Homemade Doughnuts: Techniques and Recipes for Making Sublime Doughnuts in Your Home Kitchen

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Who doesn’t love a tasty doughnut, right? While we don’t enjoy them often, we do enjoy them.  Usually we purchase them from a local bakery but over the past month, I had the opportunity to check out an awesome recipe book, Homemade Doughnuts.

Doughnuts aren’t just for special occasions, boardwalks, or carnivals, they’re for everyone!  Doughnuts have been inspiring and influencing cultures, regions and religions around the world for centuries.  In short, there’s nothing more satisfying than a doughnut.

Living in the country, we don’t really have a corner bakers and that’s where Homemade Doughnuts come into play.  With these amazing recipes that are simple and delicious, I can enjoy doughnuts that taste as if they came from the most tasty bake shop right from my home! Chef Kamal Grant of Atlanta’s Sublime Doughnuts shows you how to  make creative, delicious doughnuts in your home kitchen!

Here is a recipe that can be found inside Homemade Doughnuts

RED VELVET DOUGHNUTS
 
Red velvet cake doughnuts are part of the new wave of gourmet doughnuts. Red velvet is
already a classic cake, and it is easy enough to take your cake doughnut and adapt it to
the red velvet flavor. Top it with cream cheese icing and candied pecans and create a
doughnut that is beloved, especially in the South.
Ingredients:
2 cups  all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
2 eggs
1/2 cup sugar
2 tablespoons unsalted butter, melted
1/2 cup milk
1 teaspoon vanilla extract
2 tablespoons red food coloring
4 cups vegetable oil or shortening, for frying
Directions:
Combine the flour, baking powder, baking soda, salt, and cocoa in a large bowl.In the bowl of a mixer using the paddle attachment, beat the eggs, then gradually add the
sugar and continue to beat until thick and yellow.In a small bowl, combine the melted butter, milk, and vanilla. Stir the milk mixture into
the egg mixture until blended. Add the dry ingredients to the wet ingredients, along with
2 tablespoons (30ml) of red food coloring and mix just for 1 minute at medium speed. Let
rest for 5 minutes.

Pour the oil to a depth of 3 inches (7.5 cm) into an electric fryer or deep saucepan and
heat to 375°F (190°C).

If you have a cake doughnut dispenser, place the batter in the hopper. Hold the hopper 2
inches (5 cm) over the fryer. Drop 2 to 4 doughnuts at time. Fry for 90
seconds on each side. Drain on paper towels.

If you don’t have a doughnut dispenser, roll or pat the dough out on a heavily floured
surface to about ¼ inch (6 mm) thick; the dough will be somewhat wet. Cut with a
floured doughnut cutter, saving the holes.

Transfer to a sheet of waxed paper and allow to air-dry for 10 minutes.
The dough will form a slight crust and absorb less fat when fried.

Fry 3 doughnuts at time until golden, about 1 1/2 minutes on each side.
Fry the holes separately, making sure they are submerged in the oil, about 2 minutes total.
Drain on paper towels.
Yield: Makes 12 to 15 doughnuts

Inside you will also find:

  • Basic techniques such as rolling the dough, cutting, hand shaping, frying and more Basic dough formulas for yeast doughnuts, cake doughnuts, fritters, biscuit style doughnuts, and pie crusts to fry.
  • Mouth-watering glazes, including Honey Glaze, Peanut Butter Glaze, and Lemon-Thyme Glaze
  • Delicious icings, including Salted Chocolate, Pistachio, Pink Lemonade
  • Bourbon Inspired fillings, including Apple Butter, Blueberry, Coffee Custard and Lemon Curd
  • Accoutrements to put your doughnuts over the top such as almonds, balsamic vinegar reductions, candied bacon and more.
Lemon Curd Filing
Everybody loves tangy lemon curd. You can never go wrong with this recipe. You can use it
to fill a yeast-raised doughnut and then toss it in confectioners’ sugar and have a nice
lemon-filled doughnut, or fill a pie-crust shell, add a little meringue, close it up, and create a
Fried Lemon Meringue Pie. You can also spread this lemon curd on top of a scone or a
biscuit. The possibilities are very diverse and very delicious.
Ingredients 
8 egg yolks
Zest of 1 lemon
1/2 cup (120 ml) lemon juice
3/4 cup (150 g) sugar
1/4 cup (112 g) cold unsalted butter, diced
Instructions 
Combine the egg yolks, lemon zest, 1/4 cup (60 ml) of the lemon juice, and the sugar in a
small saucepan over medium heat, and heat until thickened, 2 to 3 minutes. Do not simmer.
Remove from the heat, pour through a strainer into a bowl, and stir in the butter cubes, one
at a time, until fully incorporated. Stir in the remaining 1/4 cup (60 ml) lemon juice. Cover
with plastic and chill before using.
Yield: Makes 2 cups (640 g)

While the vision of the doughut has evolved over time and been “fancified” by cart owners and Top Chefs alike, one thing reigns true: everyone loves a good doughnut.  With step-by-step tutorials,Homemade Doughnuts  will show you the basics of doughnut making, backing techniques, and practical problem-solving tactics for creating bakery-like doughnuts at home.  From the classic to modern food art, this book provides the lessons for creating a gamut of deliciousness!

You can currently purchase Homemade Doughnuts for $19.43 (paperback) and $11.99 (kindle).

 

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