Carb Delights

This week in class we were able to make all sorts of amazing carb filled delights. My personal favorite thing to make and eat were the doughnuts. Doughnuts can be either yeast risen or cake like, through the use of baking powder. In class we prepared raised doughnuts, sour cream doughnuts, and filled doughnuts.

Chocolate Godiva Sour Cream Doughnut Recipe:

Doughnuts:
3 large eggs
1 1/4 cups granulated sugar
1 cup sour cream
2 teaspoons vanilla extract
3 cups all-purpose flour
1/3 cup unsweetened alkalized cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt

Vegetable oil for frying

Chocolate Orange Glaze:
3 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
1/2 cup heavy cream
2 tablespoons unsalted butter, softened
1 teaspoon grated orange peel

Make the doughnuts:

1. Whisk together eggs and sugar in mixing bowl. Add sour cream and vanilla.
   
2. Whisk together flour, cocoa, baking powder, baking soda, cinnamon and salt in another bowl until thoroughly blended. Using a rubber spatula, fold flour mixture into sour cream mixture and blend until soft, moist dough forms, adding additional flour if needed. Place dough onto lightly floured surface and lightly sprinkle top of dough with flour. Gather dough into ball and knead gently 5 or 6 times or until smooth. (Do not over-handle dough.)
   
3. Divide dough in half and pat each with floured hands into circle about 1/2-inch-thick. Cover dough with plastic wrap and place in freezer for about 20 minutes or until firm.
   
4. Using floured 3-inch round cookie cutter, cut rounds from each dough circle. With floured 1 1/4-inch round cookie cutter, cut hole from center of each doughnut. Using floured pancake spatula, transfer doughnuts and holes to parchment paper-lined baking sheet.
   
5. Gather scraps of dough together, wrap in plastic wrap and refrigerate for 15 minutes. Pat to 1/2-inch-thick and cut more doughnuts as above. Cover doughnuts and refrigerate for up to 6 hours until ready to fry them. Allow chilled doughnuts to stand at room temperature for 15 minutes before frying.
   
6. Add oil to saucepan or deep-fat fryer filling 1/3 full. Heat over medium heat to 375°F. Fry doughnuts, 3 at a time, for about 1 minute on each side or until browned. Using slotted spoon, remove doughnuts and place on paper towels to drain. Set doughnuts on wire rack to cool. Fry doughnut holes, 6 at a time, in same manner.
   

Make the glaze:

1. Place chocolate in mixing bowl. Heat cream in small saucepan over medium heat to a gentle boil. Pour hot cream over chocolate and let mixture stand for 30 seconds. Gently whisk until smooth.
   
2. Stir in butter and grated orange peel. Cool glaze until it starts to thicken slightly, stirring occasionally but gently so that it cools evenly without creating too many air bubbles.
   
3. Set wire rack with doughnuts on baking sheet. Drizzle spoonful of glaze over each doughnut, covering top. Place baking sheet with doughnuts in refrigerator for 5 to 10 minutes or until glaze is firm. Sprinkle with orange zest if desired. Store doughnuts in airtight container at room temperature. Doughnuts should be served same day they are prepared.