Raised Glazed Ring Doughnuts
by Zehorit Heilicher, Tastemaker in Residence - Doughnut recipe from Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker
At TOP POT, THE RAISED GLAZED DOUGHNUTS ARE CUT WITH A REGULAR doughnut cutter, then stretched and left to rise in our giant proofing oven for an eye-popping final size. At home, it’s easier to make the slightly smaller, so you can fry more than one or two at a time. Look for mace, which is the spice made from the outer layer of a nutmeg seed, in your grocery store’s spice aisle.
Since the glaze works best while the doughnuts are still very warm, make the glaze while th doughnuts are rising the second time.
Makes 1 dozen, more if rerolled (plus holes)
Time = 1 hour active time, plus glazing
Equipment = Doughnut cutter (or 2 3/4 in/7 cm and 1 1/4 in/3 cm round cutters)
3 Tbsp (four 1/4 oz/7 g packets) active dry yeast
1 cup/240 ml very warm water (about 105°F/40°C)
1/2 cup/100 g sugar, plus 1 Tbsp
1/2 tsp baking powder
1/2 tsp ground mace
2 tsp iodized salt
4 to 4 1/2 cups/550 to 620 g bread/strong flour, plus more for rolling and cutting
1/4 cup/55g shortening/vegetable lard, trans-fat-free preferred
3 large egg yolks
1/2 tsp vanilla extract
Canola oil, for frying
Small batch Simplest Vanilla Glaze (page 132) or Top Pot’s Vanilla Doughnut Glaze
- Whisk the yeast, water, and 1 Tbsp of the sugar together in the work bowl of a stand mixer and set aside for 5 minutes.
- In a large bowl, whisk together the remaining 1/2 cup/100 g sugar, baking powder, mace, salt, and 4 cups/550 g of the bread/strong flour. Set aside.
- Add the shortening/vegetable lard, egg yolks, and vanilla to the foaming yeast mixture. Mix with the paddle attachment on low speed for 1 minute, to break up the shortening. Add about a third of the dry ingredients and mix until blended on low speed, then repeat with the second third of the dry ingredients.
- Switch to the dough hook and add the remaining dry ingredients, mixing on low speed until no white spots remain each time, adding additional flour as necessary, until the dough is dry enough to clean the bottom of the bowl. Increase the speed to medium and knead for 2 more minutes. (It should be smooth like bread dough, but still a bit tacky.)
- Transfer the dough to a baking sheet/tray sprinkled with 1 Tbsp flour, shape into a flat disk 6 in/15 cm in diameter, dust lightly with flour, cover with a dish/tea towel, and set aside.
- Create a proofing box in your oven” Bring a large kettle of water to a boil. Pour 8 cups/2 L of the boiling water into a 9-by-13in/25-by-35-cm (or similar) baking dish, and set it on the floor of your oven. Place the sheet/tray with the covered dough on the middle rack of the oven, close the door, and let the dough rise until doubled in size, about 1 hour. (For tips on making your ahead of time, see page 71 in Top Pot Cookbook).
- Transfer the dough to a lightly floured work surface and roll into a roughly 12 in/30 cm circle, about 1/2 in/12/mm thick, with a lightly floured rolling pin. Cut into 12 doughnuts, flouring the cutter before each cut. (Re-roll the dough for additional doughnuts.) Gently transfer the doughnuts (and holes) to two baking sheets/trays sprinkled with 2 Tbsp flour each, arranging them at least 2 in/5 cm apart, and let rise in the oven (with new boiling water), uncovered, for another 30 to 45 minutes, until doubled in size.
- Using a candy thermometer to measure the temperature, heat oil (at least 2 in/5 cm deep) in a deep fryer, large pot, or high-sided frying pan over medium heat to 350°F?180°C. (For frying tips see page 25.) When the doughnuts have doubled, carefully place a few in the oil, taking care not to overcrowd them, and fry for about 30 seconds. (Note that the doughnuts will look more brown when they’re done than they do in the oil.) Carefully turn the doughnuts and fry for another 20 to 30 seconds, until golden on the second side, then transfer to a cooling rack set over a layer of paper towels/absorbent paper to cool, rounded side up.
- While the doughnuts are still very warm, dip the rounded side of each into the warm glaze. (See page 29 for glazing tips.) Let dry on cooling racks, glazed side up, for 10 to 15 minutes.
- Use any dough scraps to make Classic Twists (page 75) or Apple Fritters (page 88).
- All page number references are from “Hand Forged Doughnuts” cookbook from Top Pot in Seattle.