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October 4, 2012
From: Chef/owner Andy Husbands, Tremont 647 Boston, MA. Yield: 12 doughnuts.
58 oz. bread flour
19 oz. Idaho® Potato Flour
4¾ oz. sugar
½ oz. salt
2½ oz. egg yolk
10¾ oz. shortening (Crisco)
1 oz. instant active dry yeast
41 oz. ice water
½ oz. vanilla
Place dry ingredients into a suitably large bowl and with a wire whip blend ingredients together thoroughly.
Add to a mixing bowl; add liquid ingredients and the shortening. Mix at medium speed just until smooth dough is achieved. The target dough temperature is 78°F to 80°F.
Allow dough to ferment for one hour. Then divide dough into smaller pieces that can be easily rolled out. Form each of these pieces into a large ball and allow to rest at room temperature for 15-30 minutes, then roll out and cut to desired size/shape.
Place cut dough pieces onto a frying screen or onto a flour-dusted canvas cloth to proof. These doughnuts can be proofed at room temperature in a draft-free area for about 40 minutes before frying at 365°F.
Shake in bags with powdered sugar and cinnamon sugar.
Note: Since the ingredients are given in weight measurements, you can make smaller dough sizes very easily by simply dividing ingredient amounts.
Note: Do not over-work dough; gluten structure is not needed.
PHOTO: IDAHO POTATO COMMISSION
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