HOW TO MAKE A DOUGHNUTS AND THE TYPES
A doughnut or donut is a type of
fried dough confectionery or dessert food. Donuts are one of the most popular
foods of all time: sweet, delicious & can be eaten on the go. The origin is
heavily debated. While no one really knows when it were invented or who invented them,
they were originally made as a long twist of dough. Not in the ring form that
is most common these days. It was also common in England for donuts to be made
in a ball shape and injected with Jam after they were cooked. Hanson Gregory,
an American, claimed to have invented the ring-shaped doughnut in 1847 aboard a
lime-trading ship when he was 16 years old. Gregory was dissatisfied with the
greasiness twisted into various shapes and with the raw center of regular ones.
BENEFITS OF DOUGHNUTS
The sugar in donuts help with
concentration and memory. "It's quick, it's convenient, and it taste
good," Pete Werner, Fit and Firm owner said. A doughnut might be good
after you worked out, or something like that, where you need to replenish your
energy sources," Werner said.
WHY DO DOUGHNUTS HAVE HOLES?
Gregory suggested punching a hole in
the middle of the fried cakes, so that the insides of the cakes would cook
as evenly as the outsides. ... Punching a hole in the middle of the dough,
however, allows the insides and the outsides to cook evenly, creating a perfect
donut. The earliest origins of modern doughnuts are generally traced back to
the olykoek ("oil(y) cake") Dutch settlers brought with them to early
New York (or New Amsterdam). These closely resembled later ones but did not yet
have their current ring shape.
ABOUT FRENCH CRULLER,
THE HEALTHY DOUGHNUTS
This donut consistently tops lists of
the healthiest donut. Each French cruller only has 220 calories and 10 grams of
sugar. As far as donuts go, the French cruller is practically a health food. The
French Cruller PREPARATION is very easy
Doughnuts were brought to America by
the Pilgrims and Dutch settlers. With time, they have become a distinctly
American treat. In fact, were
distributed to American soldiers on the front lines of World War I by female
Salvation Army workers known as "Doughnut Girls." But their history
goes all the way back to ancient Rome and Greece. They also have a rich history
in as well.
Regardless of their origin, these
versatile deep-fried dough balls have come to take on many different forms. Of
course— this isn't an exhaustive list. There are literally endless types in the
world. But we narrowed it down to some of the most popular types
TOPPING
After frying, ring are often topped.
Raised doughnuts are generally covered with a glaze (icing). Cake
doughnuts can also be glazed, powdered with confectioner's sugar, or covered with cinnamon and granulated sugar. They are
also often topped with cake frosting (top only) and sometimes sprinkled with
coconut, chopped peanuts, or sprinkles (also called jimmies).
HOW LONG CAN YOU STORE?
Properly stored, freshly baked donuts
(not cream-filled) will last for about 1 to 2 days at normal room
temperature; cream-filled donuts should be stored in the refrigerator. With
such a huge amount of sugar in a small package, your body pumps out
loads of insulin to try to accommodate. A huge blood sugar spike leads to an
even bigger sugar crash. This extreme up-and-down leaves you hungry soon after
your breakfast — and you'll crave even more refined carbs.
STEP 1
To make this French Cruller donut, bring the water,
butter, sugar and salt to a brisk boil in a heavy-bottomed saucepan.
Stir in the flour all at once and continue stirring until the flour is
completely incorporated.
Keep stirring over medium-high heat.
The more moisture you can remove, the more eggs you can mix in later which will
result in a lighter pastry.
When you see a thin film start to coat the bottom of the pan, the batter is
ready.
Transfer the dough to the bowl of a stand mixer.
Use the paddle attachment to stir the dough for a minute
to help it cool.
Turn the mixer to medium speed and add one egg.
Don’t add the next egg until the previous has been completely incorporated into
the dough.
Then add the egg whites a little bit at a time until the dough becomes smooth
and glossy and holds a little shape (not much).
Do not add too much egg white or else the crullers will become heavy.
Transfer the dough to a large pastry bag fitted with a 1/2-inch star tip.
Fry the crullers in 2 inches (or more) of vegetable oil in a heavy-bottomed
saucepan.
The oil should register 370 degrees.
While the oil is heating, cut a dozen 3-x3-inch squares of parchment.
Lightly grease the squares on one side (I brushed with vegetable oil) and pipe
a ring of dough onto each of the squares.
When the oil has reached temperature, carefully place a French cruller,
paper-side up, into the hot oil.
Do this one at a time unless you like the idea of hot oil
burns and other disasters.
After a minute or so, use tongs and a sharp knife tip to gently peel the
parchment off the cruller.
When the cruller turns golden (about 2 minutes), flip it over and let it fry
for another couple of minutes before removing it to drain on a cooling rack or
paper towels.
Make the glaze:
While the cruller donuts cool, mix the confectioners’ sugar, honey, and milk
together until smooth.
When the crullers are cool to the touch, dip the top of each cruller into
the honey glaze and set
on a cooling rack to let the drips run off.
When the glaze has set, the crullers are ready to serve.
Crullers can also be baked.
Preheat oven to 450°F.
Pipe crullers onto a parchment-lined baking sheet at least 2 inches apart. Bake
for five minutes then reduce oven to 350 degrees and bake another 15 minutes.
Turn off heat, open the oven door a crack, and let crullers sit for 5 to 10
minutes.
Glaze and serve.
Types of Doughnuts
Yeast Doughnuts
3 ½ cups all-purpose flour
2 (.25 ounce) packages
active dry yeast
¾ cup milk
¾ cup white sugar
¼ cup butter
½ teaspoon salt
2 eggs
2 quarts oil for deep
frying
1 cup confectioners' sugar
for dusting
Crispy and Creamy
2 (.25 ounce) envelopes
active dry yeast
¼ cup warm water (105 to
115 degrees)
1 ½ cups lukewarm milk
½ cup white sugar
1 teaspoon salt
2 eggs
⅓ cup shortening
5 cups all-purpose flour
1 quart vegetable oil for
frying
⅓ cup butter
2 cups confectioners'
sugar
1 ½ teaspoons vanilla
4 tablespoons hot water or
as needed
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