Chocolate Cake Doughnuts, V. 2

Scrape dough, from the recipe here, onto a generously floured surface.

With floured hands, pat dough out to about 1/2 inch thick.  I cheated.  I used a rolling pin.

With a 3-inch doughnut cutter, cut out doughnuts. Pat together scraps of dough and cut again. (Alternately, shape dough into ropes about 5 inches long and 1/2 inch thick; join rope ends to form doughnuts.)  Let the cut out doughnuts rest for about 15 minutes on the baking sheet before frying, in the mean time bring the oil to 350 F.

Gotta love the vintage look.  That’s all.  No purpose behind this picture.

Using a salt shaker cap to cut out the doughnut holes.

Pour about 4 inches of oil into a 5- to 6-quart pan; heat to 375° F (190° C). Place one doughnut at a time onto a wide spatula and gently slide into oil, frying up to three at a time. Cook, turning once, until puffy and cooked through, 3 to 4 minutes total (to check timing, cut first one to test). With a slotted spoon, transfer doughnuts to paper towels to drain. Repeat to fry remaining doughnuts.

As you can tell I used a bigger pot, and could put more doughnuts to fry at once.  I also found that frying it at 375° F was a bit high.  It fried up and didn’t have the chance to expand, leaving it looking like a bangle and not a happy, puffy doughnut.  I would say 350° F is a better temperature.  Play around with the heat of course and find what works best for you.

Can you tell which were fried at 375 and which were at 350?  When cool enough to handle, dip the top half of each doughnut in warm chocolate glaze or dip completely in sugar glaze.  Others use a mocha glaze, but I didn’t add the dash of coffee, since I used peppermint on top as an extra zing of flavor.

Sprinkle with about 6 crushed peppermint candies and let glaze stand until it is set, about 10 minutes.  To crush the peppermint candy, slip into a small ziploc bag, and pound with a rolling pin or something heavier.  Leave some a bit more rough so they stand out, bright and red.

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