![]() Place a 9×13″ dish underneath the pan of dough and pour the boiling water into the 9×13″ dish. I love kind of nudging and nurturing them along and I kind of feel like I’m tucking them in for a cozy little nap (before I cut, fry, and eat them). Yes, I realize my square is not really a square. Sprinkle a baking sheet with all-purpose flour… While the dough is kneading, begin bringing a large pot of water (a little over 2 quarts) to a boil. The dough should be smooth but tacky (again…I couldn’t have said it better!) Increase the speed to medium and allow it to knead for 2 minutes. Add enough flour so the dough comes together off the bottom of the bowl. Mix on low until there aren’t any white spots remaining (see? That’s a line straight from the book and I love how specific it is!). Switch the paddle attachment for the hook attachment and add the remaining dry ingredients. Add approximately 1/3 of the dry ingredients mixture and mix on low until blended and then add another 1/3 of the dry ingredients and mix until combined. The shortening won’t be completely combined, but it will be broken up. Mix together with the paddle attachment on low or medium-low speed for about 1 minute. When the yeast is bubbly and fragrant, add the shortening, egg yolks, and vanilla. While the yeast is proofing (check out this tutorial if you’re nervous about using yeast), whisk together the flour, sugar, baking powder, salt, and mace (if you’re using it). Patti, I can see the gears in your brain working all the way from Louisiana and I fully expect a smart-alecky comment/email at some point today. 3 tablespoons of yeast.ĭon’t email me asking if it REALLY is 3 tablespoons of yeast because it really is. In the bowl of a heavy-duty stand mixer, combine warm water, a wee bit of sugar, and yeast. This recipe also called for mace, but I reeeeeally don’t like mace, so I left it out. For the dough, you’ll need bread flour (which has more protein and helps the dough withstand the beating it’s about to take, plus it gives the doughnuts a great, airy texture with a nice chew to them), yeast, baking powder, egg yolks, shortening, table salt, vanilla, and sugar. So if you’re looking for a fun little niche cookbook to keep you busy on rainy afternoons, I totally recommend this one.Īnyway. They take huge-scale recipes and professional methods and adapt them for home kitchens, which is a task in and of itself, and then they succeed, which is even more admirable. It makes doughnut-making a fun challenge rather than a scary endeavor. However, the instructions are incredibly thorough–they use exact measurements (like ingredients by both weight and standard measurements) as well as tactile, practical cues (like descriptions of how the dough should look and feel). I’ll admit that doughnut-making is a tiny bit daunting, and there aren’t a lot of shortcuts or easy outs in this book. I have to say a few things about this cookbook (and I have not been compensated in any way to say any of this) because it’s very rare that a cookbook knocks my socks off. ![]() ![]() So I let my husband choose and he promptly threw the pumpkin doughnuts out the window (boo) and teetered between apple fritters and maple bars before deciding on the almighty bar. And then I realized I wanted to make everything. I had to snatch up a copy and then when it came, I started making a list of the recipes I wanted to make. They remind me of my dad and the occasional Sunday School hooky-playing when we’d have a quick maple bar and Diet Coke before we headed back to the rest of church.Ī few weeks ago, I was browsing cookbooks on Amazon (because it is way too hard to do any effective cookbook browsing when I have kids with me) and stumbled across a cookbook from Top Pot Doughnuts, one of my favorite doughnut shops in Seattle. I don’t even really like the smell of it it reminds me of icky babies that need a bath (don’t ask–anyone who’s spent any in-person time with me will tell you that I have a very irrational sense of smell). If I have a choice between maple syrup and Buttermilk Syrup, I’ll choose the Buttermilk Syrup every time. I have a confession: I am not a huge fan of maple. ![]()
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