Red Velvet Raised Doughnuts
1/2 cup warm water (100 to 110 degrees
2- (1/4 oz. packets) active dry yeast
1 teaspoon granulated sugar
3/4 cup milk, lukewarm
1/3 cup vegetable shortening
1/4 cup granulated sugar
1 teaspoon salt
2 eggs
2 tablespoons cocoa powder
1 tablespoons apple cider vinegar
2 tablespoons red food coloring paste
4 cups all-purpose flour
2 quarts vegetable oil for frying
1. Pour 1/2 cup of warm water into a small bowl, stir in the two packets of yeast and 1 teaspoon of sugar. Allow the yeast mixture to set for 5 to 10 minutes, until foamy on top.
2. Put the milk and vegetable shortening into another small saucepan, over medium-low heat, cook until the shortening melts and milk has tiny bubbles around the edge. Remove from heat.
3. Place 1/4 cup of sugar and salt into large mixing bowl of stand mixer and pour the milk and shortening into the bowl. Mix on low speed just to dissolve sugar; and allow mixture to stand until warm.
4.Beat in the yeast mixture, eggs, cocoa powder, vinegar, paste food coloring, and 1 cup flour on low speed until dough is smooth. Slowly mix in remaining flour.
5. Continue beating the dough on low speed until dough leaves the sides of the mixing bowl, about 3 minutes.
6. Turn dough out onto a floured surface and knead by hand (I used kitchen gloves to avoid red hands) until smooth and elastic, 3 more minutes.
7. Form the dough into a ball and place in a large greased bowl. Spray top of dough with thin coating of cooking spray, cover top of bowl with wax paper.Set bowl in a warm place; let rise until doubled in size. This should take 1 to 1 1/2 hours.
8. Punch down the dough and roll out on a floured surface to about 1/2 inch thick. Cut doughnuts out using a star shaped cookie cutter. Let rise again on work surface, 45 minutes to 1 hour.
9. Heat vegetable oil in a large saucepan to 350 degrees F.
10. Gently place doughnuts into the hot oil, working with one or two at a time, cook for about one minute on each side.
11. Drain on paper towel lined cookie sheet to remove excess oil.
12. After doughnuts have cooled completely, you want to fill each doughnut with the filling. Then after thinning leftover filling to glaze consistency, dip tops of doughnuts into glaze. Allow glaze to set up. Melt the chocolate melts, then drizzle tops of each doughnut, then sprinkle chopped walnuts onto center of each doughnut.
chocolate melts
chopped walnuts
Filling:
2 8-oz. packages cream cheese, softened
5 cups confectioners sugar
1/4 cup milk
2 tablespoons butter, softened
2 teaspoons vanilla extract
Mix all ingredients together well. Fill piping bag fitted with large round tip, inserted into doughnut, squeeze to fill each doughnut.
Note: Any extra filling will be thinned with the addition of more milk, to a glaze consistency. Used to glaze the tops of doughnuts.
1. Pour 1/2 cup of warm water into a small bowl, stir in the two packets of yeast and 1 teaspoon of sugar. Allow the yeast mixture to set for 5 to 10 minutes, until foamy on top.
2. Put the milk and vegetable shortening into another small saucepan, over medium-low heat, cook until the shortening melts and milk has tiny bubbles around the edge. Remove from heat.
3. Place 1/4 cup of sugar and salt into large mixing bowl of stand mixer and pour the milk and shortening into the bowl. Mix on low speed just to dissolve sugar; and allow mixture to stand until warm.
4.Beat in the yeast mixture, eggs, cocoa powder, vinegar, paste food coloring, and 1 cup flour on low speed until dough is smooth. Slowly mix in remaining flour.
5. Continue beating the dough on low speed until dough leaves the sides of the mixing bowl, about 3 minutes.
6. Turn dough out onto a floured surface and knead by hand (I used kitchen gloves to avoid red hands) until smooth and elastic, 3 more minutes.
7. Form the dough into a ball and place in a large greased bowl. Spray top of dough with thin coating of cooking spray, cover top of bowl with wax paper.Set bowl in a warm place; let rise until doubled in size. This should take 1 to 1 1/2 hours.
8. Punch down the dough and roll out on a floured surface to about 1/2 inch thick. Cut doughnuts out using a star shaped cookie cutter. Let rise again on work surface, 45 minutes to 1 hour.
9. Heat vegetable oil in a large saucepan to 350 degrees F.
10. Gently place doughnuts into the hot oil, working with one or two at a time, cook for about one minute on each side.
11. Drain on paper towel lined cookie sheet to remove excess oil.
12. After doughnuts have cooled completely, you want to fill each doughnut with the filling. Then after thinning leftover filling to glaze consistency, dip tops of doughnuts into glaze. Allow glaze to set up. Melt the chocolate melts, then drizzle tops of each doughnut, then sprinkle chopped walnuts onto center of each doughnut.
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