During a recent trip to Atlanta, I went to Sublime Doughnuts. It’s not award winning for no reason. I was inspired to get back into the kitchen to make my own creative doughnut recipe. While in the kitchen, I had a few revelations about doughnut making that I will share with you all.
The first revelation is related to kneading. More specifically, I am referring to the overkneading. Most people have to worry about the opposite problem because they get tired before they reach this stage (if kneading by hand), but it’s a problem I run into quite often. The overkneading point is actual pretty obvious. As you knead the dough, you will notice that the dough is constantly becoming more elastic. With each press down the dough is able to stretch further.
Overkneading occurs at the point just over the horizon. You’ll notice that the dough begins to stretch less before the gluten strands break. The second the dough stops stretching further, stop kneading the dough. The ideal doughnut dough has a very elastic structure, which produces a light doughnut.
The second observation I noticed is an off-shoot of the previous idea. From my other posts, you should have learned that sugars and fats inhibit gluten formation. This gluten inhibition reduces the amount of gluten in the dough. So if we want to make a lighter doughnut, we should reduce the butter, sugar, or milk. An easy option would be to replace the milk in the dough with water.
I hope you enjoyed this little lesson. Now to enjoy some Caramel-Apple Doughnuts.
1 (.25 ounce) envelope active dry yeast
2 tablespoons warm water (105 to 115
3/4 cup lukewarm milk
1/4 cup white sugar
1/2 teaspoon salt
3 tablespoons melted butter
3 cups all-purpose flour
2 cups vegetable oil for frying
Makes 9-12 doughnuts
- Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
- In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, butter and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in 1/2 cup of remaining flour 1/4 cup at a time, until the dough no longer sticks to the bowl.
- Use the remaining flour to flour the kneading space, the dough, and your hands. Turn the dough onto the floured surface then flour the top of the dough. Knead for about 5 minutes, or until smooth and elastic.
- Place the dough into a greased bowl, and cover. Set in a warm place to rise until double (about an hour and a half). Dough is ready if you touch it, and the indention remains.
- Turn the dough out onto a floured surface. Then gently fold the dough like a tri-fold and press down to let out the accumulated CO2. Roll the dough into large balls.
- Allow the shaped doughnuts to double in size (about 30 minutes).
- Heat oil in a deep-fryer or large heavy skillet to 325-340 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula or slotted spoon. Turn doughnuts over when the doughnut becomes golden brown. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack or paper towels.
- Split the doughnuts open and add the apple filling to each. Then glaze with caramel sauce.
- In a heavy-bottomed saucepan, combine the sugar, cream of tartar and water over medium-low. Cover and wait until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
- Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool
2 Gala apples- diced
1/3 cup of brown sugar
1 tsp of cinnamon
1 tbs of lemon juice
- Combine all of the ingredients in a bowl.