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Wed December 21, 2011
On this overstuffed edition of Louisiana Eats!, Poppy interviews Chef Ryan Farr about his artisan turduckens, listens to Chef Alon Shaya share a sentimental memory, and tours The Gallier House with curator Caroline Bercier.
Alon Shaya's Chanukah Donuts
Serves 6 people
1 3/4 cups Bread flour
1 Tablespoon Instant yeast
1/2 cup Whole milk
3 Tablespoons of butter, room temperature
1 Egg, whole
1 Egg yolk
1/2 teaspoon Kosher salt
Zest of 1/4 lemon
1/4 tsp Vanilla extract
Combine bread flour and instant yeast in a mixing bowl. Set aside. Combine the rest of the ingredients in a medium mixing bowl. Set up a kitchen aid mixer with the paddle attachment. Place the dry ingredients in first, then add the wet ingredients to the dry ingredients and mix on low speed for 12 minutes. Spray a large mixing bowl with non stick butter spray and place dough inside. Cover with a damp kitchen towel and place in a warm part of the kitchen for 1/2 hour. Remove dough from the bowl gently fold over 3 times, then place back in the greased bowl in a warm place for another 1/2 hour.
Remove dough and place on a lightly floured work surface. Roll out to 2 inch thick rectangle and cut out circles with a biscuit cutter or lightly floured coffee mug. Place cut out pieces on a baking tray and let sit for 15 minutes covered.
Meanwhile, using a candy thermometer, heat a large pot of canola oil to 350F. Make sure there is enough space to add the doughnuts without the oil spilling over. Fry the doughnuts for about 3 minutes on each side and remove. They should be a dark golden brown color. You can check to make sure they are cooked all the way through by sticking a toothpick into one. If it comes out dry, it is ready.
Let cool. Using a pastry bag with a large hole tip, stuff the donuts with your favorite jam and sprinkle with powdered sugar.
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