Saturday, July 10, 2010
Overnight Doughnuts (No Knead)
This is the recipe Amy and I used when we made doughnuts last week. It is from the book Wild Flour by Denise M. Fidler of The Country Baker.
Scald 1 quart milk
Add to scalded milk:
3/4 cup butter
1/2 cup honey
Stir until melted. Cool slightly and set aside, temperature should be between 115-130 degrees.
Mix together and add to cooled mixture:
1 Tbsp. SAF instant yeast
2 tsp. salt
1/2 tsp freshly grated nutmeg, optional (we used ground)
1/4 tsp mace, optional (didn't use)
9 cups of freshly milled soft pastry or hard Montana Spring white wheat flour.
Mix all together in mixer or by hand until dough is a smooth 'wet batter like consistency.' Don't worry, the dough will firm up overnight in the refrigerator. Cover and set in refrigerator overnight or if you wish add a little more flour to make a smooth and silky dough and knead until gluten is developed, approximately 5 minutes in a mixer or 10-12 minutes by hand. Roll dough out (in the morning if using overnight method) approximately 1/2 - 3/4 inch thick and cut into doughnut shapes using a doughnut cutter or large glass and smaller glass. Cover and rise until double. Fry in hot oil (375 degrees) approximately 3-4 minutes turning once (my oil must have been hotter because it didn't take nearly this long, I simply turned them over as they looked done) Dust with confectioner's sugar or glaze with a powdered sugar glaze and sprinkle with 'sprinklies'!