Ingredients with Measurements:
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon active dry yeast
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup gamboge juice
- 1/2 cup powdered sugar
Special equipment needed:
- Stand mixer with dough hook attachment
- Deep-fry thermometer
- Pastry brush
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt.
2. In a separate bowl, whisk together the milk, melted butter, eggs, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and mix on low speed until a dough forms.
4. Increase the speed to medium and knead the dough for 5-7 minutes, until it becomes smooth and elastic.
5. Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour, or until it doubles in size.
6. Punch down the dough and roll it out on a floured surface to 1/2 inch thickness.
7. Use a doughnut cutter to cut out doughnuts and place them on a floured baking sheet.
8. Cover the doughnuts with a clean kitchen towel and let them rise for another 30 minutes.
9. In a small saucepan, heat the gamboge juice over medium heat until it reduces by half.
10. Remove from heat and whisk in the powdered sugar until smooth.
11. Preheat a deep fryer or a large pot of oil to 375°F.
12. Fry the doughnuts in batches for 1-2 minutes on each side, until golden brown.
13. Use a slotted spoon to transfer the doughnuts to a wire rack to cool.
14. Brush the gamboge glaze over the cooled doughnuts and let it set for 10 minutes before serving.
Time:
Preparation time: 2 hours
Cooking time: 10-15 minutes
5. Temperature:
375°F for frying oil
Serving size:
Makes 12-15 doughnuts
Nutritional information:
Calories per serving: 250
Total fat: 8g
Saturated fat: 4g
Cholesterol: 50mg
Sodium: 120mg
Total carbohydrate: 40g
Dietary fiber: 1g
Sugars: 16g
Protein: 5g
Substitutions for ingredients:
- Gamboge juice can be substituted with lemon or lime juice.
- All-purpose flour can be substituted with bread flour.
- Granulated sugar can be substituted with honey or maple syrup.
- Active dry yeast can be substituted with instant yeast.
- Milk can be substituted with almond milk or soy milk.
- Unsalted butter can be substituted with coconut oil or vegetable shortening.
- Powdered sugar can be substituted with granulated sugar that has been ground into a fine powder.
Variations:
- Add 1 teaspoon of cinnamon to the dough for a spiced flavor.
- Fill the doughnuts with jam or chocolate ganache before glazing.
- Top the doughnuts with chopped nuts or sprinkles.
- Use different glazes, such as chocolate or vanilla.
Tips and tricks:
- Make sure the oil is at the right temperature before frying the doughnuts to ensure they cook evenly.
- Use a slotted spoon to remove the doughnuts from the oil to prevent them from getting soggy.
- Let the doughnuts cool completely before glazing to prevent the glaze from melting.
Storage instructions:
Store the doughnuts in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the doughnuts, place them in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the doughnuts on a platter with a dusting of powdered sugar and a sprig of mint.
Garnishes:
Sprinkle chopped nuts or sprinkles over the glaze.
Pairings:
Serve the doughnuts with a cup of coffee or tea.
Suggested side dishes:
Serve the doughnuts with fresh fruit or yogurt for a balanced breakfast.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it becomes smooth and elastic.
- If the doughnuts are too dense, make sure the dough has risen enough before frying.
- If the glaze is too thick, add a tablespoon of water at a time until it reaches the desired consistency.
Food safety advice:
Make sure the oil is at the right temperature before frying to prevent the doughnuts from becoming greasy.
Food history:
Doughnuts have been a popular breakfast pastry in the United States since the early 19th century.
Flavor profiles:
The gamboge glaze adds a tangy and slightly bitter flavor to the sweet doughnuts.
Serving suggestions:
Serve the doughnuts warm for the best flavor and texture.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A