Hey, guys! I know that Melizza of Pincushion Treats can bake, because I’ve eaten several of her creations. Macaroons, cheese cake, cocktails… If I lived with Melizza, I don’t think I’d ever stop licking my plate clean. She was the obvious person to invite as a guest blogger for our Apronalong Launch. I asked her to bake something unusual and exciting, and she didn’t disappoint…
Doughnuts have been on my mind a lot lately. I blame The Great British Bake Off. I’ve been collecting doughnut recipes for the last month and when Karen asked me to do a guest post on baking I knew I had to make doughnuts.
I used a chocolate cream filled vanilla sugar doughnut recipe by Joy the Baker. And rather than re-write the recipe in this post, I figured I would share with you some tips I learned as I made them.
Tip 1: When working with a long list of ingredients, always measure them out before mixing. It will save you from losing count as you go or leaving an ingredient out. Pictured above are the ingredients for the dough.
1. 3 1/4 to 3 3/4 c of all-purpose or plain flour
2. 1/4 c of unsalted butter, softened
3. 2 1/2 tsp of active dry yeast (I used quick yeast, which does not require blooming)
4. 1 c of whole milk, at room temperature
5. 2 tbs sugar
6. 1 1/2 tsp salt
7. 1/4 tsp cinnamon
8. 3 large egg yolks
9. 2 tbs warm water 105-115ºF/40.5-46ºC (I left this out because I used quick yeast)
Pictured above are the ingredients for the chocolate pastry cream, also measured accordingly out.
1.3 oz of bittersweet chocolate, cut into small chunks
2. 1/4 c of sugar
3. 4 large egg yolks
4. 1 c of milk
5. 3 tbs cocoa powder
6. 2 tbs cornstarch
7. 1/4 tsp salt
8. 2 tbs unsalted butter
9. 1 tsp pure vanilla extract
Tip 2: Hand mixing and machine mixing are not equal. When making the dough you can knead it by hand or use a stand mixer. If you use a mixer beware that you can easily over-knead the dough; something that is quite difficult to do by hand. Saying that, I still used my mixer, putting in all the dough ingredients but 1/4 cup of flour. Having not used that extra 2 tablespoons of water I didn’t want to risk making a dry dough. The recipe suggests that you hold back a bit of flour and just mix until the dough is soft and sticky. If it is too sticky, add a bit more flour until you get the right texture. I beat the mixture at a low speed, until a soft dough formed and increased to medium-high and beat 3 more minutes.
Tip 3: Form the dough into a ball, cover and put it into the oven. Dough should always be left to rise in a draft-free location. What better place than a microwave or oven?
When it comes to making the chocolate pastry cream, you’re going for a pudding-like consistency.
Tip 4: Be patient when using corn starch as a thickening agent. The liquid will thicken. It took a couple of ruined batches of lemon curd to learn that corn starch thickens once it boils. And don’t stop whisking. Whisking prevents lumps.
Tip 5: Keep the temperature steady at the recommended 350ºF/177ºC degrees. The doughnut will cool off the temperature considerably. To have evenly cooked doughnuts wait for the temperature to return to 350ºF before throwing in the next batch.
Tip 6: If you like to bake, invest in a pastry gun. I use mine to pipe macarons, frost cupcakes and now, fill doughnuts. It’s reusable and there’s no waste.
I hope my tips are useful when you decide to make some doughnuts. They are a bit of work. But my word, they are worth it.
This apron was made and given to me by a wonderful friend from college. It was this gift that sparked my curiosity about sewing.
Now, give me my doughnut!
Thanks, Karen, for inviting me over to Did You Make That? to share my other love, baking. Looking forward to seeing all the lovely aprons everyone has made for Karen’s apronalong! To celebrate the end, go forth and bake!