Recently while camping, I attempted to make donuts. By SHEAR LUCK, it was a success. I’ve had a lot of baking moments flop on me this last while, so I wasn’t holding my breath with these. But the three things I had in my favor were: 1-butter 2-sugar 3-the “fry” factor! Anything’s better fried!
There are a couple of ways to do this. The easy way is to pack some jiffy dough, oil and frosting. We used some vanilla pudding to make them more “eclair-like”. But whatever suits your fancy. I bought the croissant version which was quite heavy with oils. Don’t get me wrong, it was gooood, but we had to sit down afterwards and work on our digestion.
At this point, all you have to do is roll out your dough with a cup or jar. Cut the rounds with the same jar. And fry them up. If you’ve never fried dough before, check out the end of this post for frying tips.
To make the dough from scratch is really easy and a much healthier alternative.
“Healthier? Really? These are donuts, Ju!”
Well then, healthier… for a donut.
Ok, so here’s my process:
- 2 1/2 cups warm water
- 2 Tbs. yeast
- 1/2 cup sugar
- 1 cup powdered milk
- 1 1/2 tsp salt
Let soak and proof about 10 minutes
- 1 Tbs rum
- 1 cup whole wheat
- 4 cups white bread flour
- 1 cup room temp butter cut into small chunks
Add the flour and butter in 1/2 c. batches while mixing in between.
Now mix the batter for a good 10 minutes helping the gluten to stretch. The most important part is not getting your batter too thick.
It should be sticky! See in picture below:
I allow two rising periods. Make sure it’s doubled in size (about 30 minutes) then punch down and allow to rise a second time. These two rising periods cause the gluten to stretch and the batter will become less sticky.
After it’s done rising, lay down a bed of flour, pour your dough out on top, sprinkle more flour on top and press out. Keep the dough coated in flour being careful to not let it stick to the counter underneath. Roll out ’till it’s about 1/4 of an inch thick.At this point, you can cut the dough into squares, circles, or traditional donut rounds. I used a biscuit cutter and a decorators’ tip.
Save the small holes for donut-hole treats!
Lay out all your donuts in sheets to freeze. Once frozen, place in a ziplock bag and keep in the freezer ’till your ready.
I put the ziplock bag of prepared donuts with my frozen foods ’till I was ready. The night before I put them in my unfrozen cooler to thaw. The morning of, set them out on a floured paper towel strip to rise for 30 minutes. Place another paper towel strip over top to keep the bugs off. Bugs like dough.
I loved how quickly this enamel pot heats the oil up. The cast irons take forever and it’s harder to cool off if the oil gets too hot. You don’t want it too hot or they’ll burn. So with the propane (where it’s all or nothing) keeping the oil at a good temperature was tricky. Once I turned the heat on, I stayed with it and would throw little tester dough balls (like the one pictured above) in the oil. Those are the bubbles you want. Small quiet ones. Once I get this effect, I turned my propane down as low as it would go. That seems to do the trick.
Chopsticks work great for flipping the dough. Let one side fry ’till you can see the golden color, then flip, about 1 minute on each side. Make one, then test to see if it’s still doughy on the inside. Don’t be afraid to let it get darker in color, so the inside can cook all the way through.
And some we left traditional.
Donuts and coffee for breakfast is my kinda camping!