|This what I do on a rainy, snowy Swedish day...|
I have a bad habit of over doing it in the selection or sort of donuts. I must do them all. Go hog or go home is my motto, so here it is ladies and gents.My black cherry jam filled donuts,creme patissiere filled, cinnamon sugar, plain, couverture*( couverture chocolate is available from speciality food stores and on the web.Dark chocholate is perferred for cooking. Milk couverture chocolate is available, but can be subsituted with good-quality eating chocolate.I buy mine at www.mumsigt.se Toppings included sprinkles and white couverture chocolate.
|homer would be proud....|
4 teaspoons active dry yeast
1/4 cup lukewarm water
1 cup lukewarm milk
3 tablespoons sugar
100g melted butter
4/1/4 cups flour plus more if dough is sticky just keep adding by 1/4 cups until you get the right consistency
|100% coconut fat...best for frying|
vegetable oil or coconut fat, shortening, lard(if you must!)
Place yeast, water,milk and 1 tablespoon of the sugar in a bowl and set aside for 10 minutes.
the mixture will start to foam,indicating that the yeast is active.Add the butter,flour,eggs and remaining sugar to the yeast mixture and mix with your hands or a wooden spoon until a sticky dough forms. Bring the dough together on your lightly floured work surface and start kneading until you get a nice silky dough and this can take a few minutes. I had to continue to add a little bit of flour as I was kneading as my dough was still quite sticky.
Place the dough in an oiled bowl, and let rise in double around 45 minutes to an hour. I always set it on top of my stove with the oven on at 50 degrees C to help proof it a little. Remember yeast likes a warm place, so do not set it by a drafty window. When finished rising, pour your dough onto your lightly floured work surface and roll out to as big square or rectangle until 1 cm thick. Cut using a donut cutter or an old round cookie cutter or even a regular old drinking glass works well.
Place your donuts on a baking paper lined baking tray and cover with a clean tea towel and let rise in a warm place for 30 minutes.
NOTE: Do not double this recipe, unless you have help.....It makes so many donuts, and by time you have cut them out the ones rising have over risen, so stick to a one batch at a time.
You can re-use the extra bits. Just knead them together and cut out more. Be inventive and use all kinds of cookie cutters, your kids will love a dinosaur donut. Wouldn't you??:)
1 cup caster superfine sugar to 2 tablespoons of cinnamon stir until combined. If your going to fill them or coat them in chocolate, caramel, honey glaze, then you can let them cool completely and finish cooking up the rest of
|Cinnamon sugar ( timmies eat your heart out:)|
adapted from Donna Hay's Modern Classics 2