
Place the chocolate chips in a ring and top with remaining dough, making sure there are no gaps in between each layer.
Transfer the tray to the freezer and freeze until solid, about 3 hours or overnight.
Heat oil in a deep pot to 350˚F (175˚C).
Remove the baking tray from the freezer and use a butter knife to release the churro donuts. Return any extras to the freezer while you wait to fry.
Fry the donuts in batches to avoid overcrowding the pan, until brown and the dough is cooked through.
Drain on a paper towel before rolling in cinnamon sugar.
Enjoy!

[emmilina]

Strawberry Cheesecake Old-fashioned Donuts



Preparation
In a large bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth.
Add in the strawberry jam and fresh strawberries, and beat until combined.
Using a spatula or wooden spoon, stir in the pancake mix and flour until fully incorporated. (The dough will be sticky and pink in color.)

Turn the dough out onto a well-floured surface and sprinkle the top with more flour.
Press out dough until it is about ½ inch (1.25 cm) thick.
With a round cookie cutter, drinking glass, or mason jar lid, cut the dough in as many circles as will fit. In the center of each circle, cut a smaller circle with a cookie cutter or shot glass.


Remove the cut donuts to another floured surface and gather up excess dough.
Repeat steps 5 through 7 until all the dough is used up.
Heat oil in a large pot to 350ºF (180ºC).
Carefully place a few donuts in the hot oil, being careful not to crowd the pot.
Once the bottom is browned, flip the donut over in the oil and cook the other side.
Once both sides are browned, remove the donut and place it on a rack to cool.
For the frosting: beat cream cheese in a bowl until smooth. Add powdered sugar and continue to beat until fully incorporated, then add vanilla extract, and finally add milk.
Dunk the tops of the donuts in the frosting and garnish with slices of fresh strawberries.
Enjoy!

Sorry, invalid. Missing a list of ingredients and measures. -Anna

Recipes must identify the specific ingredients, weights, measures preparation and cooking methods.

[Governor3]

Original German Doughnut Recipe – Kreppel
Ingredients for Original German Doughnut Recipe:
750 g (1.5 lbs) of all-purpose flour
100 g (3.5 oz) of sugar
200 g (7 oz) of melted butter
3 eggs size XL
375 ml (12.5 oz) of lukewarm milk
2 packages of dry yeast
1 pinch of salt
grated peel of 1 lemon
vegetable oil (amount of oil for frying depends on the size of your pan)
1 jar of red raspberry marmalade OR jam
1 cup of caster sugar (super fine) OR powdered sugar to coat the doughnuts
Preparation of the dough for Original German Doughnut Recipe:
Mix the flour, sugar, salt, grated lemon peel, and dry yeast in a bowl. Make a hole in the middle, place the eggs in the hole and cover with the flour mixture. Warm up the milk in the microwave and pour over the flour mix. Melt the butter in the microwave and add it to the bowl. Both the milk and butter should be lukewarm and not hot. With a handheld mixer mix the ingredients using the kneading hooks. You will know the dough is ready when it comes easily off the sides of the bowl and bubbles are visible. Cover the dough with a kitchen towel and let it rise for about 2 hours or until it has doubled in size.

IMG_2902 IMG_2929

On a surface covered with flour, roll out your dough with a rolling pin about 1.5 cm (just a little over half an inch) thick. In order to differentiate between filled doughnuts and unfilled doughnuts, cut them in two different shapes. Use a glass to cut circles for the filled doughnuts. Use a pastry wheel cutter, a pizza cutter, or fondant trimmer to cut triangles for the unfilled doughnuts.

Preparation original German doughnut recipe IMG_2940

Place the cut dough on a baking sheet, cover with a kitchen towel and let the dough rise again for about an hour or until the size has doubled.

In the meantime, prepare your working space on the stove. If you have sufficient space, make sure that you work from left to right. On the left side you should have the unfinished doughnuts. In the middle, place your saucepan filled with oil. Use a wide saucepan and pour in enough oil that the doughnuts can float to the surface. On the right side, place your cooling rack on kitchen paper towels. Using a rack is helpful because you want any remaining oil to off the doughnuts while they are cooling down.

Heat the oil until it is hot enough to fry. Slowly place the doughnuts in the oil, fry them on both sides (on medium heat) until they are golden brown. Use a spider strainer to remove your doughnuts from the saucepan and place them on a cooling rack.

Baking original German doughnut recipe

Finishing Original German Doughnuts:
Empty the marmalade or jam in a small bowl and whip with a whisk until it is smooth. Place it in a decorating bag and fill the doughnuts using an injector tip or a pastry injector.

Filling German Doughnuts

When the doughnuts are filled, roll them in a bowl of caster sugar or powdered sugar.

[Fivetide]

Fat Tuesday Pączki Donuts



YIELDS: 14
PREP TIME: 15 minutes
TOTAL TIME: 4 hours 15 minutes

INGREDIENTS

Cooking spray, for bowl
1 c. whole milk
1 (0.25-oz.) packet or 2 1/4 tsp. active dry yeast
3 1/2 c. all-purpose flour, sifted, plus more as needed, divided
1 large egg
2 large egg yolks
4 tbsp. melted butter
1 1/2 c. granulated sugar, divided
1 tsp. pure vanilla extract
3/4 tsp. kosher salt
1 (13-oz.) jar raspberry preserves
Canola oil, for frying

DIRECTIONS

1. Grease a large bowl with cooking spray and set aside. In a small, microwave-safe bowl or glass measuring cup, add milk. Microwave until lukewarm, 40 seconds, then pour into the bowl of a stand mixer. Sprinkle over yeast and let sit until frothy, about 8 minutes. Mix in 1 cup of flour and let rest, loosely covered with plastic until very bubbly, 20 to 30 minutes.

2. In a medium bowl, beat eggs until very frothy and lightened in color, about 5 minutes.

3. To the flour and yeast mixture, add melted butter and 1/4 cup sugar and mix with the dough hook attachment until combined. Mix in vanilla, salt, and whisked eggs until fully combined.

4. Gradually add in remaining 2 1/2 cups flour, ½ cup at a time, until a moist but not sticky dough forms. Continue to beat the dough until it pulls away from the sides of the bowl.

5. Transfer dough onto a work surface and knead a few times. If dough feels too sticky, knead in 1 tablespoon flour. Form into a smooth ball then place dough in prepared bowl and cover with a clean dish towel. Let dough rise in a warm spot in your kitchen until doubled in size, about 1 hour.

6. Line two large baking sheets with parchment. Punch down dough, then turn onto a lightly floured work surface and roll out into a ½”-thick rectangle. Using a 3” cookie or biscuit cutter, punch out doughnuts. Knead scraps together and punch out as well. Place doughnuts onto baking sheets, cover with dish towel, and let rise again, about 40 minutes more.

7. Line a large baking sheet with paper towels. In a large dutch oven over medium heat, heat 2'' oil to 350°. Cook doughnuts, up to 3 per batches, until deeply golden on both sides, about 2 minutes per side.

8. Transfer doughnuts to paper towel-lined baking sheet to drain for 30 seconds, then immediately roll in remaining sugar and let cool completely.

9. Once cooled, use a sharp knife to poke a small hole on the side of each donut. Use a pastry bag with a large plain tip to pipe jam inside.

[anna1561]

Cooking Fat's Over





I'll check for duplicates, and off topic posts.




I need a volunteer to pay the rewards.
Volunteer will get 50 WRZ$ + the number of valid winning contestants x2


Anyone who wishes to volunteer please post in the next 5 minutes and a volunteer will be randomly selected.

[FreezeMe]

me

[Misstee]

me

[anna1561]

Thank you all for volunteering, I appreciate the offer



The 2nd volunteer, Misstee, shall do the rewarding

Once I check all the recipes you shall receive the WRZ$ for rewarding all valid posts plus your own fee.


- Please mention the reason for rewarding in the donation posts
- Please report here when the rewarding is complete.

35 posts (10 posters) — 3 invalid
32 x 50 = 1600 + 70 for Misstee = 1670 WRZ$

[Misstee]

Doughnating Complete.