Wednesday, May 30, 2007

Devouring Dainty Doughnuts

They have shown us, told us and even praise him for the good deed he had posed. Rufus succeeded in obtaining a canine cam-whore certificate from us not long ago. As for that, Fatass Michelle got me into some hard kneading work, kneading flour and water to form a soft dough with sticky and elastic texture, just to get something for Fatass Rufus. Yes, Mini Frosted Doughnuts! Letting him stayed calmly and snobbishly on the top is devastating. I'm dogdamn jealous. Oh yeah, we're barking about one gigantic furry green eyed monster right here! Be afraid, be very afraid. ROAR!!

No baking were incurred over here. Frying and frosting were the only two things we've done the most. Kneaded the dough with my clean furry paws. Honestly speaking, this doughnut-making experience really had tested my impatient patience overall. And hell yeah, I am NOT a very tolerant pooch in this case. "Patience is virtue". I should have tattooed that on my small pinkish butt! (*Wiggle Wiggle*)

Ending up, we waited for extra time just for the dough to get all puffed up. A more profound term; raised up. After some time, things were going smoothly, Fatass Michelle and I manage the dough by equipping ourselves with a small doughnut cutter and a rolling pin. The whole process decelerated soon after the cutting part. And here it goes, waiting for the unbaked doughnuts to raise once more.

We opt for the other method, which was the frying method. It's way fast. Straightaway, popped into the scorching hot vegetable oil. Deep fried on a deep pan until golden brown cooked doughnuts emerged divinely from the bottom, to the surface.

It was instant and quick. Unfrosted doughnuts sucks big time. No! I should have barked out aloud that plain doughnuts with no single bit of sugary toppings is equivalent to slices of plain bread. It'll tasted bland without real delicious frosting. Similarly, unjammed bread tasted savorless and nonetheless, flavorless.

Hence, we whipped up a cup of royal icing frosting and frosted a handful of them. We came up with a brilliant idea, that was sprinkling the top with hmm... sprinkles?? Oh bother... This is where the creative mind point and tell.

For the more stereotypical doughnut, after frosting the top by using a miniature spatula, sprinkles of chocolate rice were used to make it more savourable.

Well, honestly barking, I still prefer the former decorated doughnuts.

Since the helpers love all yummies with a dash of brown sugar used, I purposely sprinkle one side of the frosted doughnuts with brown sugar. Purposely somemore. One side is good enough. This is what we call generous! (*Speaking Of The Devil During The Noon*)

Soon after all royal icing were gone, I whipped up another icing too frost all the remaining doughnuts. The first contained espresso coffee beans.

The second and the last was peanut buttercream topped with real chunky roasted nuts tossed into a bowl of brown sugar. I wondered, does the baking method and the frying method literally differs? Oh man, more experiments and white rodents! (*Grin*)

Mini Frosted Doughnuts (adapted from Bluekey's Leaflet)

500g plain flour
1-1/2 teaspoon instant yeast
1 cup water
1 teaspoon salt
50g softened margarine
40g sugar
1 medium egg

1. Place all the stated ingredients in a big bowl. Knead till soft dough are formed. Roll dough into a large gigantic ball.
2. Leave the dough in the bowl and cover it with a piece of plastic sheet. Scrutinize the dough, let it rise for about an hour, where you'll see a double sized dough by then.
3. Next, roll dough into the size of +/-1cm thick.
4. Cut the dough with a small doughnut cutter and place them onto greased tray. Cover with a plastic sheet.
5. Scrutinize them closely for about 40 minutes. As long as these uncooked doughnuts rise again, they can be cooked just in no time!
6. Heat oil in a deep pan. Fry the doughnuts in the preheated oil till golden brown.
7. Dip the hot doughnuts into a plate of sugar (granulated or caster will do, brown sugar perhaps?). If you prefer coating the doughnuts with royal icing, chocolate or buttercream, coat them after cooling them for a few minutes.

Easy Breezy Royal Icing

200g icing sugar
1 egg white

1. Mix the icing sugar and egg white till thick liquid were formed.
2. For thicker and stiffer icing, add in more icing. For a softer consistency, less icing is needed.
3. After spreading royal icing onto doughnuts with a spatula, topped it with anything which is edible, ranging from chocolate rice to almond nibs. Speaking of creativity!

Espresso Flavoured Glaze Icing

130g icing sugar
2 tablespoons warm water
1 teaspoon of strong instant espresso powder

1. Mix the warm water with the espresso powder.
2. Add the espresso mixture into icing sugar. Mix until incorporated.