Oktoobri Daring Kitchen ülesanne oli teha pontsikuid, esimene katse mul ebaõnnestus täielikult. Ma muidugi lootsin, et saan õlis praadimisest kõrvale hiilida ja pontsikud hoopis ahjus valmis küpsetada, ega ikka saa küll nii... Proovisin tookord šokolaaditäidisega neid teha, polnud kohe üldse pontsikute moodigi, tavaline kukkel, andsin alla ja tegin ülejäänud tainast sama täidisega nn kaneelirulle hoopis. Ma ei tea, tainas ei kerkinud ka nii nagu vaja, võibolla olin ise pisut kannatamatu ja ei oodanud piisavalt...
...Läksin siis poodi ja ostsin päevalille õli, sest kodus mul peale oliivõli muud polnud aga fritüürida selles õlis ei ole hea. Esmaspäeval hingasin sügavalt sisse ja proovisin uuesti.. Ja teine katse õnnestus suurepäraselt! Tainas kerkis metsikult ning pallid tulid õhulised ja pehmed, kuigi võtsin aluseks sellesama Alton Brown'i pärmitaina pontsikute retsepti. (Võtsin muidugi ka tarka nõu kuulda, et ma selle challenge'ga järgiks rohkem retsepti ning ei prooviks sellest kõrvale kalduda ja "parandusi" teha. Natuke siiski tegin, panin osa piima asemel Ayran't (petti))
Hea, et ma pontsikute tegemisele niisama lihtsalt alla ei andnud!
Retsept siis järgmine (väikeste mugandustega):
360 ml piima, toasooja (ma panin 100 ml piima ja ülenäänud osa hapupiima)
70 g võid, sulatatud, jahutatud
14 g kuivpärmi
70 ml sooja vett (35°- 41°C)
2 muna (L), kergelt klopitud
1 dl suhkrut (+ pontsikute kaunistuseks)
1,5 tl meresoola
1 tl riivitud muksaatpähklit
650 g sõelutud nisujahu (~11,2 dl aga parem on kui on võimalus kaaluda)
~0,5 L rapsiõli (mina kasutasin päevalille, aga igasugune maitsevaba õli sobib)
Soojendasin piima koos hapupiimaga pisut. (Näpusoojaks, piim tõmbab küll koos hapupiimaga veidi klimpi, aga sellest pole midagi). Sulatasin või, ning jätsin sellegi jahtuma. Kuivpärmi segasin käesooja veega pisemaks kausis kokku ja jätsin ta seisma umbes viieks minutiks (selle ajaga pärm lahustus ja segu pisut vahutas).
Valmistasin ette ühe suure kausi taina kergitamise jaoks, kuna tainas kerkib vähemalt kahekordseks, siis valisin kausi ikka piisavalt suure ning õlitasin selle.
Peale viie minuti möödumist segasin ühes teises suuremas kausis spaatli abil (võib kasutada ka puulusikat) kokku piimasegu munadega, siis lisasin sinna või, segasin kõik läbi ja veendusin, et segu oleks näpusoe, et ta pärmibakteritele liiga ei teeks. Lisasin pärmivahu, segasin kergelt ning lisasin suhkru, soola, muskaadi ja nisujahu ja segasin kuni kuiva jahu enam polnud. (Tainas peaks tulema selline pehme, et käsitsi sõtkumine tähendaks mõttetut möksimist... enne kerkimist jääb tainas küll selline ebaühtlane ja mitte nii elastne, sile ning siidine nagu tavaline saiatainas, aga ole mureta, kerkimine teeb kogu oma töö.) (Kui sul on KitchenAid, või midagi sellelaadset, siis vaata taina tegemist ingliskeelsest retseptist.) Kallutasin saadud taina õlitatud kaussi, katsin toidukilega ning tõstsin sooja kohta kerkima. Siinkohal peab olema kannatlik, tainas peab kerkima esialgsega võrreldes 2x suuremaks. Mul kulus seekord tund aega, aga võib kuluda ka oluliselt rohkem, oleneb ruumi soojusest, niiskusest jne.
(Ingliskeelne retsept läheb nüüd siin minu omast lahku, sest koolis õppisime, et pontsikuid tehes peaks laua ja töövahendid jahu kasutamise asemel hoopis õliseks tegema, et tainast töödelda kuna jahu tekitab fritüüri õli sisse eralduvaid söestuvaid jahuosakesi, aga neid me ju ei taha eks, sest see annaks meie pontsikutele ka halva meki. Ja niimoodi õliga toimetades ei tekkinud mul ka mingit probleemi.) Niisiis kallutasin kerkinud taina õlitatud tööpinnale. Mina rulli ei kasutanudki, sest tainas on nii hästi alluv ja pehme, et suurema vaevata sain ta umbes 1,2 cm paksuseks. Surusin 5 cm läbimõõduga rõnga abil ringid välja ning tõstsin nad suuremate vahedega õlitatud küpsetuspaberile (kekrimisruumi peab jätma). Katsin pontsikud toidukilega ning lasin neil kerkida umbes 30 minutit.
Katsin pliidi kõrval oleva tööpinna paberist köögirätikuga ja valasin ühte kaussi umbes dl jagu tavalist suhkrut pontsikute veeretamiseks.
Kuumutasin õli potis (185°C) (mul kraadiklaasi pole, testisin õli kuumust leivatükiga, kui see hakkas särisema, tähendab, on piisavalt kuum. Kui õli on jahedam, siis pontsikud imavad õli endasse, kui õli on liiga kuum siis pontsik küpseb pealt liiga kiiresti ning seest jääb tainas tooreks.)
Ettevaatlikult tõstsin ühe kaupa pontsikud õli sisse üksteise kõrvale umbes 6 tk (vali küpsetamiseks õige kogus vastavalt poti suurusele ja oma osavusele). Keerasin pontsiku vahukulbi abil ümber umbes 30 sekundi möödumisel ja küpsetasin ka teiselt poolt pruuniks (algretseptis oli küpsetusajaks 1 + 1 min). Valmis pontsikud tõstsin köögipaberile nõrguma. Kui kõik 6 potist väljas olid, veeterasin neid suhkru sees (jahtunult suhkur enam ei haaku nii hästi). Küpsetasin niimoodi kõik pontsikud valmis.
Moositäidis:
~400 g pohlamoosi
Püreestasin pohlamoosi enne pritskotti panemist, et marjatükid pritsimist ei segaks. Surusin tülli pontsikusse ning tõmbasin kergelt välja tagasi samal ajal pontsikut moosiga täites. Osa moosi tuli muidugi välja tagasi, aga sellest pole ka midagi, sest kui kõik pontsikud pritsitud said, kastsin moositäpi koha veelkord suhkru sisse ja nii ei pane see moos sealt kuhugi enam plehku.
..Samal päeval soojalt neid süües oli raske end taltsutada, isegi ilma moosita olid nad nii maitsvad..
Alton Brown's Yeast Doughnuts with Lingonberry Jam and Sugar
The Daring Bakers October, 2010 Challenge - Let's Go Nuts for Doughnuts!
Hosted by: Lori of Butter Me Up.
Yessss! I made it finally! My first trial was a total failure... But, second time it was a greate sucess! I'm so happy that I didn't give up on this so easily.
Thank you Lori for this challenge!
...First, few comments on this recipe from Audax:
1. Use real butter.
2. It is best to weigh the flour if possible. Resist the temptation of adding more flour to make the dough like normal-bread-dough it is meant to be very sticky and like a very thick cake-batter the dough will become less sticky during the first rising. So please resist the urge to "correct" the recipe’s measurements. Just do what the recipe says and you won't be disappointed. As the dough (sticky batter) rises, the water absorbs into the flour and the final mixture will become more like a normal soft dough.
3. Cooking the doughnuts only took about 30 seconds each side I used a thermometer to check the oil temperature. If you do not have a thermometer you can test the temperature by placing a small piece of white bread in the oil it should brown in about 60 seconds. If the oil is too cold the doughnuts will absorb the cooking oil and will became very greasy and if the oil is too hot the outside of the doughnut will cook too quickly while the inside will still be doughy.
4. If you like your doughnuts sweet increase the sugar to ½ cup.
Special notes if you are making the dough by hand (not using a machine to mix the dough) (I did the same and worked!)
1. The dough will be to sticky to knead by hand without adding a lot of extra flour and it will be very messy so if you are making the dough by hand, just roughly combine the dough ingredients using a plastic scraper (see first picture below) or wooden spoon. No need to knead too much; a longer resting/rising time is equivalent to kneading that is if you only roughly knead for one minute or so and let the dough rise for a longer time this is equivalent to kneading for a longer time. I only roughly combined the dough ingredients for a minute with a plastic scraper and let the dough rise for about 1½ hour (½ hour longer than the stated time in the recipe) which made the final dough silky and allowed the gluten to develop to maximum hydration.
3. The initial dough will look wet, very soft, sticky and not-combined but after rising/resting it will combine into a fully-hydrated (i.e. the gluten well-developed) mass.
4. Don't worry too much about the look and feel of the dough on initial mixing, only really look and feel the dough after the first rising (if you only roughly mixed the dough at the beginning the rising time will be longer than the stated time in the given recipe but the dough will come together with full gluten development) then flour the counter and cutting tools use the minimum extra flour to help you cut, shape and re-rise the doughnuts so they can be deep-fried. .
If you using a mixing machine just follow the instructions given in the recipe.
Slight changes I did to the given recipe...
1 I used 100 ml milk and 260 ml buttermilk (this makes the dough more tender).
Yeast doughnuts:
Milk 1.5 cup / 360 ml
Vegetable Shortening 1/3 cup / 80 ml / 70 gm / 2.5 oz (can substitute butter, margarine or lard)
Active Dry Yeast 4.5 teaspoon (2 pkgs.) / 22.5 ml / 14 gm / ½ oz
Warm Water 1/3 cup / 80 ml (95°F to 105°F / 35°C to 41°C)
Eggs, Large, beaten 2
White Granulated Sugar ¼ cup / 60 ml / 55 gm / 2 oz
Table Salt 1.5 teaspoon / 7.5 ml / 9 gm / 1/3 oz
Nutmeg, grated 1 tsp. / 5 ml / 6 gm / ¼ oz
All Purpose Flour 4 2/3 cup / 1,120 ml / 650 gm / 23 oz + extra for dusting surface
Canola Oil DEPENDS on size of vessel you are frying in – you want THREE (3) inches of oil (can substitute any flavorless oil used for frying)
Directions:
Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. (Make sure the shortening is melted so that it incorporates well into the batter.)
Place the shortening in a bowl and pour warmed milk over. Set aside.
In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. It should get foamy. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm.
Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment of your mixer (if you have one), combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined.
Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.
Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes (for me this only took about two minutes). If you do not have a dough hook/stand mixer – knead until the dough is smooth and not sticky.
Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
Filling Directions:
Yessss! I made it finally! My first trial was a total failure... But, second time it was a greate sucess! I'm so happy that I didn't give up on this so easily.
Thank you Lori for this challenge!
...First, few comments on this recipe from Audax:
1. Use real butter.
2. It is best to weigh the flour if possible. Resist the temptation of adding more flour to make the dough like normal-bread-dough it is meant to be very sticky and like a very thick cake-batter the dough will become less sticky during the first rising. So please resist the urge to "correct" the recipe’s measurements. Just do what the recipe says and you won't be disappointed. As the dough (sticky batter) rises, the water absorbs into the flour and the final mixture will become more like a normal soft dough.
3. Cooking the doughnuts only took about 30 seconds each side I used a thermometer to check the oil temperature. If you do not have a thermometer you can test the temperature by placing a small piece of white bread in the oil it should brown in about 60 seconds. If the oil is too cold the doughnuts will absorb the cooking oil and will became very greasy and if the oil is too hot the outside of the doughnut will cook too quickly while the inside will still be doughy.
4. If you like your doughnuts sweet increase the sugar to ½ cup.
Special notes if you are making the dough by hand (not using a machine to mix the dough) (I did the same and worked!)
1. The dough will be to sticky to knead by hand without adding a lot of extra flour and it will be very messy so if you are making the dough by hand, just roughly combine the dough ingredients using a plastic scraper (see first picture below) or wooden spoon. No need to knead too much; a longer resting/rising time is equivalent to kneading that is if you only roughly knead for one minute or so and let the dough rise for a longer time this is equivalent to kneading for a longer time. I only roughly combined the dough ingredients for a minute with a plastic scraper and let the dough rise for about 1½ hour (½ hour longer than the stated time in the recipe) which made the final dough silky and allowed the gluten to develop to maximum hydration.
3. The initial dough will look wet, very soft, sticky and not-combined but after rising/resting it will combine into a fully-hydrated (i.e. the gluten well-developed) mass.
4. Don't worry too much about the look and feel of the dough on initial mixing, only really look and feel the dough after the first rising (if you only roughly mixed the dough at the beginning the rising time will be longer than the stated time in the given recipe but the dough will come together with full gluten development) then flour the counter and cutting tools use the minimum extra flour to help you cut, shape and re-rise the doughnuts so they can be deep-fried. .
If you using a mixing machine just follow the instructions given in the recipe.
Slight changes I did to the given recipe...
1 I used 100 ml milk and 260 ml buttermilk (this makes the dough more tender).
Yeast doughnuts:
Milk 1.5 cup / 360 ml
Vegetable Shortening 1/3 cup / 80 ml / 70 gm / 2.5 oz (can substitute butter, margarine or lard)
Active Dry Yeast 4.5 teaspoon (2 pkgs.) / 22.5 ml / 14 gm / ½ oz
Warm Water 1/3 cup / 80 ml (95°F to 105°F / 35°C to 41°C)
Eggs, Large, beaten 2
White Granulated Sugar ¼ cup / 60 ml / 55 gm / 2 oz
Table Salt 1.5 teaspoon / 7.5 ml / 9 gm / 1/3 oz
Nutmeg, grated 1 tsp. / 5 ml / 6 gm / ¼ oz
All Purpose Flour 4 2/3 cup / 1,120 ml / 650 gm / 23 oz + extra for dusting surface
Canola Oil DEPENDS on size of vessel you are frying in – you want THREE (3) inches of oil (can substitute any flavorless oil used for frying)
Directions:
Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. (Make sure the shortening is melted so that it incorporates well into the batter.)
Place the shortening in a bowl and pour warmed milk over. Set aside.
In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. It should get foamy. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm.
Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment of your mixer (if you have one), combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined.
Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.
Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes (for me this only took about two minutes). If you do not have a dough hook/stand mixer – knead until the dough is smooth and not sticky.
Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
Line a rack with paper towels. Fill a shallow bowl with 1/2 inch (12 mm)of granulated sugar.
On a lightly floured surface, roll out the dough a scant 1/2 inch (12 mm) thick. Using a 2-inch (50 mm) round biscuit cutter, stamp out rounds. The original recipe said to not re-roll the dough, but I did and found it to be fine. Fry the rounds, 4 to 5 at a time, until they are browned, about 4 minutes (mine only took about a minute each – try to go more by sight). Be sure to keep the oil between 360°F and 375°F 180°C and 190°C. Drain the bomboloni on paper towels.
Roll them in the granulated sugar when they are still warm.
For filling:
Roll them in the granulated sugar when they are still warm.
For filling:
~400 g Lingonberry Jam (from IKEA :))
Puree this before using.
Filling Directions:
Fit a pastry bag with a plain donut tip (or a 1/4-inch (6 mm) tip) and fill with the preserves (you can also use a squeeze bottle). Poke the tip three-fourths of the way into the bomboloni and squeeze in the preserves, pulling the tip out slightly as you squeeze to fill them as much as possible. Serve warm.
Yum! These look sooo good!
ReplyDeleteThanks! :)
ReplyDelete