Donuts! Comfort food par excellence. Part cake, part pastry, all delicious. Whether fried or baked, filled or glazed, donuts come in a variety of shapes, sizes and flavors and are enjoyed around the world. What's your favorite? Recipe and links below.
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This week’s vocab:
Deep fryer ~ La friteuse
Bakery ~ La pâtisserie
I’ll meet you at the coffee shop ~ Je te retrouve au café
I’ll take my coffee with cream and sugar ~ Je prend mon café avec de la crème et du sucre
Brioche dough recipe:
Recipe and Technique Source: Dorie Greenspan, Baking with Julia: Savor the joys of baking with America's best bakers. (Based on the PBS series hosted by Julia Child), ASIN : 0688146570, Publisher : William Morrow Cookbooks; 1st edition (November 4, 1996) Puff Pastry contributing baker Nancy Silverton pp 43-45
For the sponge:
1/3 cup hot whole milk (100°F to 110°F)
2 1/4 teaspoons active dry yeast
1 large egg
2 cups unbleached all-purpose flour
For the dough:
1/3 cup sugar
1 teaspoon kosher salt
4 large eggs, lightly beaten
1 1/2 cups unbleached all-purpose flour, more if needed
6 ounces unsalted butter, at room temperature
Makes about 2 1/4 pounds dough
-Put milk, yeast, egg, and 1 cup flour in heavy-duty mixer bowl.
-Mix together with a rubber spatula until just blended.
-Sprinkle remaining cup of flour to cover the sponge.
-Let rest uncovered 40 minutes. The flour coating will crack.
-Add sugar, salt, eggs, and 1 cup flour to sponge.
-Set bowl in mixer, attach dough hook, and mix on low for a minute.
-Still mixing, sprinkle in 1/2 cup flour.
-When incorporated, increase mixer to medium and beat 15 minutes, stopping to scrape down hook and bowl as needed.
-During mixing, the dough should wrap around the hook and slap sides of bowl. If this does not happen after 10 minutes, add up to 3 tablespoons flour. Continue to beat a full 15 minutes.
-Work the butter by smearing it across a work surface with a dough scraper until it is smooth, soft, and cool.
-With mixer on medium-low, add butter a few tablespoons at a time.
-The dough will fall apart.
-Increase speed to medium-high for a minute, then reduce to medium and beat for 5 minutes.
-Clean sides of bowl frequently; if dough is not coming together after 3 minutes, add up to 1 tablespoon flour.
-The dough should still feel somewhat cool, soft, and sticky.
-Transfer it to a very large buttered bowl, cover with plastic wrap, and let rise until doubled.
-Deflate dough by placing fingers under it, lifting a section, and letting it fall back into the bowl.
-Cover tightly with plastic wrap and chill overnight or at least 4 to 6 hours. After this long chill, the dough is ready to use in any brioche recipe.
I-f you do not use it immediately, wrap well and keep in the freezer for up to 1 month. When ready to use, place the dough (still wrapped) in the fridge overnight to thaw and use it directly from the refrigerator. Do not refreeze.
Chocolate glaze
Combine in microwave safe bowl:
2 oz Semisweet chocolate
2 tbsp cream or half & half
2 tbsp unsalted butter
1 tsp vanilla extract
-1 minute at a time, heat in the microwave. Mix each time until all is melted and well combined.
-Then, you will need 1 ½ cups powdered sugar.
-Add ½ cup at a time. Mix (or whisk) well between each addition and mix until smooth.
-Set aside until ready to use.
Maple glaze.
⅓ cup pure maple syrup
2 tbsp unsalted butter
-Melt butter
-Add to maple syrup and combine.
-Add 1 cup powdered sugar. (½ cup at a time).
-Mix well until smooth.
Links:
History: https://www.smithsonianmag.com/histor...
https://www.dawnfoods.com/insights/th...
https://www.goodhousekeeping.com/inst...
https://www.jpost.com/In-Jerusalem/Wh...
Filmed & Edited by Oskar Hirte, Willowfield Productions
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