How would you differentiate a donut to a doughnut? Well, these two words really confuse a lot of people including myself. Apparently, there isn’t much difference but rather, the word donut is more of an American term and a doughnut is the preferred spelling. Does that make sense to you? For the most part of my life, I have always believed that the difference lies mainly on the method of preparation as to the spelling. For instance, a doughnut is prepared with the use of yeast as part of the main ingredient, dealing with the dough and giving it time to rise /Proof as compared to a donut which is the baked version, you basically deal with a pancake batter consistency. This is basically my definition of the two. What do you think? Is my version making any sense or am confusing you even more? Please leave a comment below, I’d love to hear from you guys.
Now, let’s talk emojis.
At this day, age and generation everyone with a smart phone should know what an “emoji” is. For the purpose or fraction of us who might not have a smart phone, allow me to slightly educate you.
Emoji are ideograms and smileys used in electronic messages and web pages. Emoji exist in various genres, including facial expressions, common objects, places and types of weather, and animals.
Most of us if not all of us, have used these ideograms or smileys while texting a person or a group of people, and trust me I am one of the biggest fans out here. Thanks to Rosanna Pansino of nerdy nummies a pastry foodie YouTuber for giving me an idea to bring these smileys to life in terms of a delicious doughnut dessert. Something new but something borrowed. Ain’t it? If you are passionate about baking and being a pastry chef like myself, you should make time and check her work and page out. She’s really good in her craft, well explanatory and her results are even better to look at. Here I am empowering and supporting another woman – Patting my own back – go me. Be like me. 😉
Anyway, this is what I came up with. The below video should guide you.
Making ” Emoji Deep Fried Doughnuts“
Prep time: 15 mins 1st proofing: 1 hour 2nd Proofing: 20 mins
Cook time: 20 mins Cooling: 50 mins
Total time: 2 hours 15 mins
- 3 Cups of all-purpose flour
- 3 Tablespoons of sugar
- 1/2 teaspoon of salt
- 2 -1/2 Tablespoons of margarine -softened
- 1 teaspoon of vanilla extract
- 2 -1/4 teaspoon of active dry yeast
- 1 cup of warm whole milk
- 2 cups of vegetable cooking oil
- 2 egg yolks – @ room temp
- Extra all-purpose flour
- 2 cups of powdered icing sugar
- gel food color – black, red, yellow
- 1/4 cup of milk
Important tools used:
- cling clear foil
- Clean kitchen towels
- Wire rack
- frying pan
- rubber spatula
- metallic spatula
- measuring cups /spoons
- mixing bowls
- Stand mixer + dough hook
- cookie cutters -circular shaped
- pastry brush
- baking tray
- parchment paper
Step 1: Activating the yeast
In a large cup /tumbler or bowl – add the sugar to the warm milk + active dry yeast, mix together and leave it aside for science to take place. NB: The yeast has to feed of sugar and mixed in warm water or milk for it to activate only if its not expired. Make sure to check the expiry date of the yeast before using. What to look for when it’s ready. It should be foamy like beer, bubbly, the consistency should have doubled in quantity which takes – 10 mins.
Step 2: Mixing all the wet & dry ingredients.
At this stage you can either have an arm workout by using a wooden spoon and a large mixing bowl or either use an electric hand mixer or a stand mixer, like what I used. In the stand mixers’ bowl, add in the activated yeast mixture + egg yolks + vanilla extract + margarine + half of the flour mixture. Attach the dough hook attachment and mix every thing together – 3 mins. Make sure to scrap the sides of the bowl. Add in the salt + the remaining flour. Mix again for another 5 to 7 mins, till the dough has detached from the sides of the bowl. The dough should be soft and tacky but definitely not sticky.
Step 3: 1st proofing = 1 hour
In a bowl, and with the help of a pastry brush and vegetable cooking oil, brush the oil all over the bowl, bottom and the sides. This will prevent the dough from sticking to the bowl once its doubled in size. Place the soft tacky dough in the oiled bowl, cover with clear cling foil and set it in a warm area for 1 hour to allow it to double in size.
Step 4: Rolling and cutting
As seen in the video above, the dough should have doubled in size. Generously dust a clean counter top with flour. Place the dough and with the help of your palm and fingers, spread the dough out to an inch or half inch thick. Using a cookie cutter, cut out the dough into circular shapes.
Step 5: 2nd proofing = 20 mins
On a normal baking tray aligned with parchment paper and dusted with flour, place the cut out circular shaped dough, cover them with clean kitchen towels and leave them to double in size for 20 mins.
Step 6: Deep frying = 20 mins
In a large frying pan, with vegetable cooking oil heating over medium heat, cook two at a time -depending on the size of your pan. Each side for at least 2 mins or until they are golden brown.
Step 7: Cooling
On another tray, aligned with serviettes, place the cooking doughnuts to drip or drain off the excess oil, then transfer them to a cooking rack after 20 mins
Step 8: Prepping the glaze
Once the doughnuts are completely cooled, prepare the glaze mixture. In a large mixing bowl, add 1 -1/2 cups of powdered sugar + a couple of teaspoons of milk or lemon juice and mix to form a thick ribbon like consistency. NB: if you think the mixture is too runny, add more powdered sugar, and if too thick, add a teaspoon of a liquid of choice while mixing. Then add in the yellow gel paste food color and mix to combine well. Americolor is the best brand however, quite expensive. In a smaller bowl, add a 1/4 cup of powdered sugar + liquid, once you get the ribbon consistency or better yet – if you pass the back of a spoon into the sugar mix and its coated well, then you know its ready. Divide that mixture into two bowls, add in a red and black gel food color.
Step 9: Piping and decorating
At this stage you can either use, a zip lock bag or a piping bag for the decorating. The black and red should be in separate piping bags, while the yellow should be in a large bowl. Dip each doughnut first into the yellow sugar mix, allow it to drip off the excess and place it on a wire rack with the glazing facing up. Give them about 1o mins to dry before decorating with the other colors. Depending on the emoji smileys you like, decorate them with the colors you have at hand.
Step 10: Glaze cooling = 30 mins
Once you are done with the decorating, place in the icebox – refrigerator for 30 mins to harden.
Step 11: Serve and Bon Appetite
Time, calculated risks, creativity and patience is all you need to bring this to life.
What other fancy treat would you guys like me to tackle? Leave a comment below.