There are few foods better suited to go along with a hot, fresh, cup of coffee than a doughnut. This fried pastry, when made fresh, is delicious, and if freshly cooked doughnuts sound like your kind of thing make sure you get down to the Saturday market in Galway city and seek out the doughnut stall, as they are truly delicious especially with a little ground cinnamon.
The doughnut was first recorded by Washington Irving in New York in the early 19th century and was associated with the early Dutch settlers. Interestingly, the original doughnuts were ball shapes made with fried soft dough, which was leavened ‘Oly Koeks’, being the Dutch name. The reason for the hole in a doughnut is more than simply image as the hole also allows the dough obtain a more even heat distribution throughout the pastry, which in turn allows the dough puff up before forming a crisp crust. There is often an argument as to what the distinction between a doughnut and fritter is, and other than the hole in the doughnut (which is not in all doughnuts ) the distinction between the two will most likely always be up for debate. There are a number of similar fried dough pastries such as the Spanish rosquilla, or the andagi of Hawaii, and the sufganiyah made in Israel.
But whatever about the various types of doughnuts, the main thing to remember is that any time can be doughnut time.
For doughnuts
500g strong flour
2g salt
60g butter
30g yeast
60g caster sugar
2.25dl milk
1 egg
Sift flour then mix salt and butter, rub to a fine texture.
Make a well in centre of mix and add caster sugar and yeast.
Warm milk to 37°C, pour a little on top of the yeast and sugar and blend together.
Beat the egg into the remainder of the milk and add into the well.
Mix the flour into the liquid to form dough then knead until it leaves the sides of the container.
Cover with a damp cloth and allow prove in a warm place until the dough doubles in size.
Divide dough into 16 even pieces and mould into balls, place onto a greased tray and allow prove until they double in size, ideally in a proving oven.
Cook in a deep fat fryer at 165°C until golden.
When cooked pipe a little jam into the centre of the doughnuts and roll in caster sugar and maybe a little cinnamon.
