October 27, 2010
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.
This month's Daring Bakers challenge had some sentimental value to me , and ties into how I came up with the name for my blog. My grandfather was a baker, and according to my mom he made the best donuts in his bakery. I grew up with stories of how, as a little girl, she would go to the bakery with her parents, and took naps on the big bags of flour they kept in the back. This story always conjured up images of a little girl with smudges of flour on her nose, and a sprinkling of flour dusting her clothes - hence the name Sprinkled With Flour.
My grandfather was a wonderful baker, and that gene was passed onto my mom - who makes the best pies by the way - and it seems the baking itch was passed onto me too. My grandpa died when I was very young, and I never had the chance to get to know him or learn from his talent, so I started this blog to develop my baking talent and hopefully be able to do him proud one day.
I recently came into possession of his famous donut recipe, and attempted to make a batch. There is definitely an art to making donuts, and that art does not include flour flung across the kitchen, and dough hanging from places it shouldn't be hanging from. Do I need to spell out that this foray into the donut making world was a little bit of a baking disaster? Needless to say, I was embarrassed to call myself a bakers granddaughter that day. So, when I saw the Daring Baker's Challenge this month was to make donuts, I determined that I would get it right this time around - hopefully. The challenge was to make either yeast or cake donuts, and since I had already tried yeast donuts, I decided to go with "the cake". (Sorry guys, this is not my grandpa's recipe. That recipe has to stay locked in the family vault :)
I used my Halloween cookie cutters to make my donuts festive, and made bat eyes with Reece's Pieces with a dot of chocolate glaze. The glaze also works to make the ghost faces.
Old-Fashioned Buttermilk Cake Doughnuts: by Nancy Silverton
(Yield: About 15 doughnuts & 15 doughnut holes, depending on size)
1/4 cup Sour Cream
3 1/4 cup all-purpose flour (16oz + extra for dusting surface)
3/4 cup (6oz) granulated Sugar
1/2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt or 1/2 tsp table salt
1 1/2 tsp nutmeg
3/4 cup + 2 tbsp buttermilk
1 tbsp pure vanilla extract
For the Donuts: 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 375°F/190°C.
Drop three to four donuts at a time into the hot oil. Once they turn golden brown, turn them and cook the other side. Cooking times may vary, but with your oil at 375 °F, they should take about 20 to 30 seconds per side. Tip: Try to keep your oil temperature even, if the oil is too hot the outside of your donuts will cook, but the inside will be raw. If the oil is not hot enough, the donuts will absorb too much oil, making them greasy.
Once cooked, place on a baking sheet covered with paper towels to drain. Sift powdered sugar over donuts or dip in glaze. If dipping your donuts in glaze, put the candy pieces on while the glaze is still wet.
For the Glaze: In a small saucepan over medium heat, combine the butter, milk, corn syrup and vanilla. Heat until butter is melted. Decrease heat to low, add the chocolate and whisk until melted. Remove from heat and stir in the powdered sugar, whisk until smooth. Immediately dip the donuts in the glaze. Allow the glaze to set for 30 minutes before serving.