Halloween Doughnuts


1 1/2 cups milk
1/4 cup sugar
1 pkt dry active yeast - (2 tspns)
3 1/2 cups all-purpose flour plus more
1 1/4 teaspoons salt
1/2 teaspoon baking powder
1 lrg egg
1/2 teaspoon pure vanilla extract
Sprinkles (optional)
1/2 cup unsalted butter melted
1/4 cup pure maple syrup
2 tablespoons orange juice
Zest of 1 orange - (2 tbspns)
3 dsh red food coloring
3 dsh yellow food coloring
3 ounces unsweetened chocolate coarsely chopped
3 tablespoons unsalted butter
2 tablespoons corn syrup


Place milk in a medium saucepan set over medium heat. Bring just to a boil, and remove from heat. Stir in shortening, sugar, and potatoes. Let sit until lukewarm.
In the bowl of an electric mixer fitted with the paddle attachment, place yeast and 1/4 cup warm water (105 to 115 degrees). Beat on low speed to combine. Turn off mixer, and let stand until creamy, about 5 minutes.
Place flour, salt, and baking powder in a medium bowl; whisk to combine, and set aside. Spray a large bowl with cooking spray; set aside.
Add the milk mixture to the yeast mixture, and beat on the lowest speed until combined. Beat in egg and vanilla. Add dry ingredients, and beat until moistened. Switch to next highest speed, and beat until a soft, smooth dough forms, about 5 minutes. Transfer to prepared bowl. Cover with plastic wrap, and let dough to rise until it doubles in bulk, about 2 hours.
Spray two sheets of parchment with cooking spray. Roll the dough out between the sheets to a 1-inch thickness. Transfer to refrigerator, and let rest for 20 minutes.
Remove top layer of parchment. Using a 2 1/2-inch round cutter, cut out doughnuts as close together as possible, dipping cutter in flour before each cut. Use a 3/4-inch round cutter to cut a hole in center of each doughnut.
Line a baking sheet with paper towels; set aside. Heat 4 inches of oil in a large stockpot to 375 degrees. Working in batches so as not to crowd the pan, fry doughnuts until golden brown, about 1 1/2 minutes per side. Use a slotted spoon to transfer to prepared baking sheet to drain and cool. Make the glazes.
For the Maple Orange Glaze: In a bowl, combine all ingredients. Mix until smooth. (
Makes about 2 cups)
For the Chocolate Glaze: In a heat-proof bowl or the top of a double boiler set over a pot of simmering water, melt chocolate and butter. Remove from heat, and add remaining ingredients and 5 tablespoons hot water. Whisk until smooth. (
Makes about 2 cups)
Dip the top of each doughnut in glaze, alternating between the maple-orange and chocolate flavors. Coat glaze with sprinkes, if desired. Turn right-side up to air dry.
This recipe yields 1 dozen.




12.0 servings


Saturday, December 5, 2009 - 11:02pm



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