Come ogni mese, oggi torniamo a parlare dei Daring Bakers e stavolta ci occupiamo di doughnuts!
Non è la prima volta che ci cimentiamo con i doughnuts: già in passato infatti vi avevo dato la fantastica ricetta per i krapfen e i doughnuts che uso io; tuttavia oggi vi racconto un tipo speciale di doughnuts: quelli alla zucca!
E’ autunno, è quasi Halloween… come dire di no a un delizioso pumpkin doughnut?!
The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts.
Io ho usato la ricetta consigliata da Lori che si trova su Epicurious ma ho fatto qualche correzione.
- 6 cups all purpose flour
- 5 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup sugar
- 3 tablespoons unsalted butter, room temperature
- 1 large egg
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 teaspoon natural yogurt
- 1 cup canned pure pumpkin
- Canola oil for deep-frying
Whisk first eight ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy). Beat in egg, then yolks and vanilla. Gradually beat in milk and yogurt; beat in pumpkin in four additions. Using rubber spatula, fold in dry ingredients in four additions, blending gently after each addition. Cover with plastic; chill 3 hours.
Sprinkle two rimmed baking sheets lightly with flour. Press out 1/3 of dough on floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on sheets. Repeat with remaining dough in 2 more batches. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used.
Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.
Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer to paper towels to drain. Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Cool completely.
The icing is made out of milk, vanilla extract and confectioner sugar.
Heat milk in a saucepan and add vanilla. Remove the saucepan from fire and pour milk in a bowl.
Sift sugar in milk until you reach the consistency you aimed at, then pour the sugar glaze on your dougnuts and let it cool.
p.s. questa ricettina partecipa anche al bellissimo contest “Geek O’Lantern” delle Girl Geek di Roma: partecipate numerosi!!
Preparata e annotata da Benedetta Jasmine Guetta