Wednesday, October 27, 2010

Mango Pistachio Doughnuts

These yeast doughnuts are soft, fluffy, pillow-like. I was really amazed at the texture of these doughnuts. I mean I could open a doughnut shop with this recipe, it is so good.

I wanted to make something different, with an Indian twist. So I chose to incorporate the Alphonso Mango with Pistachios and the result was one of the most amazing doughnut I have ever eaten.I also replaced part of the nutmeg with cardamom powder. You can replace mango with any fruit you like. The glaze recipe may sound as if it will be too sweet, as the mango pulp is sweet to begin with, but you do need the sugar for the glaze to firm up and the sweetness will balance out in the final product. You might have some extra glaze left on your hands. The doughnuts can be glazed will still warm.These are best had the day they are made. Follow this recipe and you will be in doughnut heaven, I assure you.

Coincidentally, last month, I tried 3 different doughnut recipes but none of those recipes amazed me, so I gave up my search for the perfect doughnut, for the time being. And then this month the Daring Bakers announced that we are to make Doughnuts, you can imagine how happy I was that I could finally conquer that hill.

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.


Mango Pistachio Doughnuts - adapted from Alton Brown's recipe










Yield is 8-10 doughnuts

Ingredients

3/4 cup/180 ml  milk ( I used 2 % milk ) ( I weighed this amount and 180 ml is roughly 200 gm )
3 heaped tbsp/ 45 gm salted butter, chopped up into small pieces
2 1/4 tsp/1 pkt/7 gm Active Dry Yeast
3 tbsp+ 1 tsp/40 ml warm water ( 95 degrees F to 105 degrees F/ 35 degrees C to 41 degrees C )
1 large egg, beaten
1/8 cup/28 gm white granulated sugar
1/4 tsp table salt
1/4 tsp cardamom powder/elaichi powder
1/8 tsp nutmeg powder/jaiphal powder
2 1/3 cup/ 325 gm all purpose flour/maida + extra for dusting surfaces
oil for frying

For filling

8-10 Alphonso mango slices in sugar syrup ( available at the Indian grocery store )

For the glaze

1/4 cup Alphonso mango pulp ( also available at the Indian grocery store )
1 1/2 cups of icing sugar/ confectioner's sugar/pithi sackar
1/3 cup shelled pistachios, finely chopped ( unsalted )










An example shown with 6 doughnut rounds.










Place the rounds on a well floured parchment sheet.











Place the mango slices on half of the rounds.



Now cover these with the remaining rounds. And let it rise for 30 minutes.


 
The Alphonso mango slices.


Method
  • Heat the milk until it is warm enough to melt the butter.
  • Place the butter in a bowl and pour the warm milk over it and set aside.
  • Warm the water in a small bowl add the yeast and a big pinch of the sugar to the warm water. Let the yeast bloom in a warm spot for 5 minutes.
  • In a big bowl pour the cooled milk and butter mixture,and the warm water and yeast mixture. To it add the beaten eggs, remaining sugar, salt, cardamom, nutmeg and roughly half of the flour. Using your cake mixer/stand mixer, combine the ingredients on low speed till the flour is incorporated and then raise the speed to medium and beat it until it is all combined.
  • Add the remaining flour and beat till combined.
  • ( The recipe said to knead this for 3-4 minutes until it is not sticky anymore ; I skipped this part ) Transfer to a well oiled bowl and cover and let it rise for 1 hour or until doubled in size. ( I placed it in a warm oven ).
  • Meanwhile flour your rolling surface liberally and also prepare a baking sheet by placing a parchment on it and flour it liberally too. We will use this baking sheet to place the cut doughnut rounds for proofing ( to let it rise )again.
  • Turn out the risen dough onto the working surface and roll it out to 1/4 inch thickness, using a lot of flour.
  • Using a drinking glass or doughnut cutter cut rounds ( I used 3 1/2 inches diameter ). Set half of the rounds on the floured baking sheet.
  • Drain the mango slices on an absorbent paper towel. Place one small slice of the mango on these rounds on the baking sheet. Dab the edges of the round with water.
  • With the remaining rounds, dab their edges with water too. Now place these over the the rounds with the mango slices, water-side down. Pinching down the edges to seal it.
  • Keep for proofing / let it rise for 30 minutes in a warm spot.
  • Heat oil in your fryer to medium high ( I have an electric stove, for gas stoves keep it a little lower ).
  • Once risen, take these rounds and slide them into the hot oil. Do not worry if you leave some finger imprints on the dough while picking it up. Once it is frying it will all disappear as the dough puffs up.
  • Fry till light golden brown on both sides. Remove with a slotted spoon and drain on an absorbent towel. Fry the rest in a similar manner.
  • Glaze : In another small bowl mix the confectioner's sugar and mango pulp till well combined, set this glaze aside.
  • Dip the freshly fried doughnuts in the glaze and place them on a plate, glaze side up. ( I glazed the top side ). Immediately sprinkle the finely chopped pistachios over the top and let it set on the counter. The glaze firms up and the doughnut are ready for feasting. 






The mango slice inside the doughnut.




 



20 comments:

  1. Wow- they look and sound amazing!! great job

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  2. Your doughnuts are beautiful & they sound absolutely delicious! Great job on the challenge. :)

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  3. What delicious and elegant looking doughnuts you made and that flavour profile is stunning fabulous work on this challenge and I agree Alton Brown's recipe is a wonder. Cheers from Audax in Sydney Australia.

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  4. Your doughnuts look like they should be on the cover of bon appetit magazine.....stunning! Oh and I happen to love mangoes :) Thanks for commenting on my bomboloni. Please let me know if you give the coconuty carmelitas a try....I'm sure you'll love them.

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  5. The look delicious and what a wonderful filling - mango, yum! I made the Alton Brown ones too and am very glad I did!

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  6. Mango pistachio!? That sounds DELICIOUS!!!! And such perfect colors for the season. :-)

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  7. You took the doughnuts to another level! Wow! Amazing! Thanks for your lovely comment on my post!

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  8. These look so gorgeous! I love the glaze, and that bright mango color looks delicious! Great job on this challenge!

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  9. Oh my! I had never thought of fresh fruit filling for doughnuts! What a great idea! These must taste sensational! Thanks for your comments on my post!

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  10. Hey,

    The doughnuts look great...:)

    Dr.Sameena@

    www.myeasytocookrecipes.blogspot.com

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  11. These doughnuts look awesome and their flavour is so creative and original!

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  12. Thanks for stopping by! Your donuts look amazing!! I'm very impressed.

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  13. Your doughtnuts are the most beautiful I have seen so far in this challenge. Thumbs up!!!

    Just love how you incorporated mango into the filling and topping. That reminds me of this delicious mango topping doughnuts I once had at J.co doughtnut in Jakarta.

    Bravo for your delicious take of this challenge!!

    Sawadee from Bangkok,
    Kris

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  14. Wow - I love your Indian twist of the recipe! Your doughnuts look absolutely delicious. I should know better than to look at these pictures when hungry... :-)

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  15. Thank you all, for such lovely comments. The food blogging community is really awesome.

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  16. They look stunning.. A very new idea.. looks absolutely delicious..


    Thanks For Linking it with Iftar Nights..

    Jabeen's Corner

    Ongoing Event-Iftar nights

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  17. i made them this morning and they were lovely Mh son is home from college, and I was putting them onto fry just as he was waking up...1:00pm- late sleeper! But it was perfect timing. He was so happy to wake up to donuts and donuts with mango and pistachio's was the icing on the cake - or the frosting on the donut!

    I have a vita mix, so I mixed them up in it, following the manufacturers method with your ingredients. I didn't have the mango you referenced, so I pureed mango in the vita mix as well and added a little stevia.

    Great recipe and fun to make. Thank you.

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  18. My 21 yo son loves donuts more than just about anything. He is at college and eats a lot of sweets and other food that isn't exactly good for him, so I spend a lot of time on healthy food when he is home. But I wanted to make him a favorite treats this morning, and your recipe was it! He was getting up just as they were hitting the hot oil. He thanked me heartily and devoured three immediately. He said "SO GOOD!"

    I mixed the dough in my vita mix, following the vita mix's recipe book instructions and your ingredients. I didn't read the recipe carefully enough and proofed the dough before filling them with the mango. I also didn't have the mangos you referenced, but I did have mango, so I just pureed them with a little bit of Stevia.

    They didn't look as pretty as yours, and next time I will fill and then proof. But they tasted terrific. We both ate three as soon as they cooled down enough. Very innovative and delicious recipe - thank you!

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  19. Thank you Anna, you are so kind. I am glad your son liked it.

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