Monday, August 11, 2014

Delicious Homemade Doughnut Recipes

Love doughnuts? Making your own doughnuts at home is much easier than you may think. Not only that, you can control the ingredients going into them as compared to the store bought versions. Here are a few great homemade doughnut recipes from Pastry Chef Nikolas Mastalerz.

Pastry Chef Nikolas Mastalerz of Harbor View Hotel, one of Martha’s Vineyard’s most iconic landmarks, is satisfying sweet cravings with his homemade doughnuts. Patrons can enjoy these delectable treats every Sunday starting at 10 a.m. at the hotel’s pool, where a different doughnut is served every week, warm and fresh from the kitchen’s side door.


6 1/2 cups bread flour
3/4 cup sugar
2 1/2 Tbs. instant yeast
3/4 Tbs. salt
3 whole eggs
8 egg yolks
2 1/3 cups whole milk
2 1/2 cups butter
4 Tbs. vanilla extract
1 vanilla bean
1 lemon zest

- Pour yeast into mixing bowl
- Combine milk, vanilla bean, vanilla extract, lemon zest, egg yolks and whole eggs and add to yeast
- Add flour, sugar and salt
- Mix ingredients for 2-3 minutes on first speed before switching to second speed, gradually adding butter until dough forms elastic consistency
- Wrap dough in plastic wrap and refrigerate overnight
- The next day, roll out to 1-inch thickness and cut with doughnut cutters. Proof dough for one to two hours until double in size and fry in oil at 320 degrees F., flipping occasionally until center of doughnut reaches 210 degrees F. Drain doughnuts on paper towels and place on glazing rack to dry.

Strawberry and Cream Glaze:

1 cup strawberry purée
1/2 cup heavy cream
4 cups powdered sugar

- Whisk the cream and purée together and add a pinch of salt.
- Pour the powdered sugar into mixture slowly while whisking. If it is too thick, add more cream. Whisk until the glaze forms a thick ribbon consistency and spread glaze onto doughnut.
- If not using immediately, cover surface in plastic to prevent a skin from forming.

White Chocolate Coconut Glaze:

2 cups shredded coconut
3 cups white coverture chocolate
1 cup coconut milk
1/2 cup heavy cream
2 teaspoons coconut liquor

- Set oven to 335 degrees F. and toast the coconut on a half sheet pan until lightly golden (about 8-10 minutes).
- Heat the cream and coconut milk to a boil and add the liquor, and pour over the chocolate. With an immersion blender, emulsify the mixture until it becomes a ganache consistency.
- Allow the ganache to cool to 90-100 degrees F. for dipping consistency, then dip the doughnuts in the ganache and finish with the toasted coconut.

Chilmark Coffee and Nutella Glaze:

2 oz. Chilmark brewed coffee (hot)
1 cup Nutella
1/2 cup heavy cream
Powdered sugar (as needed)

- Combine the Nutella and heavy cream in a pot over medium heat and stir until the Nutella and cream combine smoothly. Add the coffee and pour into a stand mixer fitted with a whisk attachment.
- While whisking, slowly add powdered sugar until the glaze forms a thick ribbon consistency and then spread glaze onto doughnut.
- If not using immediately, cover surface in plastic to prevent a skin from forming.

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