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
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
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.
- 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.