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Cold beer concentrate provides a strong coffee flavor for these crispy cake doughnuts. In the Epi test kitchen, we happen to have New Orleans-style brewing, such as Grady's, mixed with chicory, super smooth and light.
Production production 12 doughnuts active time 45 minutes total time 1 hour 10 minutes
Batching
For doughnuts:
2 cups of general flour
1 teaspoon baking powder
1x2 teaspoon baking soda
1 take 2 teaspoons Jewish salt
1 pear 2 cups of granulated sugar
2 tablespoons unsalted butter, room temperature
1 big egg, room temperature
1pm 3 cups buttermilk
2 tablespoons cold coffee concentrate
2 quarts of canola oil (fried)
Coffee glaze:
1 cup powdered sugar
2 tablespoons cold coffee concentrate
Special equipment:
3 "round knife, 1" round cutter, frying thermometer
Preparation
Make doughnuts:
Mix flour, baking powder, baking soda and salt in a large bowl.
In a bowl with paddle accessories in a vertical mixer, break the sugar and butter at a medium speed until smooth, about 3 minutes.
Add the eggs, continue to burp, and scrape off both sides of the bowl as needed until merged. Slow down to a low speed and gradually add buttermilk and coffee concentrate until combined. Gradually add the dry ingredients and beat until the dough comes together.
Put the dough on a large piece of parchment and cover it with a second piece of parchment. Using a rolling pin, roll up the dough between the parchment to about 1 beat 3 "thick, transfer the dough from the parchment to a baking pan at the edge and freeze for about 20 minutes.
Peel off the parchment top piece. When working at the bottom, you can hit how many rounds with a 3 "milling cutter, and then use a 1" milling cutter to hit the center of each round. Collect doughnut holes and scrap and rewind the process; repeat the process 3-4 times until all the dough is used (you should have 12 doughnuts). Place the doughnut on the second parchment-lined baking pan and freeze until it cools slightly for about 5 minutes.
Pour the oil into a heavy pan with a depth of 2 ", add a deep-frying thermometer, heat the oil to 375 ℉, process in batches until dark golden, about 1 minute, transfer to a wire frame lined with paper towels and cool for 2-3 minutes.
Make coffee glaze:
Concentrate the powdered sugar and coffee in a large bowl until smooth. Soak the doughnuts in the glaze. Place the glaze on the wire rack for about 3 minutes, then soak again.
