Inspired by BeaverTails PastriesRecipe adapted from various BeaverTails recipes online
1/2 cup warm water
4.5 teaspoons active dry yeast (2 envelopes)
Pinch of granulated sugar
1/3 cup granulated sugar
1 cup warm milk
1 teaspoon pure vanilla
2 eggs, lightly whisked
1/3 cup canola oil
1 1/2 teaspoon salt
2.5 cups whole wheat flour
2.5 cups all-purpose flour, plus more for dusting work surface and your hands
4 cups canola oil for frying
2 cups granulated sugar, tossed with 2 teaspoons cinnamon (reserve in a shallow bowl)
In a large bowl, stir together warm water, yeast and a pinch of sugar. Let stand until it is slightly foamy (about 5 minutes). Add the remaining 1/3 cup of sugar, milk, vanilla, eggs, oil and salt. Stir until smooth. Mix in about half of flour and continue stirring, with a wooden spoon, gradually adding the remaining flour until it all has been incorporated.
Flour your hands and turn dough onto a floured surface. Knead for about 5 minutes. The dough will be very sticky, but resist the temptation to add more flour. Transfer dough to a greased bowl and cover with a clean dish towel.
Let dough sit covered until it rises and doubles (about 45 minutes). Lightly deflate dough and pinch off a piece about the size of a golf ball. Gently form into a ball with your hand. On a floured surface, use a rolling pin to roll out the small ball of dough into an oval shape, about 2 x 4 inches. Put it onto a lightly floured baking sheet and and cover it with a tea towel while you continue to do the same with remaining dough.
Heat about 4 inches of oil in a deep-fryer (375F/190C)) or Dutch oven. Before placing flattened dough into oil, gently stretch to enlarge the oval (I stretched mine to about 4 x 7 inches), to resemble a Newfie tongue
. Carefully slip the dough ovals into oil (one or two at a time). Fry, turning once, until golden brown, about 30 seconds per side. Carefully remove from oil and let drain momentarily on paper towels. While still warm, toss lightly in cinnamon sugar.
This was one of my favorite Daring Bakers' Challenges thus far. You really can't beat fresh, hot doughnuts, especially if they're homemade. Thanks, Lori, for a challenge that allowed variety and creativity!
You can find the doughnut recipes provided for our challenge in the Daring Kitchen Recipe Archive, here
, and you can visit some of the other Daring Bakers' blog posts via the Daring Bakers' Blogroll, here
A Coronado Culinary Blog