Breakfast Recipes – Toigo Honey Doughnuts

    Published: 06-16-2009
    Views: 11,682
    Chef Sheilah Kaufman demonstrates how to make toigo honey doughnuts.

    Sheilah Kaufman: Hi! I'm Sheilah Kaufman, cookbook author, cooking instructor, culinary lecturer and food editor. Today I'm going to teach you how to make honeyed doughnuts.

    These are the ingredients you'll need: 2 cups lukewarm milk, 2 ounces of canola margarine (melted), 2 tablespoon sugar, 4 cups of flour, half tablespoon salt, 2 tablespoon yeast, 2 large eggs, honey for coating, and canola oil for frying.

    Now we're going to start with the two cups of lukewarm milk. You want to make sure it's lukewarm. If it's too hot, it will kill the yeast. 2 tablespoons of sugar and we're going to start whisking it all together, half teaspoon of salt, make sure you get it well mixed. Now we're going to put in two eggs. Now you want to whisk the eggs really good into everything. Now once you have eggs in any recipe, if you add anything hot it's going to look like egg drop soup.

    Now 2 ounces melted canola margarine. You want to make sure that melted margarine is not any harder than your finger can stand. If it is you're going to kill the yeast, your batter won't rise and you're not going to have doughnuts. 4 cups of flour and we're going to keep whisking, make sure I get all the dough back into the bottom of the bowl. Sometimes the flour goes and sticks to the sides. Now we're going to put in the most important thing. We're going to putting 2 teaspoons of yeast. Now you really, really want to mix this well.

    For about 3 and 4 minutes you're going to stir. You want to your batter to be soft and moist. Canola helps to make everything moist when you bake. Our dough is done. Now what we're going to do is cover the batter with a kitchen towel and put it in a warm spot to rise for about an hour and-a-half. Now we're ready to fry.

    Now there is couple of tips about frying. First of all, it will be easier to fry the doughnuts. If we oil the spoons first, then the batter on stick. It will come of into the hot oil and be much easier to work with. So we're just going to stick this in here for a minute. It's much easier for the batter to release into the oil. Now you never want to crowd your pan when you're frying. If you do you'll end up steaming your food.

    This makes a lot of doughnuts and as soon as they're golden brown, they're done. When you fry a lot of oil saturate through the food, but canola oil doesn't. It seals and cooks, and everything comes out fried, but not full of greasy oil all the way through.

    So we're going to take little utensil. We're going to bring it in for a second, rolling it in honey. You can use any flavor honey you like, but I like an orange blossom. And if you want; this is optional, into cinnamon and sugar, roll it, let it cool, and start to eat.