E' ufficiale: sono entrata a far parte dei Daring Bakers!
Era da un po' che l'idea ronzava nella mia mente...il mese scorso mi sono decisa e mi sono iscritta.
Prima prova: doughnuts!
Il Daring Bakers Challenge - October 2010 è stata ospitata da Lori di Butter Me Up. Ha usato diverse fonti per le sue ricette comprese Alton Brown, Nancy Silverton, Kate Neumann e Epicurious.
Io ho usato la ricetta proposta per gli Old-Fashioned Buttermilk Cake Doughnuts, apportando però piccole modifiche:
- ho usato farina senza glutine, con l'aggiunta di gomma di xantano
- ho aromatizzato l'impasto con un mix di spezie per pan d'epices, invece che con sola noce moscata
- ho usato lo yogurt bianco invece del latticello, introvabile dalle mie parti
- ho usato 2 uova medie intere ionvece di 1 uovo grande intero + 2 tuorli
Risultato: pur non essendo dei doughnuts di pasta lievitata, ma semplicemente dei cake doughnuts, sono risultati molto soffici. Apprezzati anche da amici non celiaci!
'S official: I joined the Daring Bakers!
It was a bit 'that the idea buzzing in my mind ... last month I've decided and I enrolled.
First round: doughnuts!
The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.
I used the recipe given for the Old-Fashioned Buttermilk Cake Doughnuts, but by making small changes:
- I used gluten free flour, with the addition of xanthan gum
- I flavored the batter with a mix of spices for pan d'epices, instead of only nutmeg
- I used the plain yogurt instead of buttermilk, unavailable in my city
- I used 2 medium whole eggs instead of 1 large whole egg + 2 egg yolks
YOGURT CAKE DOUNUGHTS
60 g sour cream
455 g all purpose flour
2 tablespoons xantan gum
170 g white granulated sugar
3 g baking soda
6 g baking powder
1/2 teaspoon salt
1,5 teaspoon spice mix for pan d'epices
In a small stainless-steel bowl set over a pot of gently simmering water, heat the sour cream until just warm.
Heat the oil to 190°C.
Over a large mixing bowl, sift together the flour, sugar, baking soda, baking powder, salt, spices; make a large well in the center.
Place the yeast in the well; pour the sour cream over it.
Pour the yogurt, whole egg, egg yolks, and vanilla extract into the well.
Using one hand, gradually draw in the dry ingredients.
The mixture should be fairly smooth before you draw in more flour.
Mix until it is completely incorporated.
The dough will be very sticky.
Wash and dry your hands and dust them with flour.
Sift an even layer of flour onto a work surface.
Don’t be afraid to use a lot of flour.
You don’t want the doughnuts sticking to your counter.
Scrape dough out of bowl onto the surface; sift another layer of flour over dough.
Working quickly, pat dough into an even 1/2-inch (12.5 mm) thickness.
Dip cutter in flour and, cutting as closely together as possible, cut out the doughnuts and holes.
Place holes and doughnuts on a floured surface.
Working quickly, gather scraps of dough together, pat into 1/2-inch (12.5 mm) thickness, and cut out remaining doughnuts and holes.
Drop three to four doughnuts at a time into the hot oil.
Once they turn golden brown, turn them and cook the other side.
Once cooked, place on a baking sheet covered with paper towels to drain.
Whisk powdered sugar and 4 tablespoons water to blend.
Whisk in additional water, 1 teaspoon at a time, to form medium thick glaze.
Spread doughnuts on 1 side with powdered sugar glaze.
Arrange doughnuts, glazed side up, on racks, then decorate with candy coated chocolate buttons.
Let stand until glaze sets, at least 30 minutes.