The Daring Bakers #15 Doughnuts...

The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

So I couldn't possibly miss this month's challenge... as I already missed last few, but being a new Mum isn't easy (and if anyone thinks that it's piece of cake... well, you're WRONG! but I'm not complaining :D ). So doughnuts this month and... Who doesn't like doughnuts? Anyone? No one...? Thought so ;)
Unfortunately I didn't have time to make a yeast doughnuts, all that waiting and ending up making something with them 4 times during few hours is just impossible with an infant... (and I made these only yesterday night!). Yeast doughnuts aren't anything new in my family, there isn't a New Year's Eve without them (usually filled with rose marmalade, very traditional in Poland). This time I used a recipe I had marked in one of my cookbooks for some time now. The doughnuts were great - although I had to make some adjustments. I decided to make Mexican Buñuelos. The result was a nice and light doughnuts, not too sweet perfect for coating in icing sugar or dipping in chocolate (my Hubby ate them with... maple syrup!).

How to make it...
- 225 g plain flour (although I ended up using 300 g)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1 large egg, beaten
- 120 ml milk
- 25 g unsalted butter, melted
- oil, for frying
- sugar, for icing or your choice if icing

Sift the flour, salt, baking powder into a bowl, add sugar. In another bowl whisk the egg and milk well together. Pour it into dry ingredients and combine well together. Add melted butter and make a soft dough. Turn the dough onto floured board and knead until it is smooth and elastic. Divide the dough into 18 even size pieces, shape into ball and either leave like that or make a whole in the middle.
Pour oil into a deep frying pan to a depth of 5 cm. Heat the oil to temperature of 190 C. Fry the doughnuts in batches, taking care not to overcrowd the pan or they won't have the chance to rise well. Lift out with a slotted spoon and drain on kitchen paper. After cooling dust them with sugar.

If you want to try recipes provided by this month's host and see what other DB members did please go to The Daring Kitchen website.