Rice Paper Feather Doughnuts Recipes

GRANDMA'S LIGHT-AS-A-FEATHER DOUGHNUT RECIPE

Steps:

• Place water into a glass measuring cup and warm until it reaches the temperature of a baby's bottle. Add yeast and allow it to activate until it doubles in size. (You can add a pinch of sugar to help "kick start" and speed-up the activation process if you'd like.)
• In a medium saucepan heat milk, sugar, salt and butter over low heat just until butter is dissolved. Cool to room temperature.
• Gently stir yeast into cooled milk mixture. Add slightly beaten egg.
• Add flour (one cup at a time); incorporate well.
• Sprinkle a light dusting of flour onto dry, flat work surface. Knead dough until it resembles a soft baby's bottom.
• Place ball of dough into a large, lightly buttered mixing bowl and add a light coating of butter to the top of the dough. Cover with a clean tea towel and set in a sunny warm spot in your home.
• When dough has doubled in size, gently punch it in the center with your fist; roll it onto your floured working surface.
• Using a rolling pin, roll dough out to 1/2" thickness. (You may need to add additional sprinkles of flour to prevent sticking.) Cut doughnut shapes out using a doughnut cutter or two different sized biscuit cutters (3-inch and a 1 1/2-inch).
• Place doughnut on baking sheets lined with silicone baking mats or parchment paper. Cover again with tea towel and place back in sunny warm spot.
• When doughnuts have doubled in size, remove tea towel.
• Fry in oil that has been preheated to 375 degrees F. approximately 45 - 55 seconds per side, or until golden brown. Remove doughnuts from oil and immediately place them onto folded paper towels.
• Repeat the frying process for the doughnut holes but shortening the frying time to approx. 30 - 40 seconds.
• In a separarte mixing bowl, combine all glaze ingredients; mix well. Dip each doughnut into the glaze, coating as evenly as possible (dip one, or both sides). Run a long handled spoon through the center of each doughnut, hold it up and allow excess glaze to drip for a couple seconds. Place doughnuts onto cooling rack. (Now is the time to add candy sprinkle, chopped nuts, mini chocolate chips, etc...)
• When the glaze has harden, the doughnuts are ready to serve.

RICE PAPER FEATHER DOUGHNUTS

Steps:

• Fit a baking sheet with a wire cooling rack.
• For the feathers: Cut out 18 leaf-shaped pieces from the rice paper of varying sizes, 1 1/2 to 2 inches long and 1/2- to 1-inch wide. Starting from the rounded bottom portion of the feather, cut a slit inward towards the center. Continue to create a fringe like design along the edge of the feather working up towards the point of the leaf. The slits should start out larger and slowly taper towards the top. Repeat on the other side, making sure not to cut all the way across (there should be an uncut piece running up the center of the feather).
• Place the feathers on a piece of parchment paper. Using a paintbrush and a small amount of the rose petal dust, lightly brush the fringed portion of some of the feathers, leaving some without any pink coloring. Then brush the petals all over with the silver luster dust.
• For the doughnuts: Put the confectioners' sugar in a bowl. Whisk in the milk until no lumps remain and the glaze is smooth. Dip the tops of the doughnuts in the glaze to thoroughly coat. Hold the doughnut upside down over the bowl for 30 seconds to allow any excess glaze to fall off. Place on the cooling rack frosted-side up.
• Top the doughnuts with sprinkles. Dip the ends of three feathers in the glaze and adhere in a cluster to one side of the doughnut.

RICE POP DOUGHNUTS

Steps:

• Line an A4-sized baking tray with cling film, or butter a tray of doughnut moulds. Very gently melt the chocolate, butter, golden syrup and milk together in a bowl set over a pan of simmering water, or in a microwave by heating it in short blasts and stirring between each blast.
• Take the chocolate off the heat and mix into the rice pops, making sure they are all covered in the mixture.
• Spoon the rice pops onto the lined baking tray and press the mixture down firmly so it fills any gaps, or divide the mixture between the moulds. Set the mixture aside somewhere cool to set hard.
• Once set, if you used a tray, cut six doughnut shapes using a 9cm round cutter and a 2cm round cutter for the hole in the middle. Melt the white chocolate in the microwave and drizzle over the doughnuts, then top with sprinkles to decorate.

RICE CRISPY DOUGHNUTS

Steps:

• Lightly spray a 6-cavity doughnut pan with cooking spray. Coat your hands in cooking spray as and press some crispy rice treat mixture into a greased cavity in the doughnut pan. Repeat until the pan is filled.
• Remove the crispy treat doughnuts from the pan using a fork; transfer to a parchment-lined baking sheet. Put the pink candy wafers in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until melted and smooth. Spoon the melted candy over the doughnuts and immediately top with sprinkles. Let stand until set, about 15 minutes.

FEATHER-LIGHT DOUGHNUTS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add potatoes, 1/2 cup sugar, oil, salt, vanilla, baking soda, baking powder and eggs; mix well. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; roll out on a floured surface to 1/2-in. thickness. Cut with a 3-in. doughnut cutter. Place on greased baking sheets; cover and let rise until almost doubled, about 45 minutes., Meanwhile, combine the cinnamon and remaining sugar; set aside. Heat oil in an electric skillet or deep-fat fryer to 350°; fry doughnuts until golden on both sides. Drain on paper towels; roll in cinnamon-sugar while still warm.

DOUGHNUTS

Steps:

• Heat the milk until it is warm but not hot, about 90 degrees. In a large bowl, combine it with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
• Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add more flour, about 2 tablespoons at a time, if the dough is too wet. If you're using an electric mixer, the dough will probably become too thick to beat; when it does, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature until it doubles in size, about 1 hour.
• Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a doughnut cutter, concentric cookie cutters or a drinking glass and a shot glass (the larger one should be about 3 inches in diameter), flouring the cutters as you go. Reserve the doughnut holes. If you're making filled doughnuts, don't cut out the middle. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process.
• Put the doughnuts on two floured baking sheets so that there is plenty of room between each one. Cover with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 45 minutes. If your kitchen isn't warm, heat the oven to 200 at the beginning of this step, then turn off the heat, put the baking sheets in the oven and leave the door ajar.
• About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot or Dutch oven over medium heat, and heat it to 375. Meanwhile, line cooling racks, baking sheets or plates with paper towels.
• Carefully add the doughnuts to the oil, a few at a time. If they're too delicate to pick up with your fingers (they may be this way only if you rose them in the oven), use a metal spatula to pick them up and slide them into the oil. It's O.K. if they deflate a bit; they'll puff back up as they fry. When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until they're deep golden all over. Doughnut holes cook faster. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375. Glaze or fill as follows, and serve as soon as possible.