Maple Glazed Doughnuts, from Saveur Magazine
There are two things Diffenbaugh really excels at describing - flowers and food - two things Victoria really loves. Since she grew up in foster care, Victoria was never really properly fed until she came to Elizabeth's. At the vineyard Elizabeth has created a warm and inviting home that is full of homey, nutritious food that Victoria scarfs down any chance she gets. There were many dishes I was tempted to make from these portions of the book. As an 18 year old, Victoria eats whatever she can find as she is trying to make it on her own, including what is left on people's plates when they leave restaurants. At the beginning of their courtship, Grant invites Victoria for a doughnut dinner, and she chooses the maple doughnut first. In a book filled with food, this is what grabbed me the most, and these are perfect for a slightly chilled fall breakfast. Enjoy!
2 (2/4 oz.) packages of active dry yeast
1/2 cup sugar
1 1/2 cups milk, scaled and cooled
1 tsp kosher salt
6 tbs vegetable shortening, plus (a lot) more for frying
5 cups all purpose flour, sifted
2 cups confectioners sugar
1/3 cup maple syrup
1/4 cup heavy cream
pinch of salt
- Combine yeast, 1 tbs sugar and 6 tablespoons very warm water in the bowl of a standing mixer fitted with the paddle attachment.
- Let sit for 10 minutes until yeast is foamy.
- Add the rest of the sugar, the milk, the salt, the eggs and the shortening and mix until combined.
- With the motor running slowly, add the flour a little at a time and mix until a dough forms.
- Transfer the dough to a greased bowl, cover with plastic wrap and let sit in a cool dry place until doubled in size, about 1 and 1/2 hours.
- After the dough has risen, turn it out onto a floured board. Roll dough out until it is about 1/2 inch thick. Using a doughnut cutter or biscuit cutter, cut out rounds around 3 and 1/2 inches wide and use a smaller cutter to make whole (I used a large pastry tip to make the donut holes).
- Place the cut donuts onto a parchment lined cookie sheet. Cover with plastic wrap and let rise again for about 45 minutes.
- I like to use good ol Crisco to fry - I find it the best frying medium. You could also use canola oil. Fill a dutch oven or large skillet with 2 inches of oil or Crisco and heat until a thermometer reads 325 degrees.
- Carefully drop the doughnuts into the hot oil - I used a flat slotted spatula to do so. Cook until lightly browned and puffed up, about 3 to 4 minutes total (flipping in the middle). Don't crowd the pan - cook 3-4 at a time.
- Remove the golden brown doughnuts to a wire tray with paper towels underneath and let cool completely.
- To make glaze simply whisk together the sugar, syrup, milk and salt.
- When cool, dip the doughnuts in the glaze and let set about 10 minutes.
- As Homer Simpson would say... mmmm...doughnuts....