DOUGHNUTS

Baked Buttermilk Nutella Ganache Doughnuts      

The Washington Post, December 5, 2012

Course: Dessert

Summary:

Although these are not fried, feel free to include them in a Hanukkah assortment of doughnuts (or anytime).

For some of his baked doughnut recipes, pastry chef Gidon Ben Ezra of Sugar Daddy Bakery in Tel Aviv uses a two-temperature method with a water bath in the oven. This recipe uses a higher temperature oven for a shorter baking time, and the doughnuts get added moisture from the buttermilk in the dough.

You'll need one or two doughnut baking pans. If you have a convection oven, turn the fan off when baking these.

MAKE AHEAD: The dough needs to rise for 1 ½ hour. The doughnuts needs to rise at room temperature for 30 minutes.

Makes 12 doughnuts

Ingredients:

For the doughnuts

3 cups all-purpose flour

½  cup granulated sugar

½  teaspoon salt

1 tablespoon plus a scant 1/2 teaspoon active dry yeast (from 1 1/2 packets)

5 tablespoons unsalted butter, melted and cooled to room temperature, plus more for preparing pan

½  teaspoon vanilla extract

1 large egg, beaten

¾  cup low-fat buttermilk

For the glaze

3/4 cup Nutella, or other chocolate-hazelnut spread

¼ cup whipping cream

Geplaas deur: Dalene Brits
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/04/doughnuts.html

DOUGHNUTS
Ingredients:
500gr cake flour
1/2 cup sugar
1 packet instant yeast
1 egg
1 dessert spoon butter pinch salt
1 teaspoon vanilla essence milk
750ml vegetable for frying
Method:
Dissolve sugar and butter in on cup boiling water.
Cool down. Add beaten egg, salt, vanilla essence and enough milk to make 1/2 litre liquid.
Combine flour and yeast in a mixing bowl.
Add liquid and mix to a soft dough.
(The dough will be very soft) Set aside covered until rise.
Divide dough into approx 25 small balls on a slightly oiled surface
. Heat oil in large saucepan.
Once oil is hot gently pull each doughnut into an oblong shape and fry each side until browned.
Drain on absorbent paper.
Sugar Syrup:
Boil together, 500ml water and 250ml sugar until sugar has dissolved and syrup is slightly sticky and thickened.
Dip doughnuts in syrup and sprinkle with desiccated coconut.
Variation:
Dip the doughnuts whilst lukewarm in a plate of white sugar Dip cooled doughnuts in cold sugar syrup, make a slit length wise in doughnut, fill with strawberry jam and whipped fresh cream. Bron: Cape Malay Cooking & Other Delights
Henriette Wessels http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/04/doughnuts.html

15 MINUTE DONUTS, FROM SCRATCH

 [LIONRECIPE]
About 30 Donut Holes
Ingredients
•1 1/4 cups all-purpose flour
•2 tsp baking powder
•1/4 tsp salt
•1/4 cup milk
•1/4 cup buttermilk
•1/4 cup granulated sugar
•3 Tbsp melted butter
•2 cups vegetable oil, for frying
•Granulated sugar, cinnamon sugar or powdered sugar, for coating
Directions
•Preheat oil over medium heat in a 10 inch non-stick fry-pan (keeping an eye on it as it is heating). In a small mixing bowl, whisk together flour, baking powder and salt. In a medium mixing bowl, whisk together milk, buttermilk, sugar and melted butter. Using a fork stir in dry ingredients and mix just until combine (think of making biscuit dough, you just want to incorporate the ingredients).
•Once the oil has reached 350 degrees, measure out 1/2 tablespoonfuls dough and using your hands gently roll into a ball (gently rolling to keep them fluffy, think of rolling something really fragile. Again this is like a biscuit dough you don't want to overwork it). Gently place dough ball into oil and fry until golden brown on bottom then flip and cook reverse side until golden brown. Carefully remove with metal tongs or a fork and drain onto a paper towel lined plate. Roll in sugar. Repeat this process with remaining dough (you can fit about 8 donuts in the pan at once if you can work that fast =).
Note: these are best enjoyed the day they are made.* Berie Vd Velden Smith http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/04/doughnuts.html  

CARAMEL SAUCE

1/2 cup sugar
1 tbsp. unsalted butter, cut into small pieces
1/4 cup heavy cream

Put sugar in a heavy saucepan and add enough water just to cover sugar (it will resemble wet sand). Place over medium-high heat and cook, without stirring, but swirling pan occasionally to ensure even cooking, until mixture starts to bubble and edges begin to turn amber, 7 to 10 minutes. Watching carefully to prevent overcooking, continue cooking until mixture turns a deep amber, 3 to 5 minutes more. Remove from heat and very carefully add butter (it may spatter). Carefully add cream and swirl pan until mixture is evenly mixed.

Use at once, or cover and refrigerate until ready to use. Warm gently in top of a double boiler before using. Makes about 3/4 cup. http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/04/doughnuts.html