Doughnuts!

With great power comes great responsibility

Last weekend I wanted to give doughnuts a try. They turned out all well and good but they were super dense and very oily

During the week I reviewed several other yeast doughnut recipes and decided to give it another go. SUCCESS!

My thanks to Immal and her recipe for finally getting things right.

Doughnut Batter

  • 2 packs 1/4 ounce packages yeast or 4-½ teaspoon yeast
  • 1/3 cup water 105-115F / 40-46C
  • 1 1/2 cup milk
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1/3 cup lard (75 grams)
  • 5 cups all-purpose flour
  • Canola oil for frying

Doughnut Glaze

  • ½ cup butter melted
  • 2 cups powdered sugar
  • 2 teaspoon vanilla
  • 5-7 tablespoons evaporated milk

Instructions

  1. In a standing mixer, combine lukewarm water and yeast. Let it sit until dissolve for about 5 minutes.
  2. Meanwhile in a microwave safe medium bowl, heat milk for about 2 minutes. Remove and let it cool.
  3. Add, milk, sugar, salt, eggs, shortening or butter and 2 cups of flour to bowl of yeast.
  4. Mix with dough hook attachment for 2 minutes at medium speed. Add the remaining 3 cups of flour and continue mixing dough. Scraping down sides.
  5. Place dough in a large greased bowl. Cover loosely with a clean dishtowel and let rise in a warm, draft-free place for about 2 hours or until doubled.
  6. Roll dough out on a floured surface to about 1/4 inch thickness. Cut into doughnuts using a donut cutter or cookie cutter about one 1-inch and one 3 or 4-inch .Let stand for about 10 minutes.
  7. In a large French oven, pour in canola oil until it is at least 3 inches (or about 5 centimeters) high and place on medium heat until oil is 375 degrees.
  8. Carefully drop doughnuts into hot oil, only a few at a time. (I used a slotted spatula to ease each doughnut into the oil) Fry, turning once, for about 3 minutes or until golden brown. Drain on prepared paper towels.

Doughnut Glaze

  1. In a microwave safe bowl melt the butter.
  2. Remove and stir in powdered sugar and vanilla extract until everything comes together
  3. Then evaporated milk (or sub water) until you have reached desired consistency
  4. Dip doughnuts in glaze and let it drip on the rack.
  5. If desired, dip glazed donut into sprinkles or topping of your choice

Friday night fish fry

Last year my Dad went to British Columbia and caught some fish.  Being the awesome father that he is, he brought home his fish and shared it.  We have had the pleasure of tasting delicious cod, haddock and red snapper from British Columbian waters. (Side bar: The best fish and chips OF LIFE was in Mallaig, Scotland when we had Jaffy’s on the pier. Best fish I’ve ever had, no contest. Fresh haddock from the ocean to my wooden fork)

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Anyways… back to the Canadian fish – This week we got some more of the B.C. offerings and decided to have a fish n’ chip dinner for Friday night.

We decided to deep fry the haddock and cod and pan fry the red snapper
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For the Red Snapper, i put olive oil, lemon juice, pearl onions, salt and pepper into a pan and brought it up to a medium/high heat.  Once the oil was hot, I put the 2 fillets in and gave each side approximately 3 minutes.
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For the cod and haddock, we found this great British style batter at a UK store in Barrie. The trick to a good fry is to pat dry the fish, dredge in flour and then pull through the prepared batter.
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When ready, gently ‘swim’ the fish into the oil.  Oil should be heated to 350 F (We discovered previously if you just drop battered fish in without letting it ‘swim’ it will just sink to the bottom and stick to the basket.)  Check out my technique here:
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Make sure you have the proper accompianments (tartar sauce, some UK HP sauce and vinegar) on the table and some decent chips (that’s British for fries) and enjoy!
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