TGON Bakes: The Simpsons Donuts

Everyone has at least seen an episode of The Simpsons. And if you don’t then I wonder what kind of planet you’re from because since its debut on December 17, 1989, 616 episodes of The Simpsons have been broadcast. So no way that you’ve never seen an episode. Its 28th season began on September 25, 2016. And it is the longest-running American sitcom and the longest-running American animated program so far.

One of the things that Homer Simpson is famous for is his love for donuts. He is unable to live without his donuts and doesn’t like anyone else eating them. Well, then today is not Homers lucky day because I’m giving you a recipe to make the pink glazed Lard Lad donuts!

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What you need

Dough for Donuts
500 gr flour
120 ml lukewarm water
120 ml lukewarm milk
1 tablespoon yeast, instant dry
1 large egg
1 large egg yolk
50 gr sugar
60 gr butter, softened
Generous pinch of salt
Glaze
125 gr powdered sugar
45 ml milk or water
Pink food colouring
Colored sprinkles

How to bake:

Donut Dough
1. Put the yeast into the lukewarm water to activate and leave it for about five minutes.
2. Set aside about 35 gram of the flour, and place the rest of the flour in the mixing bowl with the sugar, milk, yeast mix, eggs and salt. Leave the excess flour aside in case you need it later.
3. Mix on low speed with the kneading hook in your mixer until the mix comes together. Then start kneading the dough.
4. Add the softened butter (1/2 – 1 tablespoon at a time) until it’s all incorporated. Add some flour, if you need to get the dough off the sides of the bowl. Add the rest of the flour if needed to form a soft dough ball.
5. Knead the dough for about 5 – 7 minutes until you have a soft, shiny, slightly tacky dough.
6. Then get the dough out of the mixing bowl and knead the dough for a couple of minutes in your hand to have a smooth dough ball.
7. Place the ball of dough in a lightly oiled bowl (with enough room to rise) and cover with plastic wrap. Remember to place the dough, with the seam side down.
8. Let the dough rise at room temperature till it has doubled in size – this should take about an hour, maybe less depending on how warm it is.
9. Gently release the air in the dough and refrigerate it overnight at this point. This helps develop the flavours of the dough better and it’s is easier to handle when it is chilled as well. If you don’t want to leave the dough overnight, at least chill the dough a few hours in the refrigerator.
10. When it is time, take the dough out onto a floured surface and roll out the dough till it’s about ½ inch/ 1 centimetre thick.
11. Cut out 3-3.5 inch (7-8 centimetre) diameter donuts with a donut cutter – or use a large and small biscuit or cookie cutter.
12. Place the donuts and donut holes on baking paper. Knead the leftover dough lightly and let it rest for about 30 minutes, and repeat rolling and cutting once more.
13. Cover the cut donuts and donut holes with plastic wrap and let them rise for about 1 hour.
14. Heat a good amount of oil or shortening (the donut needs to float at least 2 inches above the bottom of the pan) in a heavy bottomed pan.
15. When the oil is heated to 375°F (190°C) – carefully drop in a donut. After 30 – 45 seconds check to see if the donut has turned a golden brown. If it has, flip it over. If it hasn’t, leave it for a few seconds longer and then flip it over. The donut will darken as they cool, so be careful not to let it darken too much while frying.
16. Transfer the donut onto a wire rack to let it cool.
17. Dip one side in the pink glaze (or drizzle it over the top of the donuts), followed by rainbow sprinkles on top before the glaze sets.

simpsons-doughnuts-4164-700x1057
Foto source

The Glaze
1. Sift the powdered sugar and carefully whisk in the milk or water, 1 tablespoon at a time until you get a thick but pourable consistency. Add a couple of drops of pink colouring to get the desired colour.
2. Use the same ratio if you need to make more glaze.

If you’d like some more tips on how to bake the perfect donuts, check out this article.

Source

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