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Ingredients (makes 12-14 3 inch doughnuts, preparation time: 60minutes) Cake Doughnuts: - large eggs, room temperature 2 - granulated white sugar/ sugar 2/3 cup (165 grams) - pure vanilla extract 1 1/2 teaspoons - all-purpose flour/ plain flour 3 cups (390 grams) - baking powder 3 teaspoons - kosher salt 1/2 teaspoon - freshly grated nutmeg 3/4 teaspoon - unsalted butter, melted and cooled 3 tablespoons (40 grams) to lukewarm - milk, room temperature 1/2 cup (120 ml) Chocolate Glaze: semi sweet chocolate, finely chopped half-and-half cream or light cream (cream with a 12% butterfat content) Butter pure vanilla extract Icing sugar, sifted
4 ounces (115 grams) 1/2 cup (120 ml) 1 tablespoon (13 grams) 1/2 teaspoon 2 cups (240 grams)
Method: Cake Doughnuts 1. In a separate bowl, whisk together the flour, baking powder, salt, and freshly ground nutmeg. 2. In the bowl of your electric mixer, fitted with the paddle attachment (or with a hand mixer), beat the eggs and sugar until thick and a pale yellow (about five minutes). Beat in the vanilla extract. 3. With the mixer on low speed, alternately add the flour mixture (in three additions), with the milk and melted butter (in two additions), beginning and ending with the flour. (The batter will be quite soft.) Cover with plastic wrap and let sit at room temperature about 30 minutes (or until batter is firm enough to roll). 4. Then place the dough on a floured surface, and with a lightly floured rolling pin, roll the dough to a thickness of about 1/4 inch (.5 cm). 5. Cut the dough into 3 inch (7 cm) rounds, using a lightly floured doughnut cutter or cookie cutter (will need a smaller cookie cutter to cut out the center "hole").