Pink Glazed Doughnuts
(from Joy the Baker)
3 Tablespoons active dry yeast
1 cup warm water (105’ F)
1/2 cup granulated sugar plus 1 Tablespoon
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
4 cups bread flour plus more for dusting, rolling and cutting
1/4 cup vegetable shortening, room temperature
3 large egg yolks
1/2 teaspoon vanilla extract
canola oil for frying
assorted sprinkles
for the glaze:
4 cups sifted powdered sugar
2 teaspoons light corn syrup
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 to 3 drops red food coloring
1/3 cup hot water plus more if needed
whisk together yeast water and 1 tablespoon sugar. let stand for 5 minutes until foamy and frothy. in a large bowl, whisk sugar, powder, nutmeg, salt and 4 cups of bread flour. set aside.
break up shortening and add to yeast mixture. add the egg yolk, and vanilla and beat on low speed using paddle attachment. this will deflate the yeast bubbles and help break up the shortening.
on low speed, ass one third of flour. blend until flour disappears. add another one third of flour and blend until flour disappears. switch to dough hook and add the last amount of the flour. mix on low speed until no flour bits remain. add more flour if needed. the dough should clean the side of the bowl, and not stick to the bottom.
knead for 2 minutes. the dough will be glossy and just a bit sticky. transfer dough to aking sheet, sprinkled with 1 Tablespoon flour. cover with dishtowel and set in warm place to double.
to create your own proofing box: bring a large kettle of water to boil. pour about 8 cups of water into a large baking dish. set in on the floor of the oven. place covered dough tray on the middle rack above the steaming water, close the oven door and set for 1 hour.
transfer the dough to a lightly floured surface and roll out into 12-inch circle, cut into doughnuts. transfer doughnuts and holes to baking sheet, sprinkled with flour. set aside and let rise for 30- 45 minutes using another proofing bath.
heat canola oil that is 2 inches deep. using a candy thermometer bring the oil to 350’ F. mine didn’t reach 350. only 250 is enough for the doughnuts to cook.
fry and do not overcrowd the pan. flip on sides until brown, slightly dark.
allow to cool completely before glazing.
to make the glaze:
place sugar, corn syrup, salt and vanilla in a mixing bowl. add hot water and food coloring and whisk to incorporate. blend until entirely smooth. if the mixture is thick, add hot water 1 Tablespoon at a time.
dip doughnuts and sprinkle. let dry for 10- 15 minutes before serving.
