48 Doughnuts - DB Oct 2010

THE DARING BAKERS OCTOBER , 2011 CHALLENGE: LET S GO NUTS FOR DOUGHNUTS! Hello! I’m Lori of Butter Me Up and I am really excited to be hosting t his month’s Daring Bakers Challenge. I must admit all sorts of options were running through my mind when I was asked to host. Should I try something real ly fancy? A real show stopper ? Instead I decid ed to keep thing s simple, but h opefully offer u p something that perhaps some people wouldn’t think to try making on their own - doughnuts! Doughnu ts can be quite simple to make and reall y don’t require a lot of special equipme nt. However there are a large number of varieties and many cultures have some version of a tasty fried dough such as beignets, crullers, fritters, Sufganiot , and krapfen, just to name a f ew. In Canada (my home) doughnuts are quite popular, and apparently Canadians consume more doughnuts per capita than anyone else. Considerin g the multitude of Tim Horton’s shops in this country, it’s not too hard to believe. Doughnuts generally fall into two categories: yeast and cake. Yeast doughnuts take a little longer as naturally one has to allow for rising time, but they create a lovely, fluffy and airy doughnut. Cake doughnuts are also popular and the batter allows for many different variations. Some people may be a little timid of deep frying. Don’t. The most import ant thing is to be sure that you have everything at hand and are ready to go. Preparat ion is key when making doughnuts. It is important the oil be the correct temperature so that your doughnut is nice and crispy on the outside. If the oil is not hot enough, your end product will be too greasy. If too hot, they’ll cook too quickly on the outside and you may have an uncooked doughy centre. The challenge is simply to make doughnuts! You can decide if you’d like t hem to be a cake or yeast doughnut. I have included recipes for two types of yeast doughnuts (one filled) and two types of cake doughnuts. Also included is a recipe for gluten-free doughnuts, but I’m afraid I haven’t tested it. I would encourage you to try both a cake and a yeast doughnut, and I strongly encourage you to get creative with your toppings and fillings. The sky is the limit! Feel free to dip them in chocolate , sprinkle them with sugar, or fill t hem with preserves, custard, or wha tever you like. You could even get really creative and try making a savor y doughnu t! How about filling a dou ghnut with cheese and some herbs ? I really hope you have fun with this challenge! Recipe Source: I am including four recipes:

48 Doughnuts - DB Oct 2010

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