This is a celebration post. My foodie group ,Chef at Large, is 100 K members strong today! All my food madness started there. I had never baked till I joined CaL and it is a thrice a week affair now!
So here are no egg, no fry, cinnamon and sugar dusted doughnuts. I have played around with the Gibassier recipe and made these. They are heavenly when eaten fresh out of the oven. Warm them under a hot grill and they are as good as fresh! Top them with chocolate sauce, orange sauce,melted white chocolate or anything you like.
Biga is a bit of dough you knead a day prior to baking bread.
For the Pre-ferment (Biga)
All Purpose Flour/Maida- 1 ½ cup
Milk- ½ cup milk
Instant yeast- 1/16 tsp ( about a largish pinch)
Making the Biga/Pre-ferment
The biga / pre-femented dough needs 14-16 hours to ferment. It is best to make it a night ahead of the day of baking. Mix all the ingredients listed above and knead into a soft dough. Put it in a greased bowl, cover and leave for about 16 hours (may need more time in case of cold weather). It doubles up and develops air pockets.
For the Dough
All the pre-ferment/ Biga from above
APF (All Purpose Flour)/Maida- 3 ¼ cup
Instant Yeast- 1 ¾ tsp
Warm water – 3 Tbsp and Sugar -1 tsp(to prove the yeast)
Olive oil- ¼ cup + 2 tbsp
Butter ( slightly soft at room temperature)- 1/3 cup
Baking powder- 1/2 tsp
Sugar- 1/2 cup
Salt- ¾ tsp salt
Orange juice- ½ cup
Lemon juice- 1 tsp
Lemon rind- ½ tsp
Orange zest- 2 tsp
For topping the doughnuts
Powdered sugar and cinnamon
(chocolate sauce, orange glaze, lemon glaze, white chocolate sauce- anything you fancy really! )
Warm 2 Tbsp water, stir in 1 tsp sugar and add the yeast. Leave covered to bloom for 10-15 minutes till it becomes frothy.
Mix the APF(Maida), salt, sugar and baking powder.
Mix olive oil, orange juice, lemon juice, lemon rind and orange zest
Break the Biga into chunks and add in.
Add the yeast mix and the fruit zest mix to the flour and mix well with a wooden spatula/ladle.
Start kneading. Do not add more water unless required. It is a sticky dough but will come together after some time.
Add the melted butter gradually and knead for 10-15 minutes to get soft dough.
Leave covered for 1 ½ – 2 hours till it doubles up.
Gently knock down the dough and divide into 2.
Roll out about ¼ inch thin and cut out doughnuts.
In case you don’t have a doughnut cutter get creative. I used a small glass and a brand new glue stick.
Repeat with the other half.I got 24 large sized doughnuts.
Leave covered for another 40 minutes till they puff up nicely.
Preheat the oven at 180c (350F) for 20 minutes and bakefor 10 -15 minutes till they are nicely browned.
Remove and brush immediately with melted ghee/clarified butter.
Dust with powdered sugar and cinnamon.
Serve warm or sit them under a hot grill for 7-8 minutes just before serving.