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Wednesday, October 27, 2010

Daring Bakers' Doughnuts



Doughnuts? Just fancy this challenge. Have imagined it as a straight-forward exercise or practice that opens to many decoration possibilities. Going through the posts in the forum, I have come across many variations of doughnuts in terms of filling, topping, shaping and finishing. Some would prefer a classic hollow-in-the-center creations, some enjoy just rounded shapes and chose to fiddle around with the topping instead, while others have come up with inordinary shapes like squares, flowers, or just about anything under the sunlight.



I was familiarized with doughnuts since my young age, just happened that my auntie picked up baking and occasionally fried doughnuts for everyone in the family. Then as I grew up besides liking doughnuts from the local markets, I patronized Dunkin Donuts. It was the brand that teenagers and office workers would go to spend their free time with friends. DD was and still is famous for its comfortable seating outlets and very delicious croissants and hot cocoa. Some of the outlets are in fact so comfy that youngsters spend long hours chatting with friends while spending minimum on a glass of carbonated drink.



Many brands have come and gone competing with DD and not many have succeeded in maintaining their existence. Can’t really remember any brand that could quickly relate to doughnuts in an instant second like Dunkin Donuts. In present time countable doughnut shops emerged slowly and established a wide range of of selections either in flavors, topping, and textures. In Thailand we have Mister Donut, Daddy Dough (my favorite), and the latest Krispy Kreme.



Just a few days ago, T was commenting about the long queue at the only recently opened Krispy Kreme outlet at Siam Paragon. And we both reminiscing our good time having very soft and delicious doughtnuts at J.Co during our last holiday in Jakarta.
Well, to Lori of Butter Me Up... thanks so much for this wonderful challenge. Love this comfort food and have developed a few varieties from this marvelous Bomboloni Recipe..



The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious. For detailed challenge recipes please click here.



BOMBOLONI
Yield: About 32 Bomboloni



Ingredients:
- Water, Lukewarm 1/3 cup + 1 Tablespoon
- Active Dry Yeast 3 ¼ teaspoon (1.5 pkgs.) / 16.25 ml / 10 gm / .35 oz
- Honey 1.5 Tablespoon / 22.5 ml
- All Purpose Flour 3 cup / 720 ml / 420 gm / 14 ¾ oz
- Milk 3 Tablespoon / 45 ml
- Egg Yolk, Large 6



- White Granulated Sugar 1/3 cup / 80 ml / 75 gm / 2 2/3 oz + more for rolling
- Kosher (Flaked) Salt 2 teaspoon / 10 ml / 6 gm / .2 oz
- Butter, Unsalted 3 Tablespoon / 45 ml / 42 gm / 1.5 oz
- Canola Oil 3 cup / 720 ml / (Or any other flavorless oil used for frying)
- Mixed berry jam, Seedless ¾ cup / 180 ml / 300 gm / 10.5 oz (or any flavor jam, preserves, jelly)



Directions:
- In the bowl of a standing electric mixer, mix the water, yeast, honey and 1 cup plus 2 tablespoons (160 gm) of the flour. (Alternatively, whisk the ingredients by hand.) Cover with plastic wrap and let stand at room temperature until foamy, about 1 hour.
- Return the bowl to the mixer, fitted with a dough hook. Add the remaining 1 ¾ cups plus 2 tablespoons (260 gm) of flour, along with the milk, egg yolks, 1/3 cup of granulated sugar and the salt. Mix at low speed until blended, then add the butter and knead at medium speed until silky but sticky, about 5 minutes; the dough will not pull away from the side of the bowl.
- Using an oiled spatula, scrape the dough into an oiled bowl and cover with plastic wrap. Refrigerate overnight.



- In a large saucepan, heat the canola oil to 360°F/180°C. Line a rack with paper towels. Fill a shallow bowl with 1/2 inch (12 mm)of granulated sugar. On a lightly floured surface, roll out the dough a scant 1/2 inch (12 mm) thick. Using a 2-inch (50 mm) round biscuit cutter, stamp out rounds. The original recipe said to not re-roll the dough, but I did and found it to be fine. Fry the rounds, 4 to 5 at a time, until they are browned, about 4 minutes (mine only took about a minute each – try to go more by sight). Be sure to keep the oil between 360°F and 375°F 180°C and 190°C. Drain the bomboloni on paper towels.
- Roll them in the granulated sugar.



Filling Directions:
- Fit a pastry bag with a plain donut tip (or a 1/4-inch (6 mm) tip) and fill with the preserves (you can also use a squeeze bottle). Poke the tip three-fourths of the way into the bomboloni and squeeze in the preserves, pulling the tip out slightly as you squeeze to fill them as much as possible. Serve warm.

47 comments:

  1. wow! Kris, your doughnuts look so yummy! I wish I can have couple of them^^

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  2. Wow, those look beautiful! What type of doughnut did you make where you twisted it together with another? Nice job on the challenge!

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  3. Splendid! The pictures and doughnuts are amazing. As usual, you did a great job.

    Cheers,

    Rosa

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  4. Oh. My. Word. Your doughnuts are just breathtaking! Fantastic job on the challenge - such beautiful work!

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  5. They all look wonderful, Kris! I love all the different decorations.

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  6. wow....I have no words....your photos are amazing and the doughnuts are sublime....lovely lovely blog.

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  7. Wow - those are some darn impressive photos of some seriously delicious looking donuts! Really creative, really fantastic. You could open a chain right there in Bangkok...!
    :)

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  8. Even your donuts look beautiful! I would be so happy to try one of your jelly filled varieties! YUM! Simply gorgeous photos, Kris! I love what you've done with the challenge:)

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  9. Those lovely doughnuts look so yummy. I think you can open a bakery shop selling all your beautiful bakes :)

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  10. Oh my goodness...your donuts are beautiful! Especially the two-toned donuts. Excellent pictures and styling Kris! I remember eating at DD, Mister Donut and J.Co too! And of course now, in Krispy Kreme. Your post brought back so many memories :))

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  11. You must be a doughnut addict! All these gorgeous doughnuts! :-)

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  12. They all look great - I wouldn't know where to start lol

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  13. ...che foto e che dolci meravigliosi, complimenti!!!!!!!
    Questo blog è magnifico, ogni volta che ci passo mi fa sognare...

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  14. Wonderful!! Your photos are gorgeous as usual!!!

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  15. Everything you do is beautiful and picture perfect Kris. Always a pleasure to be here! It's refreshing! HUGS!

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  16. Kris, you did a fabulous job with the doughnuts! They look so sophisticated! The photos sre professional! Thanks for your lovely comment on mine!

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  17. I think I have got stuck with saying gorgeous, lovely and such everytime I come here, because they are and I don't know any other words to describe how good your pictures look!

    You really should think in terms of opening your patisserie. Its a risk, but you will succeed.

    Btw, what preserve did you use? The pink reminds me of roses.

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  18. Your photos are just amazing! My favorite is Krispy Kreme :P

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  19. Wow I am so impressed! Your donuts are fabulous! I sadly am partial to Dunkin Donuts whenever I am back in the US but if someone baked THESE for me, I'd never go back. They are beautiful!

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  20. Doughnut paradise...even DD couldn't compete with these ;) I too love DD's croissant and hot coco *remeniscing the 80's* :)

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  21. Your doughnuts look perfect they are so beautiful and exquisite I just love those striped ones. Delightful flavour profile also. Superb work on this challenge. Cheers from Audax in Sydney Australia.

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  22. I think these are the prettiest doughnuts I have seen - they look absolutely fabulous! ~Nicola

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  23. Thank you for visiting my blog and leaving a comment. Your photography, cakes and those doughnuts are gorgeous. They look like works of art. We have both Dunkin Donuts and Krispy Kreme here but I'm partial to DD. I wish I could pick up your doughnut off the screen and eat it!

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  24. Hi,

    The doughnuts look lovely...beautiful presentation..lovely clicks too..

    Dr.Sameena@

    www.myeasytocookrecipes.blogspot.com

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  25. Gorgeous!! I didn't think doughnuts could look romantic, but yours do!

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  26. Beautiful job. Your photos are stunning. All that talk about DD makes me crave a cup of their coffee. How did you do the two toned doughnuts??

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  27. Gorgeous doughnuts! I love the two-tone ones, but they are all lovely. I don't think I could choose. I have tried many doughnuts, but I think the best are homemade, and you could sell yours in a very fancy patisserie.
    :)

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  28. I am always in awe of your baking and your photography! Your doughnuts are amazing and I'll bet they taste out of this world. You have so much talent!

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  29. Kris, you need to open up a photography studio - patisserie pronto! You would make such a killing!! I am in wide eyed awe looking at your donuts and photos. LOVE the two tone donuts! How did you keep them so slender and perfect? I am not worthy!!

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  30. oo, these are so pretty. i especially like the stripey, thin ones! they look like they would be perfect next to a cup of cocoa. way to go on the DB challenge!

    www.icyviolets.blogspot.com

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  31. I love your food photography, it's so aspirational! I'm drooling over your doughnuts...

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  32. You always manage to turn even the most plain theme into a gorgeous display, Kris. What amazing talent. Thanks for sharing your treats with us, even if just visually XD.

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  33. Congratulations, you have managed to make the humble donut look elegant.
    Mimi

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  34. Now I'm wishing I'd tried the Bomboloni recipe. Your dounts look like they belong in an elegant bakery.

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  35. Wow, Stunning presentation! :-)

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  36. All I can say is WOW WOW WOW! I love your photography and styling Kris (something I wish to aspire to one day). All these doughnuts made my mouth water, especially the bomboloni

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  37. They look so light and delicious! I wish we had decent donuts here in France--they all taste greasy, cold and disgusting!

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  38. Wow, each donut is more beautiful than the next! So lovely!

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  39. Your doughnuts are so beautiful, especially the pink ones with the jam center. Really elegant!

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  40. Wow! So many variations - and all look delicious. Love the pretty in pink...

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  41. All of your doughnuts are gorgeous! Great job on the challenge! :-)

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  42. gosh,your doughnuts are pretty!! *you know, in US..its so easy to find doughnuts, that's make me lazy to bake but after see your cute doughnuts I can't control myself not to make it. You are bad influence hahahahahha... thanks to encourage me Kris, I will try make my own doughnuts.. I promise ^_^

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  43. Splendid presentation! How can anyone resist these donuts?

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  44. Hola , me encanta tu receta .. simplemente deliciosa . desde VIGO -GALICIA ESPAÑA ..MARIMI

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