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Entenmans devils food crumb donuts12/15/2023 You need to mix the dough and give it time to rise before rolling out and cutting. These take a little more time to prepare. Not quite Krispy Kreme light - you want to know you’re eating one - and with just a little “chew” to give it personality. The best are wonderfully light and fluffy. Then, of course, there are yeast-raised doughnuts. And add some coffee - you won’t taste it but it will help bring out the chocolate flavor.įinally, fold in a little sour cream: It lends a slight tang and lightens the structure of the cake, making for a more delicate crumb. Splurge a little and buy good chocolate you’ll taste the difference. The trick here is adding a good amount of chocolate to the recipe - I use both melted chocolate and cocoa for depth of flavor. These are made with a technique similar to the buttermilk cake doughnuts. Proper temperature is key: too high and the doughnut’s crust will scorch before it is done in the center too low and the doughnut won’t cook in the oil, it will soak it up like a sponge.įor chocolate lovers, there’s nothing like a great devil’s food doughnut, but so many times the store-bought variety is overly sweet and artificial tasting. And always use a thermometer - a candy or digital probe works well - to keep the temperature consistent. Use a neutral, refined oil, such as canola or vegetable oil - they have a higher smoking point and a more neutral flavor. Use a doughnut cutter, or go with a couple of biscuit cutters or empty cans. Leavened with baking powder and a little baking soda, these doughnuts don’t need time to rise. I add an extra egg yolk for a little more richness, and mix in a cup of buttermilk for both texture and a hint of tang. The method is similar to a classic cake recipe but with a slightly thicker dough. Making breakfast for someone special? Try a batch of French crullers, their thin, golden crusts yielding to the most delicate, lightly flavored interiors.Ī classic buttermilk cake doughnut is a great place to begin. Put together a batch of yeast-raised the night before, and all you have to do is fry them the next morning. You can whip up a batch of cake doughnuts in about an hour. But no matter how wonderful they may appear, it’s hard to find a store-bought doughnut that compares with homemade.Īnd believe it or not, they’re really not hard to make. You don’t have to be Homer Simpson to swoon when you’re greeted with all those bright colors and sparkly decorations in a doughnut shop display case. There’s something magical about the doughnut. We’d savor every last bite, licking the rich chocolate glaze from our fingers as we watched cartoons. The crisp, brittle crust of each golden-brown doughnut would give way to a warm and tender interior, delicately flavored and comfortingly fragrant. Bernard), devouring her creations as we fought for the remote. My siblings and I would pile in front of the TV, all four of us propped against the family dog (a very big St. I always chose one of the long johns she shaped using a large dog-bone-shaped cookie cutter. I could soon tell by the aromas wafting through the house that the morning was going to be special.īefore too long, we were picking out our favorites from the freshly frosted bunch. My favorite mornings growing up, I’d wake to the sounds of Mom busy in the kitchen, rolling out freshly risen dough as a pot of oil heated on the stove.
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