Posted in Recipes
We’re making donuts!
Zack has gotten into the “Bakers Guild” at his school, and wants to make donuts to take to class tomorrow. We have made donuts before once from the Choux Pastry recipe, but Zack pointed out I never wrote up the Donut instructions. So here they are!
Make one or more batches of the Choux Pastry recipe. Z is making a 4x batch- one for us and three for the school.
- pastry bag with large piping tip
- wax paper or parchment paper
- large flat bottomed skillet or shallow pan
- slotted spoon
- Melting chocolate for chocolate donuts
- Cinnamon sugar for cinnamon sugar donuts
- Powdered sugar for sugared or glazed donuts
- Oil for frying
Cut wax or parchment paper into 3-4″ squares, and pipe dough onto paper squares in small circles
Heat about an inch of oil in the flat bottomed pan.
Once oil is hot (test with a scrap of dough- it should bubble and brown when it hits the oil) slide the wax paper squares with dough into the oil.
As the donuts cook they will release from the paper, which can be used again for the next batch. It works well to have one person piping donuts and one person tending the oil.
Be sure each donut is turned at least once using the slotted spoon so both sides brown.
When donuts are golden brown remove to a draining rack or plate with paper towels to cool.
Once cool they can be flavored however you like.
For chocolate glazed:
Melt chocolate in a small heat safe dish in the microwave, stirring every 15 seconds until it is smooth.
Dip donut carefully into glaze without burning fingers! If the glaze starts to harden it can be microwaved again.
Set donuts on a wire rack or plate for the glaze to harden. Expect them to drip.
For cinnamon or powdered sugar:
Put a couple tablespoons of the desired flavor into a bag (small paper bags work best), and add several donuts.
Fold over the top leaving lots of air space. Hold the bag closed and shake until donuts are well covered.
For plain glazed:
Put a couple tablespoons of powdered sugar in a small bowl. Add water a tablespoon at a time and sir after each addition until it makes a thick but smooth slurry.
Dip donuts and set on a wire rack or plate for the glaze to harden. Expect them to drip.