NerdBaker: Extraordinary Recipes, Stories & Baking Adventures from a True Oven Geek by Christopher Tan

Author:Christopher Tan [Tan, Christopher]
Language: eng
Format: azw3, epub
ISBN: 9789814615761
Publisher: Epigram Books
Published: 2017-07-04T04:00:00+00:00

185 g

water

25 g

powdered milk

2

egg yolks

30 g

potato starch

55 g

sugar

6 g

(1 scant teaspoon) salt

55 g

unsalted butter, diced

330 g

bread flour

1½ tsp

osmotolerant or regular instant yeast (page 15)

1

egg white oil, for shaping

80 g

unsalted butter, melted, for brushing

topping options (see pointers)

EQUIPMENT

• a stand mixer fitted with the dough hook

• two 20 or 22cm savarin or ring moulds with rounded bases, liberally sprayed with oil-andflour baking spray

POINTERS

• All the butter-brushing encourages the doughnuts to rise to their fullest extent, and gives them flavoursome, burnished skins.

• For a sugar dredge: whisk equal weights of icing sugar and caster sugar together, and spike with ground spices, vanilla seeds, cocoa powder, citrus zest, ground nuts, powdered tea and such. Dredge doughnuts while they are warm.

• For a dark chocolate glaze: whisk together 15 g cocoa powder, 30 g icing sugar, 45 g water and 40 g golden syrup (or corn syrup, or honey) in a pot until smooth. Whisking constantly, bring to a simmer over medium heat. Scrape into a bowl, add 100 g finely chopped dark chocolate, and stir slowly until glaze is smooth. Pour it into a wide plate. Invert a doughnut and dip it in the glaze, then swiftly turn it right side up and place on a serving plate. Repeat with other doughnut. Yummiest while glaze and doughnut are both still warm.

• Leftovers make wonderful French toast or bread pudding.

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