Wednesday, June 24, 2009

Recipes | Coconuty Raised Doughnuts

I had an urge to make doughnuts the other night. At about 8:30pm. Craig looked at me sleepily and said "Really? Okay" and took a nap on the couch. I've never made doughnuts. I've hardly ever even eaten homemade doughnuts. But lately I've been finding store bought doughnuts very unsatisfying (sorry Timmie Ho's) and mostly I wanted to make something sweet and hot and my oven is still out of commission (my own fault. It drives me mad not having an oven, but somehow I keep forgetting to order the part).

So doughnuts it was. Raised doughnuts. Cake doughnuts are fine, but they aren't really doughnuts in my mind. I used Coconut oil to fry them up as it is apparently wonderfully good for you, and handles heat well (you should never never deep fry in vegetable oil, it breaks down badly and goes vaguely toxic). Besides, it smells fantastic.

I adapted the recipe from Erin Cooks, who adapted it from Betty Crocker. Such is the life of a recipe. She said that it made an insane amount, I halved it and it made about 10. But it didn't rise amazingly (cold day, no oven light) so probably it does make about 2 dozen in it's original form. I'm gonna give you the recipe in a form that should make 12. There's no point in eating them when they are more than a few hours old, so think carefully before you bust out 4 dozen.

Also, I rolled mine in sugar, but I think I'll honey glaze next time.

Coconuty Raised Doughnuts
2 1/2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
2 1/4 tsp yeast
almost 1 cup (3/4 cup + 2Tbsp if you want to be picky) very warm milk (120º to 130º)
3 Tbsp coconut oil
1 eggs

Coconut oil

1) Mix 1 cup of flour, the sugar, salt and yeast in a bowl.
2) Add milk, oil and egg. Beat on low for a minute to combine, then on medium until smooth, another minute (my beater is dead, I just whisked it until it seemed smooth).
3) Add the remaining 1 1/2 cups flour and mix until smooth.
4) Cover and let rise until doubled (about an hour)
5) Turn dough out onto a well floured surface. Roll with a floured rolling pin to about 1/2 inch thick.
5) If you have a doughnut cutter cut them out. I used a glass for the big circle and an empty bottle for the small. I also made the scraps into doughnut holes with the bottle. You can roll the scraps out once to cut again.
6) Transfer the doughnuts to a floured cookie sheet as you go, then cover and let rise for about 1/2 hour, until doubled. Don't worry if they aren't huge, they puff up in the oil.
7) If you are cheap like me, you can use a very small saucepan and fry them one a time. If you an a hurry, use more oil and a dutch oven. Preheat the oil to about 350. A candy thermometer is nice, but you'll be able to tell if it's ready by putting a pinch of dough in a seeing if it starts bubbling. There should be at least a half inch of oil, enough so that the doughnuts can float.
8) Fry doughnuts until golden on both sides (flipping carefully, obviously).
9) When done drain on paper down or old tea towel. Roll in some sugar while still warm.
10) Try not to eat them all while your husband is still napping.