I’ve eaten alot of donuts in my life, as I’m sure many Americans have. It was always a Sunday morning tradition to go to the local Piggly Wiggly supermarket and pick up a huge box of fresh ones. They must be soft, airy and filled with something sweet. My favorite was always chocolate icing filled with pastry cream.
Unfortunately here in Buenos Aires we don’t have a local Pig to get our donuts from, nor really any place to get a good donut (I’ve heard rumors about DON, but I’ve gone there twice and never seen one). So, what’s the only way you can enjoy a fresh donut with your morning coffee? Answer: overnight donuts.
This recipe has two stages: first, making the dough, which comes together pretty quickly, and letting it rest overnight- which allows it to slowly rise and develop its flavor and texture far better than a rapid-rise donut. And secondly (this is the part where you set your alarm for 7 a.m.) rolling out the dough, a quick rest and rise, frying and icing.
It can be done, even for us busy people who have day jobs. Here’s your donut-making schedule below. I decided to do a summer-inspired donut, with a mango puree filling and ginger icing, but you can choose whatever flavor you want, or just skip the filling and go for a glazed donut.
MANGO-GINGER OVERNIGHT DONUTS
- 1-1/8 cup milk
- 1/4 cup gugar
- 2-1/4 teaspoons instant or active dry yeast
- 2 eggs
- 1-1/4 stick butter
- 4 cups AP flour
- 1/4 teaspoon salt
The night before:
1) Warm the milk and sugar until the sugar has dissolved. You just want it warm, not hot. Add the yeast, cover and let activate for 10 minutes.
2) While you are waiting for the yeast, melt the butter and let cool slighty. Add eggs and beat the mixture until well-mixed.
3) When the yeast is nice and bubbly, add the egg-butter mixture and beat everything until mixed.
4) Sift together the flour and salt in large bowl. Add the milk mixture and stir until the dough starts to form a ragged ball and come together.
5) Knead by hand 5-8 minutes until you have a smooth ball of dough.
6) Place in lightly-greased bowl, cover with plastic wrap and let rest overnight in the refrigerator.
For the mango purée:
1) Peel and cut a fresh mango into cubes.
2) Place in food processor until it’s a smooth purée.
3) Store in refrigerator.
The next morning:
1) Remove dough from refrigerator and roll out on lightly-floured surface to 1/4-1/3-inch thickness.
2) Cut out 3-inch rounds (if you want donut rings you can cut out a smaller hole in the middle too. Roll out extra dough again and cut more rounds or rings.
3) Cover with kitchen towel and let rest for 1 hour (here’s your chance to take a shower and get dressed)
4) When the donuts are visibly puffier, heat plenty of canola oil in a large pot to 375-380F.
5) Working with a few donuts at a time, carefully place them in the oil and let fry for 1 minute, before turning them over and frying the other side. They should be a lovely golden brown color. Take them out of the oil and place them on a stack of paper towels, after 5 seconds, flip them, and then again in order to absorb the oil before it soaks too much into the donut.
6) Repeat the process with the rest of the donuts.
For the filling
1) Fill a pastry bag with a round tip with the mango purée.
2) Jam the tip into the side of the donut and give a good squeeze to fill the donut.
For the glaze
3 cups powdered sugar
1/2 teaspoons ginger powder
1/2 cups cold water or milk
1) Mix all ingredients together.
2) Dip the top of the donuts in the glaze and let dry on cooling rack.
3) Bring to work and be the star of the day!