Mardis Gras Doughnuts
|Fresh compressed yeast/2 1/4 teaspoons / 1 envelope dry yeast||2⁄3 Ounce (1/3 Cube)|
|Milk||1⁄2 Cup (8 tbs), heated to 105 to 115 degree f, if using dry yeast|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Lukewarm milk||1⁄2 Cup (8 tbs)|
|Unsalted butter||4 Tablespoon, melted|
|Granulated sugar||2 Tablespoon|
|Golden rum||1 Tablespoon|
|Lemon||1 , zest grated|
|Egg yolks||4 Large (At Room Temperature)|
|All purpose flour||3 1⁄4 Cup (52 tbs) (Adjust Quantity As Needed)|
|Apricot preserves||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
|Egg white||1 Large, beaten until foamy|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
1 For the sponge: In a small bowl, crumble the yeast into the milk , let stand for 3 minutes, and whisk to dissolve the yeast.
2 Add the flour and sugar and whisk until smooth.
3 Cover tightly with plastic wrap and let stand until doubled in volume, for about 30 minutes.
4 For the dough: In the bowl of a heavy-duty standing mixer, whisk the milk, butter, sugar, rum, zest, and salt .
5 Whisk in the yolks, then the sponge.
6 Attach to the mixer and fit with the paddle blade.
7 With the mixer on low speed, gradually add enough of the flour to make a soft, sticky dough that barely cleans the sides of the bowl.
8 Increase the speed to medium and beat the dough with the paddle blade (don't use the dough hook) for 2 minutes.
9 Gather up the dough into a ball and knead briefly until smooth.
10 Place the dough in a large buttered bowl, turn to coat with butter, and cover tightly with plastic wrap.
11 Let stand in a warm place until doubled in volume,for 45 to 60 minutes. (The warm ingredients make this dough rise more quickly than others.)
12 On a very lightly floured work surface, roll out the dough to 1/4 inch thick.
13 Using a 2 3/4-inch round biscuit cutter, cut out rounds of dough, set aside on a baking sheet lined with a lightly floured kitchen towel, and cover loosely with plastic wrap (you can stack the rounds).
14 Kneading the scraps until smooth, roll and cut out to make a total of 24 rounds, discarding any excess dough.
15 Place a heaping 1/2 teaspoon of preserves in the center of a round.
16 Moisten the circumference of the round with the egg white.
17 Cover with a second round, pinching the edges together with your fingertips (the seal should end up in the middle of the two rounds, forming a "belt").
18 Place a 2 1/2-inch round biscuit cutter over the sandwiched rounds, and press down to cut out a doughnut, discarding the trimmings.
19 Double check to be sure the doughnut is sealed.
20 Transfer to a baking sheet lined with a lightly floured kitchen towel.
21 Cover loosely with plastic wrap and let stand in a warm place until the doughnuts have barely risen,for about 15 minutes.
22 Do not let the doughnuts rise until puffy or doubled, or they will expand too much during frying.
23 Into a large heavy skillet or electric skillet, pour oil just to a depth of Vi inch and heat over high heat to 350 degrees farenheit.
24 Place a wire rack over a jelly-roll pan to drain the doughnuts (this works much more efficiently than paper towels).
25 Place 3 or 4 doughnuts in the oil and cover. (Covering doughnuts during frying goes against deep-frying convention, but this contains the heat and helps cook the exposed side of the dough.)
26 Fry until the undersides are golden brown, about 1 1/2 minutes.
27 Turn and fry uncovered until the other sides are golden brown,for about 1 minute.
28 There should be a white ribbon around the center of each doughnut where the oil did not reach.
29 Using a wire skimmer, transfer the doughnuts to the rack to drain and cool.
30 Sift the confectioners' sugar over the warm doughnuts.
31 Reheat the oil between batches.
32 Cool the doughnuts completely.
33 Serve as desired.