Good Looking Doughnuts

Number of Servings: 12-14 doughnuts

Ingredient list:
Canned Doughnuts Scratch Doughnuts

One can of biscuits of any kind-we used Pillsbury Grand 300 ml of milk
Original

Enriched Flour Bleached (wheat flour, niacin, ferrous 3.15 g (one package) active dry yeast
sulfate, thiamin mononitrate, riboflavin, folic acid),
Water, Soybean and Palm Oil, Sugar, Baking Powder
(sodium acid pyrophosphate, baking soda, sodium
aluminum phosphate), Hydrogenated Palm Oil.
Contains 2% or less of: Partially Hydrogenated
Soybean Oil, Salt, Vital Wheat Gluten, Dextrose, Whey,
Mono and Diglycerides, Xanthan Gum, Propylene
Glycol Alginate, Calcium Chloride, Preservatives
(TBHQ, citric acid), Natural and Artificial Flavor, Color
Added.

61.96 oz Canola Oil for cooking 2 eggs

220 g Sugar for coating 225 g (1 stick) butter, melted and cooled

5.69 g salt

125 g all-purpose flour, plus more for rolling out the

dough

61.96 oz canola oil, for frying, plus more for the

bowl.

220 g Powder Sugar for Coating

Step by step Instructions Canned:

 1. Wash your hands.
2. Open the can of biscuits.
3. Separate, and flatten the dough patties (turn on the oil).
4. Cut holes in the middle for that classic doughnut look.
5. Make sure the oil is hot at 125 degrees Fahrenheit.
6. Place them in deep dish frying pan and cook until they are a nice gold brown
7. Remove from the oil and place on a rack, once cooled cover them in sugar

Step by step Instructions Scratch:

1. Heat the milk to 90 degrees. Place the yeast in a large bowl, then add the heated milk. Stir lightly, and let sit
until the mixture is foamy, about 5 minutes.
2. Using a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture.
Add half of the flour (2 cups plus 2 tablespoons), and mix until combined, then mix in the rest of the flour
until the dough pulls away from the sides of the bowl. Add more flour, about 2 tablespoons at a time, if the
dough is too wet. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at
room temperature until it doubles in size, about 1 hour.
3. Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a
doughnut cutter, concentric cookie cutters or a drinking glass, flouring the cutters as you go. Use a smaller
cutter for the doughnut holes. Knead any scraps together, being careful not to overwork, and let rest for a
few minutes before repeating the process.
4. Put the doughnuts on two floured baking sheets so that there is plenty of room between each one. Cover
with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 45
minutes. If your kitchen isn’t warm, heat the oven to 200 degrees at the beginning of this step, then turn off
the heat, put the baking sheets in the oven and leave the door ajar.
5. About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot or Dutch oven
over medium heat, and heat it to 375. Meanwhile, line cooling racks with paper towels.
6. Add the doughnuts to the oil, a few at a time. If they’re too delicate to pick up with your fingers (they may be
this way if you rose them in the oven), use a metal spatula to pick them up and slide them into the oil. It’s
O.K. if they deflate a bit; they’ll puff back up as they fry. When the bottoms are deep golden, after 45
seconds to a minute, use a slotted spoon to flip; cook until they’re deep golden all over. Doughnut holes
cook faster. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough,
adjusting the heat as needed to keep the oil at 375. Glaze and serve as soon as possible.
https://cooking.nytimes.com/recipes/1017060-doughnuts

Experiment: What we tried? First we made the scratch doughnuts and I had difficulty making them because when
we tried to raise the dough for the night the kitchen was too cold for them to rise. My dad had left the window open all
night. When I cooked them in the morning they did not rise more with cooking and were very dense and chewy
instead of light and fluffy. I didn’t mind this because it looked safe enough to eat. I cooked the canned doughnuts at
the same temperature as the scratch and I flashed oiled them. Flashed oil is when the food cooks on the outside but
not the inside and the dough is raw. I would recommend that you have an extra can available if this happens to you.
Simply lower the temperature of the oil and cook the new can with perfection.

Science:Canned dough has been processed to rise and to reduce failure of the product. The combination of the
baking powder and the baking soda are often used in quick processed foods. Baking soda which is a base (alkaline)
reacts with the acidic nature of the baking powder. There are two processes that cause the rise of the dough with
these ingredients, one is when the sodium acid pyrophosphate (baking powder) is mixed and wet with the sodium
aluminum phosphate (baking soda) and the other is when the mixture is heated, such as putting it into hot oil.

Scratch doughnuts are made with yeast, which is a microorganism that consumes sugar and expels carbon dioxide
and ethanol. This fermentation process causes the dough to rise. It is difficult to control based on multiple factors,
such as the age of the yeast, the temperature of the room for rising the dough, and the availability of sugar for the
yeast.

Personal Commentary:Canned doughnuts are more of camping food, it's easy to make and really really cheap to
buy all the ingredients. Best of all, you get about half a dozen plus doughnut holes which feeds the campers. I found
this recipe in a Boy Scout cookout book for kids who are tired of breakfast burritos at every camp out.
The scratch doughnuts are from The New York times recipe online. It turns out to be very difficult to make these
doughnuts, especially if you are new to using yeast.