meet Drew...

Aspiring chef, currently enrolled in Chef Training at Conestoga College Waterloo Campus.

Drew is my youngest brother.  Turned 22 this week.   These days he spends the bulk of his time training to be a Chef and our family is the better for it.  Family Dinners have never been better.  On Easter Sunday, I devoured the much talked about and highly anticipated homemade doughnuts that he has been known to make from time to time.  Let's just say they lived up to their reputation.  Wow.


What is even better is that Drew has agreed to share his recipe with my blog readers.  So, here goes:

Yeast raised doughnuts

Ingredients

Water	410g
yeast	38g
Shortening	75g
Sugar	105g
Salt	13g
Mace (or nutmeg)	2g
Nonfat milk solids	38g
Eggs	105g
Bread flour	750g

Procedure: modified straight dough method

1. If using fresh or dry active yeast. Soften the yeast in part of the liquid. If using dry instant yeast mix with flour. (Make sure the water is warm enough to activate the yeast but not so hot that you kill it about 38 Celsius, also if using instant yeast use half as much as the recipe says.)
2. Combine the fat, sugar, salt, milk-solids , and flavourings and mix until well combined, but do not whip until light
3. Add the eggs gradually, as fast as they are absorbed
4. Add the liquid and mix briefly 
5. Add the flour and yeast. Mix to a smooth dough
6. Let the dough ferment about an hour or until doubled in size
7. Then scale into about 30g balls (just bigger than timbits)
8. Let proof for about 15-20 min 
9. Fry at 190 Celsius (that is what the recipe says but that’s a bit high you can’t cook too high or else the outside will be burned and the inside will not be cooked.  It is especially difficult if you are frying them in a pot on the stove to control the temperature. I would recommend a lower temperature for a longer time. 

Doughnut glaze 

Ingredients

Gelatin	3g
Water	200g
Corn syrup (or honey)	50g
Vanilla extract	6g
Confectioners’ sugar	1000g

Procedure

1. Soften the gelatine in water
2. Heat the water until gelatine dissolves
3. Add the remaining ingredients and mix until smooth
4. Dip the doughnuts into the warm glaze. rewarm the glaze as necessary

Note: i would recommend cutting both of these recipes in half 

enjoy,
Drew