THE DUTCHESS DOUGHNUT (CANADIAN RECIPE)
The
Dutchess doughnut, this dough is impossibly fluffy and rich without being too
sweet. Light glaze completes it.
Prep
Time : 45 mins
Total
Time :
3 hours
Servings : 12 Doughnuts
INGREDIENTS
·
1
cup sultana raisins
·
1
cup 2% milk
·
8-g
pkg quick-rise instant yeast
·
1/4
cup granulated sugar
·
1/4
cup unsalted butter, melted
·
1
egg
·
1/2
tsp salt
·
2
1/2 cups all-purpose flour
·
canola
oil, for frying
GLAZE
·
2
cups icing sugar
·
1/4
cup water
INSTRUCTIONS
1.
SOAK
raisins with 1 cup boiling water from the kettle in a small bowl until plump,
10 min. Drain well.
2. MICROWAVE
milk until warm, 45 sec. Pour into bowl of a stand mixer fitted with dough
hook. Add yeast and stir. Let stand for 10 min.
3.
BEAT
in raisins, granulated sugar, butter, egg and salt. Add flour. Beat on
medium-high until dough forms a ball and pulls away cleanly from the sides and
bottom of the bowl, about 5 min. (Mixer may move around the counter during
beating process.)
4. SPRAY
a medium bowl with oil. Turn dough out of mixer bowl into oiled bowl. Lightly
oil top of dough and cover with a damp tea towel (not terry cloth). Let stand
in a warm place until dough doubles in size, about 1 hour.
5.
LINE
a large baking sheet with parchment. Lightly spray with oil. Roll out dough on
a floured surface to a 1/2-in. thick square. Cut into 12 squares. Transfer to
prepared sheet. Cover with same damp tea towel and let stand until doughnuts
double in size, about 45 min.
6.
POUR
oil into a large pot until it reaches 1-in. up the sides. Clip a deep-fry
thermometer to the side. Heat over medium until temperature reaches 350F.
Adjust heat as necessary to keep temperature at 350F during cooking. Fry
doughnuts, 4 at a time, flipping halfway through, until golden, 3 to 4 min.
Drain on paper towels.
7.
SET
a wire rack over a piece of parchment.
Whisk icing sugar with water in a medium bowl until smooth. Dip each
doughnut into icing mixture, turning with two forks to cover completely.
Carefully transfer to rack and let stand until glaze is firm.
Substitution Tip
For the
raisin-averse: this recipe works just as well with finely chopped dried figs.
Recipe
from chatelaine.com
Delicious Food Recipes
Post a Comment