Doughnuts With Chile Sugar Food

DOUGHNUTS WITH CHILE SUGAR

Steps:

• For the chile sugar: Combine the sugar, chile powder and paprika in a stand mixer fitted with the paddle attachment. Mix on low speed until well combined, 1 to 2 minutes. Store in an airtight container.
• For the doughnuts: In a saucepan, heat the milk until about body temperature. Add the yeast and stir until dissolved.
• In the bowl of a stand mixer, combine the flour, sugar, salt and lemon zest. Add the butter to the flour mixture along with the egg yolks and milk/yeast mixture. Use the hook attachment to mix the dough together. Start on low speed for 3 to 4 minutes, then on medium speed for 10 to 15 minutes. Add up to 2 extra tablespoons milk if the dough does not come together.
• Line a baking sheet with parchment paper and spray the paper lightly with nonstick cooking spray. Scale the dough into about thirty 1 1/2-ounce pieces. Roll the dough pieces into small balls and set them on the prepared baking sheet. Make sure there is enough space between the dough balls, as they will double in size when proofing. Cover with plastic wrap. The dough can be proofed and finished at this point, or frozen for later processing.
• If proofing right away, let the dough balls sit in a warm area such as on top of the oven or close to it, covered with the plastic wrap so they don't dry out, until doubled in size, about 1 hour.
• Heat 3 to 4 inches of vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350 degrees F. Set a wire rack over a baking sheet.
• In batches and using a bench scraper or flat spatula, carefully lift the doughnuts off the parchment and drop them into the oil top first. After about 2 minutes, use a rubber spatula or wooden spoon to flip the doughnuts, then cook for another 2 minutes on the bottom side. Flip them again and cook until golden brown all over, about 1 more minute. Use a spider or slotted spoon to pull the doughnuts out of the oil and set onto the prepared wire rack to drain.
• Roll in the chile sugar and serve.

MEXICAN CHOCOLATE GLAZED DOUGHNUTS WITH RED CHILE PEANUTS

Steps:

• For the Mexican chocolate glaze: Combine the cream, chile de arbol, cinnamon sticks and star anise in a medium saucepan and bring to a simmer over low heat. Set aside and let infuse for 30 minutes. Remove the spices, return to low heat and bring to a simmer.
• Put the chocolate in a medium bowl, pour the warm cream over and let sit for 30 seconds. Add the corn syrup and vanilla and whisk until smooth. Let cool at room temperature until thick enough to dip.
• For the red chile peanuts: Combine the peanuts, ancho chile, chile de arbol and cinnamon on a cutting board and chop finely to incorporate. Toss in the brown sugar and spread the mixture in a shallow bowl.
• Dip the tops of the plain doughnuts into the chocolate glaze and sprinkle with the chile peanuts. Dust with confectioners' sugar for additional garnish.
• Bring the milk to a simmer in a 1-quart heavy saucepan, then remove from the heat and stir in the sugar and salt. Pour into a large bowl and let cool slightly.
• While the milk is cooling, dissolve the yeast in 2 tablespoons warm water in a small bowl, stirring. Let stand for 5 minutes.
• Stir the yeast mixture into the milk mixture along with the oil, lemon zest and eggs. Stir in 2 1/2 cups of the flour with a wooden spoon to make a very soft dough. Spread 1 cup of the flour on a work surface and put the dough on top, scraping it from the bowl with a rubber spatula. Knead the dough for about 5 minutes, incorporating all of the flour from the work surface and adding just enough additional flour (if necessary); the dough should be slightly sticky. Transfer the dough to an oiled large bowl and sprinkle lightly with additional flour. Cover the bowl with a clean kitchen towel and let the dough rise in a warm draft-free place until doubled in bulk, 1 to 1 1/2 hours.
• Turn the dough out onto a floured surface and roll out with a floured rolling pin until 1 inch thick. Cut out rounds with a 2-inch cutter. To make ring shapes, cut out doughnut holes with a 1-inch cutter. Place on a baking sheet, cover the doughnuts with another kitchen towel and let rise in a warm place for 30 minutes.
• While the doughnuts rise, heat about 10 cups vegetable oil in a deep 4-quart pot until it registers 365 degrees F on a deep-fry thermometer. Fry the doughnuts 2 at a time, turning once or twice, until puffed and golden brown, 2 to 3 minutes per batch. Transfer to paper towels to drain.
• Yield: 16 doughnuts