I think the coolest thing about doing this website is that it gives me an excuse to be adventurous in the kitchen and eat til my heart is content. These doughnuts are a prime example of this. Is it wise to eat these doughnuts daily? No! But on occasion it’s nice to pig out.
In my churros post, I mentioned that I would go further into detail about bond polarity and why this makes frying with oils effective. I’ll expound on that now. The three major macromolecules in food are proteins, sugars, and lipids. Of these three, two of these are hydrophilic and these two are sugars and proteins.
Imagine the molecule H-O-H (water) as three children on the playground. The children (elements) in this molecule share toys (electrons), but they do not share these toys evenly. Oxygen is a stingy bully and refuses to share some of his toys. He pulls his toys and the toys of the other children slightly closer to himself. This is the same as the water molecule. Because the oxygen molecule now has slightly more electrons than it would in its natural state, it is partially negative. The two hydrogens have slightly less electrons in this molecule than if they were alone, so it is partially positive.
Most people know that in magnets negative and positive ends attract. This is the same as molecules. The sugar and protein molecules also have partially or fully charged elements, which allow them to attract water. This is why we call them hydrophilic. Lipids (fats) on the other hand are mostly neutral, so they do not attract water. They are ambivalent to the existence of water and choose to herd together. Kind of like the cool kids on the playground.
Because lipids do not attract sugar or proteins they are perfect for frying food. Lipids allow for heat transfer without diffusing into the actual food (when done properly).
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, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. For handmade doughnuts, cut the doughnut into strips about 6 inches by 1 inch. Then connect the end of these strip to form a circle. Press down on the circle to flatten the doughnut a bit and to make the hole in the center of the doughnut proper size. Place on greased baking sheet or wax paper.
- 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. 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.
- Cover doughnuts with glaze.
Mexican Chocolate Glaze
Milk Chocolate morsels- 5 oz
Heavy Cream- 1/3 cup
Confectioner’s sugar- 2 tsp
Cinnamon- ¼ tsp
Cayenne- ½ tsp (or desired amount)
- Simmer the heavy cream. While heavy cream simmers, place chocolate morsels in a bowl. Pour the hot heavy cream over the chocolate then cover the bowl for a few minutes or until chocolate melts. Stir the chocolate to combine the chocolate and heavy cream, until the chocolate is very shiny and the two are combined.
- Add the confectioner’s sugar, cinnamon, cayenne, and salt and stir. Allow the ganache to cool before frosting the doughnuts.