Wednesday, June 19, 2013

Vanilla-Glazed Yeast Doughnuts W/Dark Chocolate Ganache & Hazelnuts

Usually, my fried food intake is limited to the occasional french fry stealthily stolen from someone's plate or an egg roll at my favorite Chinese restaurant.  I try not to eat too many fried foods, but gosh, every now and then you just NEED a sinfully delicious doughnut that's been fried until golden brown and topped with chocolate ganache wonderfulness, I tell you!

When my eyes first caught site of the cover of Saveur issue #154, my mouth began watering and it only got worse as I opened the magazine and was greeted by page after tempting page of all things doughnut.  There were pages of doughnut recipes, followed by pages of homemade glazes to top them with.  

I mean, SERIOUSLY!?!  A girl's will power only goes soooo far.

When National Doughnut Day (of all things!) rolled around, I decided to bite the bullet and make these divine doughnuts you see here.  And if you're wondering, they were worth every single calorie!

Bon Appetit, my friends!

Vanilla-Glazed Yeast Doughnuts
Adapted from:  Saveur magazine, Issue #154
Makes about 1 1/2 dozen

2 (¼-oz.) packages active dry yeast
½ cup sugar
1½ cups milk, scalded and cooled
1 tsp. kosher salt
2 eggs
6 tbsp. vegetable shortening, plus more for greasing
5 cups (1 lb. 6½ oz.) all-purpose flour, sifted, plus more for dusting
Canola oil, for frying
10 tbsp. unsalted butter
⅓ cup evaporated milk
2½ tsp. vanilla extract
2½ cups confectioners' sugar

Combine yeast, 1 tbsp. sugar, and 6 tbsp. water heated to 115° in the bowl of a stand mixer fitted with a paddle attachment; let sit until foamy, about 10 minutes. Add remaining sugar, plus milk, salt, eggs, and shortening; mix until combined. With the motor running, slowly add flour; beat until dough is smooth. Transfer to a lightly greased bowl and cover loosely with plastic wrap; set in a warm place until doubled in size, about 1½ hours.

Turn dough onto lightly floured surface; roll dough into a 13" round about ½" thick. Using floured 3½" and 1½" ring cutters, cut out donuts and holes; gather and reuse scraps. Place on greased parchment paper—lined baking sheets, at least 3" apart, and cover loosely with plastic wrap; set in a warm place until doubled in size, about 45 minutes.

Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 325°. Using scissors, cut the donuts out of the parchment paper, leaving about 1" of paper around the sides of each donut (the paper makes it easier to transfer them to frying oil). Working in batches, place donuts in oil, paper side up, using tongs to peel off and discard paper. Cook, flipping once until puffed and golden, about 3–4 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack; let cool completely.

Melt butter in a 1-qt. saucepan over medium-low heat. Using a small ladle, skim and discard white film from surface. Slowly pour liquid from pan into a bowl, leaving sediment behind; let cool 1 minute. Add evaporated milk, vanilla, ¼ cup water, and sugar; whisk until smooth. Dip donuts in glaze, coating completely; return to wire rack until glaze is set.

To avoid oily donuts, remember: Fat attracts fat. The less you use in your dough, the lighter the donut will be after frying. Also go light on flour when rolling out dough, and use a brush to remove any excess; loose flour particles attract and absorb oil. 

Dark Chocolate Ganache Glaze
Adapted from:  Saveur magazine, Issue #154

8 oz. dark chocolate, grated
1 cup confectioners' sugar
1 tsp. vanilla extract
⅛ tsp. kosher salt
1 cup heavy cream
1 tbsp. unsalted butter

1 cup chopped roasted hazelnuts

Mix chocolate, sugar, vanilla, and salt in a bowl. Bring cream and butter to a boil in a 1-qt. saucepan. Pour cream over chocolate; let sit for 2 minutes without stirring. Whisk until smooth; chill until thick. 

Dip doughnuts into the chilled glaze and sprinkle with chopped hazelnuts.


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Susan Broughton said...

Love the donut recipe! Just stopped in to say Hello from The Country Cook, Brandi's Giveaway. thanks

Celeste said...

Thanks, Susan! :)