I'm drooling.
I want doughnuts.
They were sooooo good...
Delicious cake style doughnuts with a sheer fondant glaze with a variety of toppings are on the menu for today.
As a family, we did what we call a "Mo-down" like the "Throwdown's with Bobby Flay." This is where I, as Mom, bake off against a favorite food item. My doughnut "Mo-Down" was between me and Thomas' Donuts on Front Beach Road in Panama City Beach, Florida. Our kids chose my contenders from favorite or one-time favorite food items.
The kids and I haven't had many doughntus since we've had to go gluten free. I've only made gluten free idoughnuts once and those were the ones I made last year for Tartelette's Blog Event. So, it's been awhile and they were more than ready for me to crank up the grease and get cooking. This recipe makes doughnuts which are like old fashioned or cake styles, rather than the beautifully puffy ones called "glazed" by places such as Dunkin' Donuts or Krispy Kreme.
We headed out to Thomas' and picked up a variety of doughnuts. When we got home, we broke out the wheat and gluten free doughnuts and set up the plates for the judges. My husband was the tie breaker vote, while the kids and my parents were the judges. Our voting system is simple, something along the lines of what was used in the Coliseum...thumbs up or thumbs down. As a contender, you get a swirl of hope and doom as you watch them eat. It's nothing like facing a lion or gladiator, but you do sit on pins and needles while you wait for their verdict. The result? The kids - two thumbs down, because they weren't like the puffy doughnuts. My parents - two thumbs up, because they loved the flavor and they like cake style doughnuts. The tie breaker - a thumbs up, because he like the flavor and the crunchiness of the gluten free doughnuts.
So, I held my own against a beautiful and classic wheat cake doughnut. Pheew!
Now I just need to figure out how to make a puffy glazed doughnut.
Recipe
Total Protein Content:
Original Content: 34.70 g
GF Content: 34.79 g
Equipment Needed: Doughnut Cutter, Deep-Fat/Candy Thermometer, Stock Pot or Deep-Fat Fryer, Cookie Sheets, Cake Rack, Bowls.
Doughnut Dough
30 g brown rice flour (2.7 g)
25 g sweet rice flour (1.5 g)
25 g arrowroot flour (.075 g)
48 g almond meal (9.6 g)
36 g millet flour (5.52 g)
18 g white bean flour (3.87 g)
6 g chia seed meal (1.26 g)
_______________________replaces the bread flour
30 g brown rice flour (2.7 g)
20 g sweet rice flour (1.2 g)
24 g arrowroot starch (0.07 g)
20 g almond meal (4 g)
20 g millet flour (2.3 g)
_______________________replaces the pastry flour
22 g instant dry yeast
8 g agar agar powder
50 g sugar
19 g non-fat dry milk
6 g baking powder
5 g sea salt
pinch nutmeg, ground
4 ml agave syrup
160 ml water
49 g egg
58 g emulsified shortening
Oil for frying
Toppings for Doughnuts: sprinkles, confectioner's sugar, vanilla sugar, fondant glaze
Fondant Glaze
1 g gelatin
15 ml water
28 g corn syrup
2 g glycerin
225 g confectioner's sugar
1. In a large bowl, place all the dry ingredients and blend well. In a medium sized bowl, pour all the liquid ingredients and stir together. Pour the liquid ingredients into the dry ingredients and stir until a soft ball forms.
2. On a sheet of parchment paper with arrowroot starch sprinkled on it. Place the dough in the center of the parchment paper and pat it out until it is 1/2 inch/1 cm thick. Dust the surface of the dough with arrowroot starch and dip the cutter into the arrowroot starch. Then cut out the doughnuts, using a spatula to pick them up. Place on a cookie sheet covered with a piece of parchment paper sprinkled with arrowroot. Continue until all the dough has been formed into doughnuts. Place in a warm location to rise for about 1 1/2 hours.
4. Fondant: Place the water in a pot and warm. Pour the gelatin in the water and melt. Remove from the heat and then add the corn syrup and glycerin. Place the confectioner's sugar into a bowl and slowly pour the gelatin mixture into the sugar. Stir until the sugar is thoroughly blended with the gelatin mixture. It should the consistency of a glaze. Set aside for glazing the doughnuts after cooking.
5. Heat the oil to 350 degrees F/177 degrees C. Line a cookie pan with paper towels. Place a few doughnuts at a time into the oil and cook for 2 minutes. Turn the doughnuts over and cook for another minute or until it has a golden color. Lift the doughnuts out of the oil with a spider or slotted spatula, allow the oil to drain off before placing on the paper towels. While cooking the doughnuts, keep an eye on the temperature of the oil.
6. Roll the warm doughnuts in the confectioner's or vanilla sugar or dip in warm fondant glaze. If you want sprinkle the fondant glazed doughnuts with sprinkles. Place the fondant dipped doughnuts on a paper towel lined cookie sheet with a cake rack, so the excess glaze can drip off. Garnish the just glazed doughnuts with sprinkles, coconut or decorating sugar.
Other Baking & Pastry Project Posts
Baking & Pastry Project #26 - Pita
Baking & Pastry Project #25 - Naan
Baking & Pastry Project Week 13 - Flatbreads
Baking & Pastry Project #24 - Lavosh
Baking & Pastry Project #23 - PizzaBaking & Pastry Project Week 12 - Pizza & Crackers
Baking & Pastry Project #22 - Soft Pretzels
Baking & Pastry Project #21 - Crescia al Formaggio
Baking & Pastry Project Week 11 - Parmesan & Pretzels
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You can also follow me on Twitter, where I'm glutenagogo.
1 comment:
Ahhhhh; best looking donuts; i can only imagine the taste!
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