Author Topic: Artisan Doughnuts  (Read 1642 times)

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Offline norma427

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Artisan Doughnuts
« on: May 29, 2010, 01:04:31 PM »

These artisan doughnuts were made with pizza dough.  I didnít want to waste any of the dough.  The one thing I learned from making these artisan doughnuts was, with the leftover dough after cutting out the doughnuts and then reballing the leftover dough, the donuts and balls that then were cut out from the reballed dough, were more light and airy.  I did cut out the artisan doughnuts from the leftover balled dough about 10 minutes after reballing.  I guess this is one time a reballed dough doesnít have to be left to align the gluten again.

They were dressed with glaze, sugar, cinnamon sugar, and the one with the red sprinkles and snowmen and trees were to remind me how cold and snowy this past winter was.

Norma
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Offline cranky

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Re: Artisan Doughnuts
« Reply #1 on: May 29, 2010, 11:24:52 PM »
how did they taste?

Offline norma427

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Re: Artisan Doughnuts
« Reply #2 on: May 29, 2010, 11:34:37 PM »
how did they taste?

cranky,

They were great.  The thicker ones were better.  I just ate a cold thinner one tonight and it was kinda crunchy..  Still was good.

Norma
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Offline hotsawce

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Re: Artisan Doughnuts
« Reply #3 on: May 29, 2010, 11:57:09 PM »
Interesting observations. Care to share more details about the dough, reballing, and frying temperature?

Offline norma427

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Re: Artisan Doughnuts
« Reply #4 on: May 30, 2010, 12:06:39 AM »
Interesting observations. Care to share more details about the dough, reballing, and frying temperature?

hotsawce,

This is where I explained how I made these Artisan Doughnuts.   

http://www.pizzamaking.com/forum/index.php/topic,9908.msg99853.html#msg99853

They were fried at 360 degrees F in my deep fryer.

Norma
Always working and looking for new information!


 

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