Doughnut Thursdays
In the parish office at Hampstead Parish Church, there are usually some delicious baked goods around. Doughnut Thursdays became a delicious fixture in the church calendar. We may not be able to share doughnuts together, but here’s a fantastic recipe. Made some at home today. So good.
—
Yeast Doughnuts courtesy of the Joy of Cooking cookbook.
Whisk together in the bowl of a heavy duty mixer:
* 240ml warm (41 to 46C degrees) water
* 4.5 teaspoons active dry yeast
Let stand until the yeast is dissolved, about 5 minutes.
Add, and whisk until smooth:
* 120 grams plain flour
Cover the bowl tightly with cling film and let stand at room temperature until bubbly, about 30 minutes.
Whisk in:
* 130 grams sugar
* 150 grams butter, softened
* 3 large eggs
* 10 ml vanilla
* 1 teaspoon salt
Add and beat with the dough hook or paddle at medium-low speed until the dough wraps around the hook/paddle and comes away from the sides of the bowl:
* 450 grams plain flour
Remove the bowl from the mixer. Cover tightly with cling film and let the dough rise at room temperature until tripled in volume, 1.5-2 hours.
Punch the dough down. Wrap it tightly in cling film and enclose in a large plastic bag. Refrigerate for at least 3 hours or up to 16 hours. The dough will rise slightly and may pop out of the cling film; if it does, the plastic bag should prevent it from developing a crust.
Roll out the dough about 1-2cm thick, and let the cut doughnuts rise, uncovered, at room temperature until soft and puffy, about 1 hour.
Begin frying the doughnuts as soon as they have risen, in about 8cm of oil at 191C, or they will overrise and the taste and texture will be impaired.
Each doughnut takes about 1.5-2 minutes to cook per side, depending on the size.
Glaze or dust with sugar and serve!
Courtney Terwilliger
Parish Administrator