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. All which I idiotically ignored.
October has been a month of firsts for us here at Mademoiselle Fraise. By us I mean me, myself and I.
First, the blog received a beautiful, flawless, perfect, and completely adorable makeover by Jessica at The Frilly Coconut. It's everything I wanted it to be and more. The charming simplicity of the design, the harmony of the colors and those cute little dancing hearts make this little corner of the web seem more like home to me.
Second, I became an official member of The Daring Bakers. Whee! That means that once a month I will partake in baking challenges and post said results here. I know. Too much awesomeness. I can't handle it either.
However, being overwhelmed by all this awesomeness is possible. I didn't read the rules as thoroughly as I had thought and, since we are celebrating firsts, I committed my first offense on my first challenge.
Irony. Not a fan at the moment.
The word challenge was not used loosely in this particular scenario.
Fried donuts don't like me. The scalding oil in particular. Baking them seemed to me like the safer, saner choice.
I found this recipe in Handle the Heat. Tessa made it look so easy [and it was] that when this challenge popped up I immediately thought of this recipe. This is the part where you realize that I wasn't aware that you needed to use the recipes that were already provided.
Oops. Oh well.
All in all, I would say, October was a really great month for firsts.
Maple Cinnamon Sugar Doughnuts
from Cooking with my Kid
Yield: 6 doughnuts
1 cup all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
pinch of salt
1 egg (lightly beaten)
1 6 oz container of non fat organic vanilla bean yogurt
1 tablespoon canola oil
2 teaspoons lemon juice
2 1/2 tablespoons real maple syrup
1 1/2 teaspoons cinnamon
1/2 cup sugar
2 tablespoons unsalted butter (melted)
Preheat the oven to 400 degrees. Toss the cinnamon and sugar together in a dish. In a bowl whisk together all the flour, baking powder, baking soda and salt. In another bowl stir together oil, lemon juice, maple syrup, egg and yogurt.
Make a hole in the center of the dry ingredients and pour the wet ingredients into the hole. Gently fold everything together until combined. The batter will be thick.
Scoop batter into a piping bag or ziploc bag, snip a bottom corner with scissors, and squeeze out the batter evenly into a doughnut pan.
Bake for about 10 minutes or until golden brown. Let cool for a few moments and then flip over onto a cooling rack while still warm.
Use a pastry brush to spread the melted butter over your doughnuts and then dip each doughnut in the cinnamon sugar mixture to coat. Serve immediately after coating with cinnamon sugar mixture for best texture.