Wednesday, October 27, 2010
MAD over Donuts *Daring Bakers*
Yes, I am mad over donuts and so this challenge could not have been more exciting. These are treats I could never resist and I would have probably eaten N number of times. Coming to the challenge, Lori of Butter Me Up chose doughnuts/donuts for this month and I couldn't have been happier. I have always loved the yeasted ones for their resultant fluffy donuts.
Deep fried they were. Baked ones remain for another day when I have plenty of time. What I made were cinnamon donuts and the frosting is melted Mars chocolate bars. There were many a flavours I wanted to do, but time just isn't with me for now and for a couple of months from now.
What you need for this:
Yeast Doughnuts:
Preparation time:
Hands on prep time - 25 minutes
Rising time - 1.5 hours total
Cooking time - 12 minutes
Yield: 20 to 25 doughnuts & 20 to 25 doughnut holes, depending on size
Ingredients
Milk 1.5 cup / 360 ml
Vegetable Shortening 1/3 cup / 80 ml / 70 gm / 2.5 oz (can substitute butter, margarine or lard)
Active Dry Yeast 4.5 teaspoon (2 pkgs.) / 22.5 ml / 14 gm / ½ oz
Warm Water 1/3 cup / 80 ml (95°F to 105°F / 35°C to 41°C)
Eggs, Large, beaten 2
White Granulated Sugar ¼ cup / 60 ml / 55 gm / 2 oz
Table Salt 1.5 teaspoon / 7.5 ml / 9 gm / 1/3 oz
Nutmeg, grated 1 tsp. / 5 ml / 6 gm / ¼ oz
All Purpose Flour 4 2/3 cup / 1,120 ml / 650 gm / 23 oz + extra for dusting surface
Canola Oil DEPENDS on size of vessel you are frying in – you want THREE (3) inches of oil (can substitute any flavorless oil used for frying)
Directions:
- Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. (Make sure the shortening is melted so that it incorporates well into the batter.)
- Place the shortening in a bowl and pour warmed milk over. Set aside.
- In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. It should get foamy. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm.
- Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment of your mixer (if you have one), combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined.
- Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.
- Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes (for me this only took about two minutes). If you do not have a dough hook/stand mixer – knead until the dough is smooth and not sticky.
- Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
- On a well-floured surface, roll out dough to 3/8-inch (9 mm)thick. (Make sure the surface really is well-floured otherwise your doughnuts will stick to the counter).
- Cut out dough using a 2 1/2-inch (65 mm) doughnut cutter or pastry ring or drinking glass and using a 7/8-inch (22 mm) ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
- Preheat the oil in a deep fryer or Dutch oven to 365 °F/185°C.
- Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side or until golden brown (my doughnuts only took about 30 seconds on each side at this temperature).
- Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.
Verdict.
Easy to make, these were very light and fluffy and just lightly sweet. Simple or fanciful, they dont matter to me as long as they are light and not dense. The hint of cinnamon in the dough was the spice that played along wll with the melted Mars bars . These yeasted fried goodness were gone in a second.
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.
Tuesday, October 19, 2010
A Salad and the winner of the giveaway ..
How was your weekend? Mine was really good with a well spent two day trip with folks and family. Couldn't have been much better considering the amount of work that lies ahead of me. In two months, I will be holding a solo exhibition of my painted textiles and another one following that. So am all excited for it and I know it is going to be tough days ahead building up my collection.
When I got back from the trip the Mr. and I wanted something light mealwise. And this was how this salad was born.This salad is something I love for its intense colour and the different flavours. Feta in it makes it all the more desirable. While I give you the recipe, thank you for all the blog anniversary wishes. And the winner is announced at the end of this post.
There is no exact recipe. It is what I had in hand that went into this. This salad made into this space for the vibrancy and the flavour which I highly recommend. Sometimes experiments work real well. This salad has diced green, yellow and red bell peppers, finely chopped parsley, chopped cucumbers,black and green olives, sprouts and shredded purple cabbage and not to forget crumbled feta cheese.
The dressing that I used is a mix of olive oil, cider vinegar, salt, white peper, a pinch of chilli powder,minced fresh parsley and olives. The above is shook vigorously until well blended and refrigerated until use. All the above yields a flavourful, colourful salad with texture as well. The zesty dressing adds to the flavour. I always admire a beautifully done salad and hence tried my best to make one for myself too. And I guess I did justice to it???
Coming to the winner of the giveaway, it is is Simran. Do send me a mail Simran with your mailing address so that I can send you the parcel.
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