|Mise en place|
22-23 oz. AP Flour: $1.74
12-13 oz. Warm Milk: $1.30
4 1/12 tsp. Rapid Rise Yeast: $0.96
3 3/4 oz. White Granulated Sugar: $0.24
4 oz. Room Temperature Butter: $2.08
1 Egg and 3 Egg Yolks: $0.55
1 tbsp. Brandy or Rum (Optional)
1 tsp. Salt: $0.01
Dough Ingredients Total: $6.88
Whisk the yeast into the warm milk and let it bubble up while you cream the sugar and butter together. Then add the alcohol (I used coconut rum), salt and the eggs, one at a time, until well mixed. It will look something like this:
|Butter, sugar, eggs, rum, and salt|
|Slack, soft dough|
|All rolled out|
Once the oil's ready and the doughnuts have swelled up a bit, set up a station for the jelly doughnuts: a plate with paper towels on it to drain the freshly fried doughnuts, a dish of some sort with two cups of sugar ($0.96) to roll the drained but still hot doughnuts in, and a cookie sheet for the sugared doughnuts. For the doughnuts you don't plan to roll in sugar, set up some racks for them to cool.
When frying, put in four or five doughnuts at a time, bottom side up (so you'll be putting the flat side face up). You may notice that your fingers have left indentations in the dough, which is fine: they'll expand out very shortly during the cooking process. Don't crowd the pan, because you'll make it more difficult to flip them over (ease is a necessity when dealing with hot oil), and you'll also drop the temperature of the oil significantly. It should take about two minutes per side to cook them, and they'll swell a great deal as they fry. Don't be tied to a particular time, though: focus on color. You want a golden brown: check every once in a while by partially flipping one over.
|Frying doughnuts: side one|
|Side two: note that they're a little darker than they need to be|
|Jelly doughnuts frying|
|Note how much bigger the cooked doughnut is|
I filled the jelly doughnuts with a seedless strawberry jam by putting the jam into a plastic bag fitted with a metal tip, piercing the side of the doughnut with the tip, and squeezing some jam inside. Don't use a jam that has any solid fruit bits in it, or they'll get stuck inside the tip and clog up the poor man's pastry bag. Don't worry about taking off too much sugar when filling them: if you rolled them in sugar while hot, plenty of sugar will have adhered to the surface. I used about 3/4 of a 10 oz. jar to fill nine doughnuts, so that came out to $2.51.
The doughnuts with holes got the glazed treatment, and I used Alton Brown's glaze recipe for that, which should run you approximately $2.00 for the confectioner's sugar, milk, and vanilla. The trick is to keep the glaze warm in the pot so that it doesn't harden on you as you're dipping the doughnuts. By the time you get to the end, you will probably be swabbing the last doughnut around the edge of the pan for the remainder, but at least none of it will go to waste. Put the freshly glazed doughnuts onto a rack placed on a cookie sheet to dry. And...that's that! You've got doughnuts. For a few of them, I put some shredded coconut on the glaze before it dried. The great thing about this recipe is that you can do almost any sort of yeast doughnut you want with it: chocolate frosted, chopped peanuts, powdered jelly, bacon: whatever strikes your fancy.
|Freshly glazed doughnuts|
|All of these doughnuts were made from one batch|
Total Cost: $14.60
Cost Per Serving (1 Doughnut/Serving): $0.66
Closest Packaged Analog: Entenmann's Donuts - Softee Assorted With Frosted
Cost Per Serving: $0.94
Ingredients: Ingredients Common to All Donuts: Plain: Enriched Wheat Flour [Flour, Malted Barley Flour, Reduced Iron, Niacin, Thiamin Mononitrate (B1), Riboflavin (B2), Folic Acid], Water Palm Oil, Sugar, Soybean and/or Canola Oil, Nonfat Milk, Egg Yolk Powder, Leavening (Baking Soda, Sodium Acid Pyrophosphate, Sodium Aluminum Phosphate), Soy Flour, Glycerin, Corn Syrup Solids, Pregelatinized Wheat Starch, Salt, Dextrose, Soy Lecithin, Xanthan Gum, Potassium Sorbate (Preservative), Diglycerides, Guar Gum, Cellulose Gum, Wheat Germ, Beta Carotene (Color), Nutmeg Oil. if Topped, Also Includes: Powdered Sugar: Modified Cornstarch, Artificial Color, Calcium Propionate (Preservative). Frosted: Palm Kernel Oil, Coca (Processed with Alkali), High Fructose Corn Syrup, Caramel Color.
While the doughnuts you make at home may be high in fat and sugar, they will probably be lacking things like Sodium Acid Pyrophosphate and Calcium Propionate. They will also be less expensive. And taste better.
(This post has been submitted to Yeastspotting.)