MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Buttermilk Old-Fashioned Doughnut
 Categories: Breads, Snacks, Choolate
      Yield: 16 donuts

  3 1/4 c  Cake flour
  1 3/4 c  A-P flour; more for dusting
    1/2 c  Skim milk powder
    1/2 c  Buttermilk
      8 ts Baking powder
      1 tb Salt
      1 ts Mace
      2    Vanilla beans
  1 3/4 c  Sugar
      6 lg Eggs
    1/2 c  Melted butter
           Oil; for frying

MMMMM---------------------CHOCOLATE ICING----------------------------
    100 g  Sugar (3 1/2 oz)
  1 1/2 c  Valrhona Coeur de Guanaja
           - chocolate *
    1/2 c  Heavy cream
    1/2 c  Confectioners' sugar

  * or Moser-Roth 80% dark chocolate (ALDI) - UDD

  Special equipment: a doughnut cutter

  In a medium bowl, sift together the cake flour, A-P flour, milk
  powder, baking powder, salt, and mace. Split the vanilla beans down
  the center with a paring knife and scrape out the seeds. Place the
  seeds in the bowl with the dry ingredients.

  Whisk, either by hand or in a mixer, the sugar and eggs until pale
  and fluffy, 1 to 2 minutes. Combine the dry ingredients and melted
  butter with the egg mixture and mix the batter until very smooth.
  Cover the bowl with plastic wrap and refrigerate for at least
  2 hours and up to overnight.

  Place a generous amount of flour on the countertop and roll out the
  chilled dough to 1/2" thick. Using a doughnut cutter, punch out the
  doughnuts.

  Place a deep-fry thermometer in a medium saucepan. Pour the oil
  into the pan until it is about 2" deep.  Heat the oil over
  medium-low heat until the deep-fry thermometer reaches
  360°F/182°C.

  When hot, fry 2 or 3 doughnuts at a time. After 30 seconds flip the
  doughnuts using a wooden spoon (be careful not to splash). After
  1 minute, flip them again and continue to fry until golden brown,
  1 minute more. Flipping them twice creates the signature cracked
  look of the old-fashioned doughnuts. Carefully remove the
  doughnuts, drain, and then rest on paper towels.

  Icing:

  First make the simple syrup by bringing 100 g water and the sugar
  to a boil, and cook until the sugar dissolves and the mixture is
  clear, 30 seconds. At this point the syrup can be cooled and stored
  or used immediately.

  Chop the chocolate into small pieces and place in a medium bowl.
  Bring the cream and simple syrup to a simmer and pour over the
  chopped chocolate. Mix with a rubber spatula or immersion blender
  until it is very smooth and shiny. Allow the mixture to cool to
  130°F/55°C, then whisk in the confectioners' sugar until smooth
  again. Hold the icing warm, or gently reheat to 130°F/55°C over a
  bain marie (water bath) or in the microwave when needed.

  Once the doughnuts have cooled enough to handle, dip one side into
  the warm chocolate icing. Allow the icing to set and enjoy!

  Recipe by Jeff Mahin 

  RECIPE FROM: https://www.cookingchanneltv.com

  Uncle Dirty Dave's Archives

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