Tag Archives: doughnuts

Baked Currant Doughnuts

Baked Currant Doughnuts

 Thoughts:

This recipe is based on one from Clear Flour Bakery, near which I used to live. It makes amazing doughnuts, albeit ones that are still a little inferior to those from the bakery itself. You could get me to wake up at any hour of the morning to get some of those doughnuts. But now living several hours away, getting a hold of the genuine article is no longer practical.

These delectable morning treats have always struck me as oddly medieval. Between those familiar cinnamon and nutmeg, and the prolific currants, they tick several of the standard medieval ingredient boxes. The triple risings make them soft and incredibly fluffy, and I will admit to eating several myself. Every time. They’re SO good. Even the residents of The Inn who don’t especially like sweets enjoy these, since the main sugar content is however much you dust the outsides with.

Proposed Location?

The expense of the spices would point toward one of the more well-heeled households, while the dried currants point toward something somewhat northern. I could see them at Winterfell or Riverrun, but even as far south as King’s Landing or Oldtown. Each location or family cook would probably add their own special ingredients to them, such as candied lemon peel in the capitol, or a dash of rosewater for the Tyrells. And as I type those thoughts, I might have to try some of those variants… strictly for research purposes, you understand. ;)

What do you think would be good?

Baked Currant Doughnut Recipe

Makes about 10 doughnuts

Cook’s Notes: This recipe looks daunting, but the hardest part is waiting for the doughnuts to rise. If I’m serving them with breakfast, I like to start the dough the night before- I let it go through the first rise, then punch it down and leave it somewhere with a neutral temperature to rise the second time overnight. In the morning, all I have to do is form into shapes, let rise the final time, and bake!

Ingredients:

  • 1 cup dried currants
  • 1 1/2 tsp. instant yeast
  • 1/4 cup granulated sugar plus 1 cup for dusting
  • 3/4 cup milk, warmed
  • 3 cups all purpose flour
  • 3/4 teaspoon ground nutmeg
  • 1/4 teaspoon cinnamon
  • 1 large egg
  • 1 stick soft butter, plus 4 -6 Tbs. additional melted butter
  • pinch of salt

In a medium bowl, cover the currants with hot water and let stand until softened, 20 minutes. Meanwhile in a small bowl, stir the yeast with 2 tablespoons of warm water and a pinch of sugar and let stand until foamy about 5 minutes.

In a separate bowl, cream together the butter and sugar. Add the egg, then the yeast and spices. Drain the currants, and stir into the batter. Gradually add the flour, alternating with the milk, until the dough comes together. It should start to take on a smooth consistency that pulls away from the sides of the bowl; if need be, either don’t add all the flour, or add a little extra until you reach the right kind of dough. 
Turn out onto a lightly floured surface, and knead for several minutes, or until the dough bounces back when poked. Grease a large bowl and place the kneaded dough into it. Cover with plastic wrap or a damp towel, and let stand in a warm place until it’s doubled in size. Punch it down, re-form it into a ball, and place back in the bowl. Let it rise again until doubled.
Grease a couple of baking sheets with butter. Divide your dough into 10 pieces, and pinch them into ball shapes. Split these between the baking sheets, flattening them slightly. Using a small round cutter, cut out the center of each disc of dough and place in the empty spaces on the baking sheet. Cover the dough again, and let rise  in a warm place for one final hour.
Bake at 400F for about 20 minutes- the doughnut holes might need less time, so keep an eye on them. The doughnuts are done when they are a rich golden color. Remove from oven, allow to cool for a few minutes until they can be handled, then brush with melted butter and dip in granulated sugar. Dig in!

Aunt Em's Doughnuts

aunt em's doughnuts

Thoughts:

This recipe is from an old family cookbook, but I’m not sure who “Aunt Em” is in the great family tree. So naturally, I’ve decided to also use it for the Wizard of Oz. Hey, a girl can dream! The original recipe was actually just a list of ingredients, without any instruction. I tried baking  a few, but quickly determined that frying is definitely the way to go.

 I made mini ones, about 4″ across, and at just the right temperature of oil (tricky!), they puff up and are great. The insides are soft and fluffy, while the outside just barely crisps. There’s a nice hint of the spices, but not so much that they overpower the lightness of the doughnuts themselves. I simply sprinkled a little powdered sugar over top, but they would also be great glazed!


Aunt Em’s Doughnuts Recipe

Prep: 15 minutes       Frying: 20 minutes       

Makes: around 20 small doughnuts

Ingredients:

  • 2 Tbs. butter
  • 1 cup milk
  • 1 cup sugar
  • 2 eggs
  • 4 cups flour
  • 3 tsp. baking powder
  • 1/2 tsp. ginger
  • pinch of nutmeg
  • pinch of salt
  • Canola Oil for frying

Combine the butter and milk in a small saucepan, and place over low heat until the milk is warm, and the butter melted. Add the sugar and stir until that, too, is incorporated. Pour the contents of the pan into a heatproof bow, and allow to come back down to room temperature.

 Whisk in the eggs (if the liquid isn’t cool, the eggs will cook!), followed by the remaining ingredients. If you find that the dough is still sticky, continue adding flour until it becomes a cohesive mass of dough that can be picked up out of the bowl.

Flour a work surface, and roll out the dough to about 1/3″ thickness. Using a 4″ round cutter or glass, cut out rounds from the dough, saving the scraps to reroll. For the center cutout, the large end of a pastry tip works very well.

In a frying pan, heat your canola oil. If you have a thermometer, it should be about 375F. Drop the dough discs into the hot oil, taking care to not splash. The doughnuts should puff up almost immediately; when the first side is a nice golden brown, flip them. Remove from the oil when both sides are golden, and let drain on a plate with paper towels. 

Top with your choice of powdered sugar, glaze, or even jam, and enjoy!