HOT Now…and Later


HOT Now…and Later

Words and Styling by Mindi Shapiro Levine

Recipes and Food Styling by Lilly Plauché

Photography by Mary Britton Senseney

Donuts, doughnuts, do-nuts, dough-nuts…any way you spell it, they’re delicious. These delicacies are beloved, decadent, airy, warm, melt-in your-mouth pleasures. They are a quick breakfast, a guilty pleasure, a workplace snack and a family favorite.

The interest in fresh, innovative doughnuts is no fad. We should stop and thank the Dutch. In the 19th century, they were frying balls of dough in pork fat and calling them olykoeks (oily cakes). The pilgrims from Holland brought olykoeks to America. And from there, we all know the history.

There is no beating the delectable taste of deep-fried dough. Whether round or square, yeast or cake, powdered or glazed, cream or fruit-filled, these treats keep us reaching for more.

Chocolate-Hazelnut Filled Doughnut Puffs

Servings: 24 puffs

1 pound fresh pizza dough

¼ cup granulated sugar

1 teaspoon cinnamon

1 cup chocolate-hazelnut spread

Vegetable oil for frying

1. Heat oil in a large Dutch oven 3 inches deep to 350F degrees. Divide pizza dough into 24 equal portions, rolling each portion into a 1 inch ball. Fry dough balls, in batches, 30 seconds on each side or until golden brown. Place on a wire rack that is resting over paper towels.

2. Combine cinnamon and sugar in a medium bowl; roll each doughnut in cinnamon mixture.

3. Fill a pastry bag fitted with a round piping tip with chocolate-hazelnut spread. Insert tip halfway into each doughnut; squeeze to fill the doughnut.

Chocolate Beignets

Servings: about 60 beignets

1 (1/4-ounce) package active dry yeast

1 1/2 cups warm water (105 to 115)

1/2 cup granulated sugar

1 cup evaporated milk

2 eggs

1 teaspoon salt

1/4 cup butter, melted

2 1/2 tablespoons cocoa powder

6 1/2 -7 cups bread flour

Vegetable oil, for frying

Powdered sugar, for dusting

Cocoa powder, for dusting

1. Combine yeast, ½ cup water, and 1 tablespoon granulated sugar in the bowl of a heavy-duty stand mixer fitted with the paddle attachment; let stand 5 minutes. Add milk, eggs, salt, and remaining sugar, mixing well. Add remaining 1 cup water and melted butter, mixing well. Gradually beat in cocoa powder and 4 cups flour on low speed until smooth.

2. Gradually add remaining 2 1/2 – 3 cups flour on low speed until sticky dough forms. Transfer dough to a lightly greased bowl, turning to grease top. Cover and chill 4 to 24 hours.

3. Roll out dough to ¼-inch thickness on a floured surface. Cut into 2 ½ inch squares.

4. Pour oil to a depth of 3 inches in a Dutch oven; heat oil to 350. Fry dough, in batches, 1 to 2 minutes on each side or until brown. Drain on a wire rack over paper towels. Dust with powdered sugar and cocoa powder.

Coffee and Mocha Glazed Doughnuts

Servings: 2

Doughnuts:

2 (1/4-ounce) packages active dry yeast

1/4 cup warm water (105 to 115F)

1/2 cup sugar, divided

1 1/2 cups milk

1 teaspoon salt

2 eggs

1/3 cup butter, softened

5 cups all-purpose flour

Vegetable oil, for frying

1. Combine yeast, water, and 1 tablespoon sugar in the bowl of a heavy duty stand mixer fitted with the paddle attachment; let stand 5 minutes.

Glazes:

1/4 cup boiling water

2 tablespoons instant espresso granules

1 1/2-3 cups powdered sugar

1/4 teaspoon vanilla extract

1/4 teaspoon salt

2 ounces semi-sweet chocolate, melted

2. Add milk, remaining sugar, salt, eggs, butter, and 2 cups flour, mixing on low speed until combined. Gradually beat in remaining flour until the dough no longer sticks to the bowl. Knead dough 5 minutes on a lightly floured surface until smooth and elastic. Place dough in a lightly greased bowl, turning to coat top. Cover and let rise in a warm place 1 hour or until doubled in volume. Punch dough down.

3. Turn dough out onto floured surface; roll to 1/2 inch thickness. Cut with a floured 3 inch doughnut cutter. Place doughnuts onto lightly greased baking sheets. Cover and let rise in a warm place 45 minutes or until doubled in volume.

4. Combine boiling water and espresso granules, whisking to dissolve granules. Stir in powdered sugar, vanilla, and salt. Remove half of glaze to another bowl; stir in melted chocolate.

5. Pour oil to a depth of 3 inches in a Dutch oven. Heat oil to 350F. Fry doughnuts, in batches, 2 to 3 minutes per side or until golden brown. Drain on a wire rack over paper towels. Dip tops of half of doughnuts into coffee glaze, shaking off excess. Repeat with remaining doughnuts and mocha glaze.

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