Wednesday, October 27, 2010
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.
Yield: About 32 Bomboloni
- 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)
- 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.
- 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.