Doughnuts E-Book

Hannah Miles

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2014

Seitenzahl: 82

Beschreibung

Delicious, decadent doughnuts are unfailingly popular. Whether they are oozing jam, topped with fudge chunks or simply glazed with sugar, they cannot fail to tempt. In Doughnuts, baking wizard Hannah Miles has created a selection of irresistible doughnuts to satisfy the sweetest of tooths. Heavenly Fun-filled Treats are bursting with scrumptuous fillings; if you love a Classic Jam doughnut you are sure to love the mouth-watering Cherry Cheesecake variety. Chocolate doughnuts are unadulterated pleasure while Cinnamon Apple doughnuts are a warmly-spiced autumn treat. Ring the Changes includes recipes for cute Lemon Rings and cheeky Coconut doughnuts spiked with coconut rum. You will also find that some doughnuts are not quite as naughty as you would expect! Gluten-free Blueberry doughnuts are perfect for those avoiding wheat, while the Caramel Ring and Buttermilk Glazed varieties are baked instead of fried. Discover Wacky Ways to serve doughnuts with an inspired twist! A giant Doughnut Cake crowned with candles is a fun birthday treat, Doughnut Pops are perfect for movies at home, and dare you try the Bacon Maple doughnuts? Finally, recipes from Around the World show how internationally-popular doughnuts are; try Austrian Apricot doughnuts, stylish Italian Bombolini or Argentinian honey-scented Sopapillas for a sophisticated twist. Doughnuts are the ultimate indulgent treat to bake at home, and you will never find a better recipe selection than this one!Lawyer and 2007 MasterChef finalist, Hannah Miles has developed a second career as a cake maker and food writer. She is the author of Doughnuts, Whoopie Pies, Sundaes & Splits, Milkshake Bar, Mini Cakes and Popcorn Treats and more, all published by Ryland Peters & Small.

Leseprobe

DOUGHNUTS

Delicious recipes for finger-licking treats

HANNAH MILES

Photography by

WILLIAM LINGWOOD

For Hunter Miles, a very special little girl x

DESIGNER Clare Barber

EDITOR Rebecca Woods

PRODUCTION Patricia Harrington

ART DIRECTOR Leslie Harrington

EDITORIAL DIRECTOR Julia Charles

PROP STYLIST Liz Belton

FOOD STYLIST Lucy Mckelvie

INDEXER Hilary Bird

First published in 2012

by Ryland Peters & Small

20–21 Jockey’s Fields

London WC1R 4BW

and

519 Broadway, 5th Floor

New York, NY 10012

www.rylandpeters.com

Text © Hannah Miles 2012

Design and photographs

© Ryland Peters & Small 2012

Printed in China

10 9 8 7 6 5 4 3 2 1

The author’s moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

eISBN: 978-1-84975-399-9

ISBN: 978-1-84975-251-0

A CIP record for this book is available from the British Library.

US Library of Congress Cataloging-in-publication data has been applied for.

AUTHOR’S ACKNOWLEDGMENTS:

With many thanks to Ryland Peters & Small, particularly Julia Charles for allowing me to indulge my doughnut dreams, Rebecca Woods for the patient editing and Leslie Harrington and Clare Barber for the beautiful book design and art direction. With thanks to William Lingwood for the stunning photography and to Lucy Mckelvie for baking such delicious-looking doughnuts. Thanks also to Liz Belton for the pretty prop styling and to Lauren and JJ for all their hard work publicizing this book. Love and hugs to Heather, Elly and Claire from HHB Agency who are with me every step of the way. Particular thanks to Merrin Ashcroft for all the wonderful doughnut tips and advice–you were my knight in shining armour and this book would not have been written without you! And to my doughnut tasters–the Lidlington Allotment association, Podington Sewing Circle and all my friends and family–a HUGE thank you for going beyond the call of duty and eating so many doughnuts!

NOTES

• All spoon measurements are level, unless otherwise specified.

• Eggs are medium unless otherwise specified. Uncooked or partially cooked eggs should not be served to the very old, frail, young children, pregnant women or those with compromised immune systems.

• When a recipe calls for the grated zest of citrus fruit, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm soapy water before using.

• If doughnuts are filled with fresh cream, ensure they are stored in a refrigerator until ready to serve.

CONTENTS

Lip-smacking Delights

Fun-filled Treats

A Hole Lot of Fun!

Wacky Ways

Around the World

Index

Lip-smacking Delights

Doughnuts, whether fried, baked or batter, are a naughty, but very nice, indulgence! Popular the world over—from the Krispy Kremes made famous by New York TV series Sex and the City, to the battered delights served warm in Asian street markets—whatever type of doughnut is your favorite, there is a delicious recipe in this book for you. Simple and easy to prepare at home, using standard kitchen equipment or newly available doughnut pans, these doughnuts are perfect for snacks, parties or even desserts.

There are several methods for preparing doughnuts. The most common doughnuts are made from a light yeast dough and fried, which although take time to prepare, are most definitely worth the wait. For a healthier option, oven baked doughnuts offer a lower fat content as they are not fried in oil. There are a variety of shaped pans available in good kitchen stores for baked doughnuts, which give them a classic doughnut ring shape. You can also make doughnuts with a batter similar to that used for waffles or thick pancakes. These can either be made using a batter dispenser to drop rings of batter into hot oil or using a doughnut machine. Doughnut machines are relatively inexpensive and work similarly to a waffle iron. They produce doughnuts very quickly and are therefore ideal for large scale doughnut production—such as for the Doughnut Croquembouche on page 43.

I have to confess that, at first attempt, making traditional fried doughnuts can seem a little daunting and there are a few things that can go wrong. However, the steps in this book simplify the process and will ensure that you make perfect doughnuts every time. One of the key steps is the right combination of flour for your doughnut base—whilst you can use strong/bread flour on its own, the best results use a combination of this and ordinary all-purpose/plain flour to give lightness to the dough.

An essential step in making perfect fried doughnuts is the kneading process. Do not underestimate the time you must knead the dough for. To save time (and your arms], this is best done with a stand mixer fitted with a dough hook. Using the dough hook, you need to work the dough slowly for about 2 minutes and then increase the speed and knead vigorously for about another 8 minutes. When done, the dough will be very soft but not sticky and when you pull a piece between your hands it should be thin and elastic and not break or create holes. The next stage is resting and proving. Shape the dough into balls (or rings, depending on which doughnut you are making) and place each one on a flour-dusted square of baking parchment. Cover with a clean damp kitchen towel and leave to rest for 10 minutes, allowing the dough to relax, then reshape so that you have perfectly round doughnuts. Next, cover the trays in lightly-oiled plastic wrap/clingfilm and let rise in a warm place until doubled in size. The actual proving time required will be influenced by how warm it is. In my kitchen, which is warm from the Aga, the proving takes about 35 minutes. To test if the dough is proved, press one of the doughnuts gently with a fingertip. If the dent springs back, the dough is not yet fully proved. If the dent just holds it shape, the doughnuts are ready. If you press and the dough collapses, the doughnuts are over proved and will taste yeasty and may deflate slightly when you put them into the oil. The final stage is to let the doughnuts rest uncovered for another 10 minutes before frying to allow a thin crust to form.

When frying doughnuts you need the oil to be very hot 375°F (190°C), This is easiest done in a deep fat fryer, where the temperature can be controlled, but you can also fry them, carefully, in a large saucepan on the hob using a kitchen thermometer to ensure the oil is at the right temperature. When it comes to adding the doughnuts to the pan, this is where the baking parchment helps. If the dough is handled too much it can deflate, so lifting the doughnuts by gripping the individual squares of parchment lets you slide them, one at a time, safely into the oil without deflating the dough or burning yourself. Cook the doughnuts for a couple of minutes on one side until golden brown, then turn over and cook until golden on the other side. Doing this will create the classic pale ring around the middle of the doughnut.

When filling doughnuts, it is important to make a cavity in the doughnut which is large enough to hold plenty of filling— there is nothing worse than a meanly-filled doughnut! This is best done with a round-handled teaspoon—poke it into the side of the doughnut and then move around to create a cavity inside, whilst keeping the exterior hole as small as you can. The easiest way to fill doughnuts is to use a piping bag, otherwise things can get a bit messy! Pipe the filling into the doughnut until you feel the doughnut slightly “kick back” in your hand, which means that it is full. Don’t worry too much if you over-fill as you can simply wipe away any excess with a paper towel. If you are filling your doughnuts with fresh cream, always remember to store them in the fridge until ready to serve.

Baked and batter doughnuts are simpler to make as they do not contain yeast and therefore don’t require proving time—perfect for those sudden doughnut cravings!

All doughnuts taste better fresh and are best served the day they are made. But if you don’t manage this (despite how irresistible they are!) store them in an airtight container. Whichever type of doughnut you prefer, these recipes will enable you to create decadent delights at home to treat friends and family—the only issue is how to stop eating them—you have been warned!

FUN-FILLED TREATS

Traditional jelly Doughnuts

A jelly doughnut to me is the classic—dusted in sugar and oozing with strawberry or raspberry jelly when you bite into the middle. It is always best to serve these doughnuts fresh and make sure that you fill them generously—there is nothing worse than a meanly-filled doughnut! By turning them over halfway through cooking, you should end up with the classic white line around the perimeter of the doughnut, making them look just as good as store-bought doughnuts.

¾ cup/200 ml milk, warm

¼ oz./7 g fast-action dried yeast

2¼ tablespoons/30 g

granulated sugar

2⅓ cups/300 g all-purpose/plain flour, plus extra for dusting

1¼ cups/160 g white bread/strong flour

½ teaspoon salt

2 eggs, beaten

4 tablespoons/60 g butter, softened sunflower oil, for greasing and frying superfine/caster sugar, for dusting

16 oz./450 g strawberry or raspberry jelly/jam

16 small squares of baking parchment a piping bag with a round tip/nozzle

MAKES 16