Dayquan Plummer
Kitchen Masters Cohort
Bajan Donuts
I wanted to go with a more modern approach with my fried bakes to make them light and fluffy while still giving them that great flavour. I tried using different baking flours and a variety of different spices and decided a fried dumpling approach would not be the way to go. To make them more light and fluffy without losing any of that great flavour was to go the route of a donut.
Equipment
- 1 Oven
- 1 Baking tin
Ingredients
Sugar cake (Glaze)
- 2 cup Sugar
- 1/2 cup Water
- 2 cup Shredded coconut (unsweetened)
- 2 Bay leaves
- 1 piece Thick slice fresh ginger
Bajan donuts ingredients
- 1 cup Warm milk
- 1 1/2 tbsp Yeast
- 1 cup Sugar
- 6 tbsp Butter (Melted)
- 1 tsp Vanilla
- 1/4 tsp Nutmeg
- 1 tsp Allspice
- 1/2 tsp Cinnamon
- 1/4 tsp Salt
- 4 cup All purpose flour
- 1-2 quarts Vegetable Oil (For Frying)
Instructions
- To start your dough mix together the warm milk with the yeast and sugar and let sit for 5 mins until bubbles appear at the top of your mixture
- To the same bowl add eggs, butter, vanilla, nutmeg, allspice, cinnamon, salt, and 2 cups of flour. Proceed to beat the mixture on a low speed for 1 minute. Scrape down the sides of the bowl and add the remainder of the flower. Now beat on medium speed until the dough comes together and pulls away from the sides of the bowl. If needed, add one tablespoon of flour at a time until the dough stops sticking to the side of bowl. (Be Careful not to add too much flour and dry it out.) You want a slightly sticky dough.
- Begin kneading dough for 2 mins with your mixer (5-10 mins if using your hand).
- Place the dough In an oil (or butter) greased bowl, cover with plastic wrap for 1 ½ hours until the dough has risen (should appear to have doubled in size).
- Punch dough to release air. Remove dough from bowl and place on lightly floured table. Then use a rolling pin to roll the dough out to ½ inch thickness. Shape your donuts using a donut cutter (or a glass cup if you don’t have a cutter). Re-roll the straps if extra dough remains.
- Pour 2 quartz of oil into a deep fryer or a heavy duty pot set over medium heat. After heating oil to 370 degrees, add 2-3 donuts at a time and fry until golden brown on each side. Place donuts on a rack or paper towel to drain while cooling.
- In a medium saucepan add 2 cups of sugar with three bay leaves and water with a chunk of ginger to begin syrup on medium heat. While waiting for the syrup to come to a boil, constantly stir with a wooden spoon and you will see it begin to become thicker after about 5-10 minutes.
- The colour of the syrup should now begin to darken. Now you should remove the bay leaves and ginger and add the shredded coconut and continue to sir the mix until just about all the water has evaporated. You're looking for a very sticky tacky consistency.
- After desired texture is reached take off the heat and let cool for about 2-3 mins before spooning glaze over your donuts. After waiting, get a desired amount of glaze and pour over donuts and let sit for 10-15 mins or until glaze has fully set. A mouthful of Barbados in a bite.
Notes
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