Gingerbread Doughnuts

Making gingerbread doughnuts with J&W Chef Welling

Описание:

12.21.2012: Chef Gary Welling, department chair of Baking and Pastry at Johnson & Wales University, shows us how to make gingerbread donuts with a maple honey glaze.

This is a cake-type doughnut rather than one with yeast-raised dough. For the dough, he mixes the dry ingredients together, then mixes the wet ingredients and then adds them together in the mixer along with some brown butter that he prepares on the stove.

After a proper mixing, the dough is chilled for one hour, rolled out and round cutters are used to shape the doughnuts. A deep-fryer set at 370F fries the doughnuts until they are cooked.

Chef Welling makes a glaze with powdered sugar, maple syrup, honey and milk, and dips the donuts into the glaze to finish them off in tasty style.

Providence Journal video by Sandor Bodo

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You'll Need:

1/2 cup firmly packed dark brown sugar
1 egg, beaten
1/2 cup molasses
1/2 teaspoon baking soda
2 teaspoons baking powder
3 teaspoons ginger
1/2 teaspoon salt
2 1/2 to 3 cups sifted flour
1/2 cup dairy sour cream

Lemon Glaze
1 cup sifted confectioners' sugar
1 tablespoon light cream
1 teaspoon lemon juice
1/2 teaspoon grated lemon peel

Procedures : Combine brown sugar and well beaten egg. Stir in remaining ingredients, except flour and glaze. Work as quickly as possible adding just enough flour to make a soft dough. Flour your hands and pull off 4 pieces of dough, each the size of a plum. Roll each piece quickly between the hands to make a strip, then form a ring, pinching ends together. Drop at once into hot fat (360 degrees F). Cook 4 doughnuts at a time. Keep turning them until they're brown on each side. Drain. Dip tops of warm doughnuts into Lemon Glaze