Spice Cake Doughnuts

See piped donuts above.

Oil at 370F/187C for 1 minute, 45 seconds for holes. Makes 12 2-3/4" doughnuts.

280 g

AP Flour (+ potato starch below simulates cake flour)

35 g

Potato Starch

1 tsp {5.0 g}

baking powder

3/4 tsp {2.2 g}

salt

1.75 g / 3/4 tsp

nutmeg

130 g

sugar

2 TBL / 24 g

shortening/vegetable lard (trying butter)

50 g ( 1 )

egg

17 g ( 1 )

egg yolk

140 ml {144 g}

milk (reduced from 165 ml, just too slack to work with)

Sift flour,baking powder, salt and nutmeg Cream lard + sugar for 1 minute. Add eggs and mix for 1 minute more, scraping down.

Slowly add dry and wet ingredients in three additions.

Dough will be very sticky.

Transfer to clean bowl and refrigerate from 1 to 24 hours.

Heat oil to 370F/187C.

Roll chilled dough with generous amounts of flour 12 mm/ 1/2 inch thick. Cut using 2.75"/7cm with 1 1/4"/3 cm holes. Flour cutters to prevent sticking.

Cut just before frying to prevent sticking to surface or use lots of flour.

Reroll dough into holes and donuts.

Shake excess flour off before frying.

Fry for 1 minute each side, 45 seconds for holes.

Drain on paper.

Toss with sugar,cinnamon, mixture while hot.

Toss with powdered sugar when cold.

Glaze when warm.

Chai Variation

1 1/4 tsp {3.8 g} ( 1/2

nut) freshly grated nutmeg

3/4 tsp {1.5 g}

ginger

1/4

ground cloves

1/2

ground cinnamon

3/4

ground cardamom

Christine Prefers

3/4 tsp {1.5 g}

ginger

1/2 tsp {1.1 g}

ground cloves

1 1/2 tsp {3.5 g}

cinnamon

1/2 tsp {1.0 g}

cardamom

Note

2014/09/03

Using 140ml for milk instead of 165ml creates workable dough, but dough is less airy then 165ml version.Taste between this and the sour cream donuts is not all that different and not worth the extra work from the slack dough.

2014/09/28

Idea to use original dough, with 165 ml and use piping bag to form donuts on parchment similar to crullers. Slack dough should no longer be an issue. Substitute butter for shortening. When piping donut, don’t make it too small, or when the donut is cooked the hole "cloeses" due to expansion. Transfer dough to pastry bag and chill directly in bag.

2014/10/06

Piping works well. Butter works well. Piping with large opening tip works well, but yields only 9 or so donuts + some holes. Increase recipe by 50% to yield at least a dozen.

When piping holes, flatten into disc so that they flip easier. Round balls don’t stay flipped when frying..

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