Trademarked_Name_1 Original Glazed Doughnuts
Source of Recipe
Trademarked_Name_1
The specifics of the well-guarded, 65-year-old secret recipes for
Trademarked_Name_1 doughnuts may be securely locked away in a safe at the
Winston-Salem, North arolina, headquarters, but discovering the
basic ingredients in these puffy, fried cakes of joy was far from
impossible. Simply asking to see the ingredients listed on the dry
doughnut mix was all it took. Still, knowing the exact ingredients
in a Trademarked_Name_1 glazed doughnut is hardly all the information we
need to clone one. There's an important cooking technique at work
here that's a big part of the secret.
The automated process for creating Trademarked_Name_1s, developed in
the 1950s, took the company many years to perfect. When you drive by
your local Trademarked_Name_1 store between 5:00 and 11:00 each day (both
A.M and P.M) and see the "Hot Doughnuts Now" sign lit up, inside the
store custom-made stainless steel machines are rolling. Doughnut
batter is extruded into little doughnut shapes that ride up and down
through a temperature and humidity-controlled booth to activate the
yeast. This creates the perfect amount of air pockets in the dough
that will make a fluffy final product. When the doughnuts are
swollen with air, they're gently dumpe into hot vegetable
shortening, where they float on one side until golden brown, then
the machin flips them over to cook the other side. As the doughnuts
finish frying, they ride up a mesh conveyer belt and through a
ribbon of white sugar glaze. If you're lucky enough to taste some of
these doughnuts just as they come around the corner from the
glazing, you're in for a real trat. The warm circle of glazed
goodness practically melts in your mouth. It's this secret process
that has helped Trademarked_Name_1 become the fastest-growing doughnut
chain in the country.
As for the secret ingredients in a Trademarked_Name_1, you can
probably guess that they are made mostly of basic wheat flour. That
part's obvious. But there's also some soy flour in there, plus egg
yolk, wheat gluten, non-fat milk, yeast, malted barley flour,
modified food starch, ascorbic acid, salt, sugar, corn syrup solids,
and natural flavors. For this clone recipe, I decided that some of
the ingredients used in the real thing wouldn't be necessary for a
home-grown duplicate. After numerous experiments over several weeks,
I concluded that we could still create a finished product that's
extremely close to the original without some of the harder-to-get
ingredients such as soy flour, wheat gluten, malted barley, and
modified food starch.
The recipe here requires only commonly found ingredients, since
it is truly the process of raising the doughnuts carefully that's
going to make them fluffy and tender like the real thing. In this
case, the most important step is the one in which you transfer the
doughnuts (after they have risen) from the baking sheet into the
shortening. You must do this very gently so that the dough does not
deflate. The fluffier the doughnuts are when they go into the
shortening, the more tender and krispy Kreme-like they'll be when
come out.
This clone recipe reate doughnuts that are probably very much
like the original Trademarked_Name_1 recipe, which founder Vernon Rudolph
purchased from a New Orleans chef in 1937. That's long before
machines took over the process.
1 pkg. (2 1/4 teaspoons) yeast
1 1/2 teaspoons granulated sugar
3/4 cup warm water (100 degrees to 110 degrees)
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 egg yolk
1 tablespoon fat-free milk
1/4 teaspoon vanilla extract
Glaze
1 3/4 cups plus 2 tablespoons powdered sugar
1/4 cup boiing water
6 to 12 cups vegetable shortening (as required by your fryer)
1. Dissolve yeast and sugar in warm water. Let solution stand for 5
minutes or until it becomes foamy on top. Make sure the water isn't
too hot, or you may kill the yeast.
2. Combine flour and salt in a large bowl with an electric mixer.
Add yeast solution, egg yolk, milk, and vanilla extract and mix well
with electric mixer for 30 seconds or just until all ingredients are
combined.
3. Form dough into a ball, then let it sit in a bowl, covered, in a
warm place for approximately one hour, or until the dough doubles in
size.
4. Gently roll out the dough until it's about 1/2-inch thick on a
floured surface. Use a well-floured lid froma plastic soda bottle
(about 1 1/8-inch diameter) to cut the holes. You can also use a 3-
inch doughnut cutter if you have one. Arrange the doughnuts on a
couple of lightly floured cookie sheets, cover them with plastic
wrap, and let them sit for one hour in a warm place. After about an
hour, the doughnut should have doubled in size.
5. While the doughnuts rest, make the glaze by combining powdered
sugar and boiling water. Whisk glaze until smooth, then cover with
plastic wrap until you're ready to use it.
6. As doughnuts rise, heat vegetable shortening in fryer to 375
degrees.
7. When doughnuts have doubled in size, carefully transfer 2 to 3
doughnuts at a time to the shortening. You must lift the doughnuts
very gently or they will collapse and not turn outas fluffy as the
real thing. Fry doughnuts for 1 1/2 to 2 minutes per side, then
remove them to a cooling rack.
8. After a minute or so on the cooling rack, spoon glaze generously
over the top of each doughnut. You want the entire surface for each
doughnut well-coated with glaze. You can also recycle the glaze that
falls through the rack by spooning it back into the bowl and
stirring it up. Let the doughnuts cool for a few minutes, and
they're ready to eat.
Makes 10 doughnuts.
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