After learning that pyrizhky dough can be deep-fried to make passable beignets, I decided to go a few steps further and make pyrizhky doughnuts.
After making the dough, let rise. Divide into, like, quarters or sixths: yank off a volume of dough that you think you can probably manage to deep-fry in a 20 min period.
Flatten with a rolling pin. Use a cookie-cutter to cut circles (I think this was about 2" diameter). Pull away the scrap dough, add to the bottom of the lump of proofed dough that you haven't cut, you'll get to it eventually.
Loosely cover the circles so they don't dry out, and give them a few minutes to poof up again. (Or be impatient like me!)
In a saucepan, heat about 3" of neutral frying oil (I use sunflower oil). Fry doughnuts in small batches, turning them occasionally to ensure even browning. I use long (Chinese style) bamboo chopsticks for this, sometimes even gently submerging doughnuts who want only to float one way.
Remove cooked doughnuts to paper towel -lined container (I used a giant metal strainer), and allow to cool to room temperature (probably 30 minutes).
Because I own a pastry gun that allows me to inject donuts with filling, I decided to fill my doughnuts with vanilla pudding.
I found that I needed to pre-poke a hole in the doughnuts before trying to fill them, so once again, chopstick to the rescue.
I also learned it's very easy to overfill these tiny nuggets.
It may be tempting to fill them full, but these doughnuts are a little crispy, which means they'll squish down when I bite, and make a mess everywhere. Less is more.
Dust the filled doughnuts with powdered sugar.
Try not to eat them all at once.
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Hmm. I have never really been a doughnut person, but it seems like MisuDo is working to convert me specifically…...... Look at this!
I am not particularly knowledgeable about sakura, so I just now learned the four stages, which (from left to right) are:
Bud (蕾 tsubomi), represented by a pink sakura interior inside a brown kinako exterior.
Half-bloom (五分咲き gobuzaki), which is half strawberry dipped, with a cherry and red bean whipped cream filling.
Full bloom (満開 mankai), which has a sakura bean paste glaze with salted sakura petals and sakura chocolate flakes.
Dancing petals (舞桜 maizakura), which has red bean paste filling plus a half-sized decoration of sakura chocolate petals and a milk chocolate branch against a white chocolate background.
Wow. Actually, does anyone else find some of these........ kind of extra? Maybe it's my inner killjoy speaking, but there's just so much going on! I'm still trying to process the concept of a bean paste glaze, let alone a sakura bean paste glaze. Might still try it though.
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As per the last ask about no in-betweens, Machete is s strawberry filled powdered doughnut due to his nose bleeds. Had to get that thought out into the world given they seem to keep morphing into food
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Oh shoot happy Cyclone Day everyone!
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A little while ago I had a dream I was on the computer minding my own business (but- way older than my current age) and silver fox Ren was standing beside my bed. He asked if I wanted to "do things" with him and I just said:
"I'm in the middle of something/I'm busy"
And he looked over at my body pillow with THE SALTIEST 👌🏾MOST DISTASTEFUL 👌🏾 Facial expression I've ever seen.
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