Friday, March 29, 2013

Beignet and the Jets

While technically not beignets, I was musically-inspired while making these medium-sized doughnuts and had to name this post after the song that popped into my head.

This is my second attempt at using this doughnut recipe, and while I can't seem to reliably get the second rise of dough to come cleanly off the waxed paper I've been proofing them on, I'm much too happy with the resultant doughnuts to want to look for another recipe. I had slightly better success at maintaining the doughnuts' shape with the ones which were lightly floured before the second rise. The only substitution I've made is to swap the milk out with soy milk. I also halved the recipe because 2 dozen doughnuts is a bit much.

I used this chocolate glaze recipe the last time I made these doughnuts and was disappointed with how runny it ended up being. I also forgot to sift the cocoa, so there were cocoa clumps in the glaze. I decided to try a different recipe this time, consulting Alton Brown's recipe for chocolate glaze, halving this recipe as well. I'm much happier with this glaze. There were a couple of substitutions: soy milk in place of the whole milk, and agave nectar in place of the corn syrup. They might not be very pretty, but the flavour and texture make up for it.

I only get to eat doughnuts when I make them myself, and finding time to do so with a pre-schooler in the house is difficult and potentially hazardous. I decided to take this opportunity — with Matt and Kara visiting his side of the family — to treat myself.

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