Nowadays, everyone who entertains is looking for outstanding casual fare that will allow them to spend more time with their guests. Dishes must be quick and easy to prepare (or able to be made ahead) and filled with the purest ingredients for optimum flavor. The Best of Gourmet, Featuring the Flavors of Thailand is filled with twenty-eight such menus-most are very relaxed, all are absolutely delicious.
Active time: 45 minutes
Start to finish: 3 3/4 hours (includes rising)
FOR DOUGHNUTS:
1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
2 tablespoons warm water (105—115 degress F.)
3 1/4 cups all-purpose flour, plus additional for sprinkling and rolling out dough
1 cup whole milk, at room temperature
1/2 stick (1/4 cup) unsalted butter, softened
3 large egg yolks
2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
About 10 cups vegetable oil, for deep frying
FOR GLAZE:
1/4 cup boiling-hot water
5 teaspoons instant-espresso powder or instant-coffee granules
1 1/2 cups confectioners sugar
1 tablespoon light corn syrup
1/4 teaspoon pure vanilla extract
1/4 teaspoon salt
About 1/4 cup sanding sugar (optional)
SPECIAL EQUIPMENT:
a stand mixer fitted with paddle attachment
a 3-inch and a 1-inch round cookie cutter
a deep-fat thermometer
MAKE DOUGH: Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.)
Mix together flour, milk, butter, yolks, sugar, salt, cinnamon, and yeast mixture in mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more.
Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour (to keep a crust from forming). Cover bowl with a clean kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.)
Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin into a 12-inch round (1/2-inch thick). Cut out as many rounds as possible with 3-inch cutter, then cut a hole in center of each round with 1-inch cutter and transfer doughnuts to a lightly floured large baking sheet. Cover doughnuts with a clean kitchen towel and let rise in a draft-free place at warm room temperature until slightly puffed, about 30 minutes (45 minutes if dough was cold when cutting out doughnuts). Do not reroll scraps.
Heat 2 1/2 inches oil in a deep 4-quart heavy pot until it registers 350 degrees F. on thermometer.
Fry doughnuts, 2 at a time, turning occasionally with a wire or mesh skimmer or a slotted-spoon, until puffed and golden brown, about 2 minutes per batch. Transfer to paper towels to drain. (Return oil to 350 degrees F. between batches.)
MAKE GLAZE: Stir together boiling-hot water and espresso powder in a medium bowl until powder is dissolved, then stir in confectioners sugar, corn syrup, vanilla, and salt until smooth.
Dip doughnuts into glaze, turning to coat well, then put on a rack set in a shallow baking pan (to catch any drips). While glaze is wet, sprinkle doughnuts with sanding sugar (if using). Let stand until glaze is set, about 20 minutes.
COOKS' NOTE: Doughnuts are best eaten the day they’re fried.
