Recipe Book
Table Of Contents About
4
Traditional Glazed Doughnut
6
Chocolate Doughnut
8
Baked Strawberry Doughnut
10
Baked Cookies and Cream
12
Pumpkin Doughnut
14
Lemon Poppy Seed Doughnut
16
Cappuccino Doughnut
18
French Toast Doughnut
20
Burnt Caramel and Sea Salt Doughnut
22
About The Dough Co. A small family-owned (Three sisters) and operated baking company; we started our first truck in Seattle, Washington on National Doughnut Day in 2012. Our goal is to revitalize the American doughnut - to help restore the doughnut to its former glory as a simple, tasty, hand-crafted treat. With many different unique recipies.
4
Traditional Glazed Doughnut INGREDIENTS
1 tablespoon plus 1 teaspoon active dry yeast 1 cup whole milk, heated to 110째F 2 to 2 1/2 cups (320 to 400 grams) bread flour 1 teaspoon pure vanilla extract 3 large egg yolks 2 tablespoons (30 grams) superfine sugar 1/2 teaspoon table salt 4 tablespoons (1/2 stick or 2 ounces) unsalted butter, softened at room temperature and cut into cubes Vegetable oil for frying
Hands-on time: Baking time: Total time: Yield:
6
20 mins. to 30 mins. 15 mins. to 15 mins. 35 mins. to 45 mins. 12 doughnuts
PREPARATION In a medium bowl, combine 1 tablespoon of the yeast with 3/4 cup of the warm milk and stir to dissolve the yeast. Add 3/4 cup of the flour and stir to create a smooth paste. Cover the bowl with plastic wrap and let the flour mixture rest in a warm place for 30 minutes. Once 30 minutes have passed, in the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1 teaspoon yeast with the remaining 1/4 cup milk (the milk will be room temperature at this point). Add the rested flour mixture along with the vanilla and egg yolks and mix on low until the ingredients are incorporated and the dough is smooth, about 30 seconds. Turn off the mixer and add 1 cup of flour, along with the sugar and salt. Mix on medium until the dough starts to come together, about 30 seconds. Add the butter and mix on medium until it’s incorporated, about 30 seconds. Remove the paddle attachment from the mixer, and switch to the dough hook. Start adding the remaining flour, 1/4 cup at a time (turning the mixer off for each addition) and knead the dough on medium until it completely pulls away from the side of the bowl and is smooth and not too sticky, about 1 minute. The dough will be very soft and moist but not so sticky that you can’t roll it out. (For this step, you may only need to use as little as 1/4 cup flour, so there may be flour leftover.) Cover the bowl with plastic wrap and let the dough rest in a warm place for 30 minutes. When ready to roll out the dough, line a baking sheet with a lightly floured non-terry towel. Lightly flour a work surface and roll out the dough to a 1/2-inch thickness. Using doughnut or cookie cutters, cut out 3-inch-diameter rounds with 1-inch-diameter holes. (For filled doughnuts, don’t cut out the holes.) Arrange the doughnuts on the prepared baking sheet, leaving at least 1 inch between doughnuts. Cover the doughnuts loosely with plastic wrap and let them proof in a warm place.
7
Chocolate Doughnut INGREDIENTS
2/3 cup Dutch-process cocoa 1 3/4 cups King Arthur Unbleached All-Purpose Flour 1 1/4 cups light brown sugar 1 teaspoon baking powder 3/4 teaspoon espresso powder, optional 1 teaspoon baking soda 3/4 teaspoon salt 1 cup chocolate chips 2 large eggs 3/4 cup milk 2 teaspoons vanilla extract 2 teaspoons vinegar, white or cider 1/2 cup (8 tablespoons) melted butter or 1/3 cup vegetable oil
Hands-on time: Baking time: Total time: Yield:
8
20 mins. to 30 mins. 15 mins. to 15 mins. 35 mins. to 45 mins. 12 doughnuts
PREPARATION Preheat the oven to 350°F. Lightly grease the wells of two standard doughnut pans. If you don’t have two pans, simply bake the batter in two batches. In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt, and chocolate chips. Set aside. In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla, and vinegar. You may notice some curdling of the milk; that’s OK. Add the wet ingredients, along with the melted butter or vegetable oil, to the dry ingredients, stirring to blend; there’s no need to beat the batter, just make sure everything is well-combined. Spoon the batter into the prepared pan(s), filling them between 3/4 and full. Bake the doughnuts for 12 to 15 minutes, or until a toothpick inserted into the center of one comes out clean. Remove the doughnuts from the oven, and after 30 seconds or so, loosen their edges, turn the pan upside down over a rack, and gently let the doughnuts fall onto the rack. For sugar-coated doughnuts, immediately shake the doughnuts in 1 tablespoon granulated sugar; add 1/2 teaspoon cocoa powder to the sugar for an additional touch of chocolate. If you want to ice the doughnuts rather than shake them in sugar, allow them to cool completely before icing. To make the icing: Combine the chocolate chips and milk or half & half in a microwave-safe bowl or measuring cup. Heat until the half & half is steaming and starting to bubble. Remove from the microwave, and stir until the chips have melted and the icing is smooth. Dip the top of each doughnut in the icing; or spread icing on the doughnuts.
9
Baked Strawberry Doughnut INGREDIENTS
2 Tbsp butter, at room temperature 2 cups (270 g) all-purpose flour, plus more for doughnut pan 1/2 cup granulated sugar 1/2 tsp baking soda 1/2 tsp salt 3/4 cup buttermilk 1/4 cup + 2 Tbsp vegetable oil 1 tsp vanilla extract 2 large eggs 2/3 cup finely chopped strawberries
Hands-on time: Baking time: Total time: Yield:
10
20 mins. to 30 mins. 15 mins. to 15 mins. 35 mins. to 45 mins. 12 doughnuts
PREPARATION Preheat oven to 375 degrees. Butter doughnut pans with room temperature butter, then sprinkle lightly with flour and shake upside down to remove excess flour. In a large mixing bowl, whisk together flour, sugar, baking soda and salt, make a well in center of mixture and set aside. In a separate mixing bowl, whisk together buttermilk, vegetable oil, vanilla and eggs (mixture will appear to curdle a bit which is fine), then pour into well in flour. Using a wooden spoon, stir mixture just until combined, then fold in 2/3 cup finely chopped strawberries. Spoon 2 1/2 Tbsp batter evenly into each well of the doughnut pans. Bake in preheated oven 11 - 13 minutes until toothpick inserted into center of doughnut comes out clean. Allow to cool several minutes in doughnut pan then invert onto a wire cooling rack to cool completely. Once cool dip top halves of doughnuts into glaze and allow some of excess to run off, then return to wire rack, glazed side facing upward. Transfer doughnuts to freezer to allow glaze to set, about 5 minutes.
For the Strawberry Glaze: Prepare glaze just before dipping cooled doughnuts. In a mixing bowl, combine 1/2 cup finely chopped strawberries and half of the powdered sugar. Stir until mixture starts to become moistened, then allow to rest 1 minute. Add in remaining powdered sugar and freeze dried strawberry powder and stir until well combine (at this point mixture should be have the consistency of a thick glaze, and have a dip-able consistency, if not allow to rest another minute or two until some of the liquids have been extracted from the strawberries then stir again. I would not recommend adding water to thin. Just allow it to rest if needed until the strawberries begin to break down). Use glaze immediately *For the 1/2 cup finely chopped strawberries for the glaze, don’t chop until just before adding to glaze mixture (so they don’t break down and become too watery) and don’t prepare glaze mixture until doughnuts have cooled completely and are ready to be glazed. **I would say this is optional, if you omit it you just wont get as much strawberry flavor. Still a delicious doughnut just a lighter flavor. Also if used, the color will be more vibrantly reddish pink than the first picture posted.
11
Baked Cookies & Cream Doughnut INGREDIENTS
2 cups all-purpose flour 1/2 cup cocoa powder 1 tsp baking powder 1/2 tsp baking soda 3/4 tsp salt 1/2 cup granulated sugar 1/2 cup light-brown sugar 1/3 cup vegetable oil 2 large eggs 1 1/2 tsp vanilla extract 3/4 cup buttermilk Softened butter, for doughnut pan
Hands-on time: Baking time: Total time: Yield:
12
20 mins. to 30 mins. 15 mins. to 15 mins. 35 mins. to 45 mins. 12 doughnuts
PREPARATION Preheat oven to 350 degrees. Butter doughnut pans with softened butter, set aside. In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt until well blended, make a well in mixture and set aside. In a separate mixing bowl, combine granulated sugar, light-brown sugar, vegetable oil, eggs, vanilla extract and buttermilk, mix until well combined. Pour wet mixture into well in dry mixture, and using a wooden spoon stir mixture until combined. Scoop mixture into a large piping bag and pipe mixture into prepared doughnut pans, filling each well about 3/4 full. Bake in preheated oven 12 - 13 minutes until toothpick inserted into doughnut comes out clean. Invert doughnuts onto a wire rack to cool. Cool completely then spoon and spread Vanilla Icing over tops of doughnuts and immediately sprinkle tops with crushed Oreos (from the 8 Oreos). Allow icing to set then pipe Oreo Whipped Cream into centers of doughnuts. Serve immediately or store in an airtight container in refrigerator.
For the Vanilla Icing: In a mixing bowl, whisk together 3 3/4 cups powdered sugar, 5 Tbsp milk, 1 Tbsp heavy cream and vanilla. Stir in more milk if needed, just a few tsp at a time until mixture is spreadable (it should still be fairly thick - like a thick glaze).
For the Oreo Whipped Cream: In a mixing bowl using an electric hand mixer set on high speed, whip heavy cream until soft peaks form. Stir in powdered sugar and whip until stiff peaks form. Fold in finely crushed Oreos.
13
Pumkin Doughnut INGREDIENTS
1 3/4 cup + 2 Tbsp all-purpose flour (measure 2 cups remove 2 Tbsp) 1 3/4 tsp baking powder 1 1/4 tsp salt 3/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground ginger 3/4 cup granulated sugar 3/4 cup packed light-brown sugar 1/2 cup canola oil 3 large eggs 1 1/2 cups canned pumpkin puree 1 tsp vanilla extract
Hands-on time: Baking time: Total time: Yield:
14
20 mins. to 30 mins. 15 mins. to 15 mins. 35 mins. to 45 mins. 12 doughnuts
PREPARATION Preheat oven to 350 degrees. Butter 18 doughnut wells (3 6-hole pans. I only have 2 so I had to bake the 3rd batch after the first two finished). In a mixing bowl whisk together flour, baking powder, salt, cinnamon, nutmeg and ginger for 20 seconds, set aside. In a separate large mixing bowl, whisk together granulated sugar and brown sugar until well combined (break up clumps of brown sugar with fingertips as necessary. You don’t want any clumps). Add canola oil, eggs, pumpkin puree and vanilla extract and using an electric hand mixer, blend until mixture is well blended. Add dry ingredients to pumpkin mixture and mix with electric mixer until well combined. Spoon or pipe batter into doughnut wells, filling each about 3/4 full (a scant 1/4 cup in each). Bake in preheated oven until toothpick inserted into center comes out clean, 13 - 16 minutes. Cool doughnuts slightly. Meanwhile in a large resealable bag shake together 1/3 cup sugar and 1 1/4 tsp cinnamon until well combined. Add one warm doughnut to bag at a time, seal and shake with sugar mixture to coat. Place on wire rack to cool completely. Store in an airtight container.
Pumkin Spice Coating INGREDIENTS
1/3 cup granulated sugar 1 1/4 tsp ground cinnamon
15
Lemon Poppy Seed Doughnut INGREDIENTS
2 3/4 cup all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 Tbsp poppy seeds, plus more for sprinkling tops 1/4 cup unsalted butter, melted 1/4 cup canola oil 3/4 cup + 2 Tbsp granulated sugar 1 Tbsp lemon zest 2 large eggs 3/4 cup + 2 Tbsp buttermilk 2 Tbsp fresh lemon juice Softened butter, for buttering doughnut tins
Hands-on time: Baking time: Total time: Yield:
16
20 mins. to 30 mins. 15 mins. to 15 mins. 35 mins. to 45 mins. 12 doughnuts
PREPARATION Pr eheat ove n to 375 de gre e s. Butte r 3 6-hole d o u ghnut tins with softe ne d butte r and dust li ghtly wi th flour ( shaking out exce ss) , set aside . I n a mi xi ng bowl, whisk togethe r flour, baking powd er , baking soda, salt and poppy se e ds for 30 s eco nds. In a se parate large m ixing bowl, u s i ng an e le ctric hand m ixe r set on low spe e d, blend to gethe r m e lte d butte r, canola oil, sugar and lemo n ze st for 1 m inute . Mix in e ggs one at a ti me. I n liquid m e asuring cup use d to m e asure butter mi lk , whisk le m on juice with butte rm ilk ( it wi ll begi n to curdle a little so you want to m ix it i n rather q uickly) . Working in 3 se parate batche s, begi nni ng and e nding with flour m ixture , add 1/3 of the flour m ixture alte rnating with 1 /2 of the butte rm ilk m ixture and m ixing just until co mbi ned afte r e ach addition. Po u r mi xture into piping bag and pipe m ixture (o r s po o n) into pre pare d doughnut we lls, filling wi thi n abo ut 1 /3-inch of the top rim . Bake in pr eheated ov e n until toothpick com e s out cle an, abo ut 7 - 8 m inute s. Allow to cool slightly, the n i nver t o nto a wire rack to cool. I n a bowl, whisk togethe r powde re d sugar and 3 1/2 Tbs p fre sh le m on juice to m ake glaze . Dip to ps of d o ughnuts in glaze and return to wire rac k , s pr i nkle tops with poppy se e ds and allow glaz e to s et at room te m pe rature . Store in an ai r ti ght co ntaine r.
Glaze INGREDIENTS
1 3/4 cup powdered sugar 3 1/2 Tbsp fresh lemon juice
17
Cappuccino Doughnut INGREDIENTS
3.25 c. all-purpose flour 2 tbsp. all-purpose flour 1 tbsp. baking powder 1 tsp. baking soda 1 tsp. powdered buttermilk 0.75 tsp. cinnamon 0.50 tsp. salt 0.67 c. milk 0.25 c. unsalted butter 0.25 c. instant espresso powder 2 large eggs 0.75 c. sugar 1 tsp. pure vanilla extract 4.50 c. vegetable oil for frying
Hands-on time: Baking time: Total time: Yield:
18
20 mins. to 30 mins. 15 mins. to 15 mins. 35 mins. to 45 mins. 12 doughnuts
PREPARATION M ak e the batte r: Com bine the flour, baking powd er, baking soda, powde re d butte rm ilk , c i nnam on, and salt in a large bowl and set as i d e. Com bine m ilk and butte r in a sm all bowl; ad d es pre sso powde r and stir until dissolv e d; s et as i de . Whisk togethe r the e ggs, sugar, and vani lla in a large bowl until thick -- about 2 mi nutes. Using a woode n spoon, alte rnate ly i nco r porate the flour and m ilk m ixture s into the egg m ixture until we ll com bine d. Cov e r the bowl with plastic wrap and chill for 1 hour. M ak e the doughnuts: Turn the dough out onto a generously floure d work surface . Flour the d o u gh and roll it out to about 3/4 inch thick. Cut d o ughnuts out of the dough using a 3-inch d o u ghnut cutte r and transfe r the m to a baking s heet. Gathe r dough scraps, re roll, and re pe at c utti ng doughnuts until all dough is use d. C hill d o u ghnuts for 30 m inute s. Fr y the doughnuts: He at about 4 inche s of vegetable oil in a large de e p skillet fitte d with a ther m om ete r ov e r m e dium -high he at until o i l r eache s 350 de gre e s F. Fry the doughnuts thr ee at a tim e for about 2 m inute s pe r side o r u nti l golde n. Re m ov e doughnuts with a s lotted spoon and drain on a wire rack. Re pe at wi th r em aining doughnuts. Once coole d, top d o u ghnuts with C re am y Frosting, sprinkle with c i nnam on, and se rv e im m e diate ly.
Creamy Frosting INGREDIENTS
4 oz. cream cheese 4 tbsp. unsalted butter 1 tsp. pure vanilla extract 0.50 c. confectioners’ sugar 0.50 c. heavy cream
19
French Toast Doughnut INGREDIENTS
2 cups (254 grams) all-purpose flour 3/4 cup (150 grams) granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 3/4 cup (about 188 ml) buttermilk 2 eggs 2 tablespoons (about 28 grams) unsalted butter, melted
Hands-on time: Baking time: Total time: Yield:
20
20 mins. to 30 mins. 15 mins. to 15 mins. 35 mins. to 45 mins. 12 doughnuts
PREPARATION Preheat oven to 425 degrees (220 C). Lightly spray doughnut pans with non-stick cooking spray; set aside, In a large bowl, combine the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Stir in the buttermilk, eggs, and melted butter until thoroughly combined, about 30 seconds or so. Do not over mix. Transfer the batter to a pastry bag and pipe into the doughnut pans, filling each mold about half full. Sprinkle the doughnuts with the cold streusel.Bake mini doughnuts for 4 to 5 minutes, and standard doughnuts for 6 to 7 minutes, or until they spring back to the touch. The doughnuts don’t darken greatly in color, so you may be tempted to cook them longer, but they shouldn’t need it. Transfer the doughnuts to a wire cooling rack and allow to cool completely before glazing. To make the glaze: In a medium bowl, combine the confectioners’ sugar, syrup, and milk until smooth. Stir in the vanilla extract. Immediately dip donuts into the glaze, shaking off the excess, or drizzle the glaze over the doughnuts. Dust doughnuts with confectioners’ sugar, if desired.
Glaze INGREDIENTS
1 cup (125 grams) confectioners’ sugar 2 tablespoons maple syrup 1 tablespoon (15 ml) milk
1/2 teaspoon (about 2.5 ml) vanilla extract
21
Burnt Caramel and Sea Salt Doughnut INGREDIENTS
1 1/8 c (270ml) Milk 1/4c (50g) Sugar 1 pkg (2 1/4 t or 8g) Active Dry Yeast 2/3 c (140g) unsalted Butter 2 lrg Eggs, beaten 4 c (500g) All-Purpose Flour 1/4 t (2g) Sea Salt Grape seed, Peanut, or Canola Oil for deep frying
Hands-on time: Baking time: Total time: Yield:
22
20 mins. to 30 mins. 15 mins. to 15 mins. 35 mins. to 45 mins. 12 doughnuts
PREPARATION I n a s mall sauce pan or m icrowav e , ge ntly warm mi lk to 11 5° F ( bath wate r te m p. ) . Add sugar and yeast and stir to dissolv e . Set aside . Gently m e lt butte r until it is alm ost all m e lte d. Tak e of f of he at. Stir to finish m e lting butte r. Ad d beate n e ggs and whisk to com bine ( m ake s u r e butte r isn’t too warm or it will cook the eggs ). Put butte r m ix into an e le ctric m ixe r bowl fit wi th a d ough hook. Turn m ixe r on low spe e d (or sti r s etting) and add y e ast m ixture to the butte r. I nc r eas e spe e d to 3 or m e dium -low spe e d. Mix fo r a co uple m inute s or until thoroughly combi ned . Co mbi ne flour and salt. Add the flour to the d o u gh mix in 1 /2 cup incre m e nts, m ixing for a mi nute or so in betwe e n m e asure m e nts, until f lo u r i s fully incorporate d. Scrape the bowl the n mi x again on m e dium -low spe e d for 5 m inute s. S c rape again, the n m ix for anothe r 30 se conds. Transf er dough to a large we ll-oile d bowl. Cov e r bowl wi th plastic wrap and set in the re frige rato r. Refrige rate dough for at le ast 8 hours, or over ni ght ( *for shortcut se e he ad note) .
CARAMEL GLAZE
In a small saucepan, heat the butter over medium heat. Butter will foam, then settle down. Continue to cook and the now separated solids will begin to brown and develop a toasty, nut aroma. Remove from heat. In a large saucepan, heat sugar over medium high heat. As sugar begins to melt, swirl the pan side to side frequently to help the sugar melt evenly. Continue to cook and swirl until the caramel begins to smoke slightly and is a deep amber color. Cook for just a touch more, allowing the flavor to develop a bit more. Remove from heat then pour in the browned butter. Pour in the heavy cream. (It will bubble up quite a bit.) Whisk to incorporate. Set aside to cool to room temperature.
23