Boy what a challenge this was. Not that is was hard to make but I cannot remember the last time I was so excited about a Daring Baker’s challenge. I have been wanting to make doughnuts for a while so this was awesome. I actually also disregarded (again) the rules and used a recipe I had found in a magazine a while back that I really wanted to try: Old Fashion Style Doughnuts. This recipe is from a French magazine called Coup de Pouce. Another reason why I wanted to do this recipe is because there is no yeast, so no waiting. The result is a denser doughnut which I prefer. I brought them to a party and they were a hit!
The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious. If you want to try her recipes with yeast please click here.
And now it is time to make the Donuts!
Old Fashion Style Chocolate Doughnuts
* 4 cups flour, approx
* 1/2 cup cocoa powder
* 1 tbsp baking powder
* 1/2 tsp salt
* 1/4 tsp nutmeg
* 3 eggs
* 1 1/2 cups sugar
* 3 tbsp melted butter
* 1 1/2 cups milk
* frying vegetable oil
* powdered sugar
1. In a bowl, sift together the flour, cocoa, baking powder, salt and nutmeg. In a large bowl, using an electric mixer, beat eggs and sugar until the mixture is pale and thick. Stir in melted butter and milk. Mixing on low speed, gradually add dry ingredients until dough forms a soft ball, less firm than the pastry (if necessary, add up to 1 cup flour t/250). Refrigerate for 30 minutes.
2. On a lightly floured surface, roll half the dough to about 3/8 inch (9 mm) thick. Using a floured cookie cutter about 3 inches (8 cm) in diameter, cut out donuts in the dough, then using a small floured cookie cutter about 1 / 2 inch (1 cm), cut holes in the center of each doughnut. Repeat this procedure with remaining dough. ** I happen to go to a cooking store the day before and found doughnut cutters which were a tab bigger.
3. In a large saucepan or deep fryer, heat oil to 365 ° F (185 ° C). Using a slotted spoon, dip the donuts, three or four at a time, into hot oil and cook for 1 minute per side or until browned. Remove donuts from pan and place on a plate lined with paper towels to absorb excess oil. Bake the doughnut holes in the same way.*** I also did some twists.
4. Place donuts on a wire rack and cool completely. Dust with powdered sugar if desired.
A note from Lori: I recommend placing your uncooked doughnut on your slotted spoon first and lowering it into the hot oil that way to reduce the chance of injury. Also, try to always turn the spoon away from you to reduce the chances of oil splashing back up.