Baking has never been my strong suit when it comes to activities in the kitchen, but I couldn’t pass up the opportunity to learn how to make doughnuts, and share with fellow Angelenos, especially before the holiday season. Gilt City is offering the Carrie Underwood Curated Collection for a limited time, and one of Carrie’s Gilt City picks was ICDC in Beverly Hills. ICDC, which stands for ice cream, doughnut, and coffee, was created by restaurateur Amy Knoll Fraser and Pastry Chef Mariah Swan. ICDC is an extremely small-batch, handmade doughnut, creamery, and coffee shop focused on seasonal flavors, high quality ingredients and serving their guests in a warm and energetic environment and now my new favorite dessert gem.
Naturally, Food Flaunt had to try it out to share with others why this is a must try! We started the night off with delicious lattés and cappuccinos, such a nice ice breaker for everyone to warm up from the cold outside and a chance to get to know the guests they came with. ICDC will give patrons aprons and hats to get dirty in the kitchen. Pastry Chef Mariah takes every doughnut do-er through the step by step doughnut process. She explained what goes into making doughnuts and how creative one can really be.
After kneading our dough and cutting out our doughnuts, it was time to fry and decorate them as we please…my favorite part. Taking turns frying doughnuts and doughnut holes, even learning how to make pretzel doughnuts, before we knew it everyone in the class was a doughnut pro. You can get as creative as possible decorating each doughnut with a different topping, while enjoying the company of a friend, family member, or even a coworker- it definitely is a must try. Thank you, Gilt City and Pastry Chef Mariah Swan of ICDC for making this an evening I will never forget and leaving with a skill of now knowing how to make homemade doughnuts. Sign up today and grab your special somebody and head over to ICDC for a fun holiday experience you will take home to your kitchen.
2.5 oz. fresh yeast or 3 TBSP + 1 tsp active dry yeast
13.25 oz. warm water
6.75 oz. sugar
¼ oz. salt
1.75 oz. nonfat dry milk powder
2lb, 2 oz. all-purpose flour
6.75 oz. butter, softened
Pour the water into the bottom of an electric mixer bowl. Add the yeast on top and allow to rest for 5 minutes. (If used fresh yeast, you can whisk immediately.) Whisk and let stand until bubbly. Meanwhile, combine all the dry ingredients in a small bowl.
Once the yeast is bubbly, whisk in the eggs. Place the dry ingredients on top of the egg mixture and place on the mixer with the dough hook. Mix on low speed until a ball begins to form. Switch mixer to medium speed and mix until the dough is smooth and elastic. Add the butter and mix until it is completely emulsified into the dough. The dough should feel supple not greasy. Place the dough in a greased medium-sized bowl. Cover with plastic wrap and place in a warm area. Allow the dough to rise until doubled in bulk, about 1 ½ to 2 hours.
After the dough has risen, gently turn it out onto a well-floured table. Lightly dust the top of the dough with more flour and press out to ½ inch thickness. Using a floured cutter, cut the dough into desired shapes. You may use the doughnuts right away, chill for use later or freeze.
To fry: Allow the doughnuts to proof until light and pillowy.
Meanwhile, fill a large, heavy-bottomed pot with canola oil to depth of 4-5 inches. Heat 350 degrees. Once the oil is at the proper temperature, gently drop doughnuts into the oil. Allow to fry until you see that the bottoms of the doughnuts have turned golden brown. Flip the doughnuts once more and allow the other side to fry golden brown. Carefully remove doughnuts from oil and place on paper towels to drain off excess oil.
8 oz. Brown sugar
4 # sugar
2tbsp cocoa powder
0.75 tbsp. salt
1 tbsp. ground cinnamon
Combine ingredients in a bowl. Coat warm doughnuts with sugar.
Buttermilk Brown Butter Doughnuts:
¾ cup powdered sugar, sifted
¼ cup buttermilk
2 oz. butter, browned
Create a well in the center of the sifted sugar. Pour the buttermilk into the center of the well and whisk the ingredients together starting from the center and working out to bring in more sugar as you go. Once the ingredients are mixed and smooth, whisk in the brown butter. Dip warm doughnuts into glaze.
Salt and Pepper Caramel Doughnuts:
For the glaze:
2 cups sugar
½ cup water
1 cup cream
Salt to taste
1 pinch kosher salt
½ pinch freshly black pepper
Place the sugar in a medium-sized, heavy bottom saucepot. Add the water and gently mix to combine. If any sugar sticks to the sides of the pot, wash it off with a little more water. The sides of the post should be completely clean. Place over high heat and bring to boil. As the sugar cooks, you may see crystals begin to form on the sides of the pot, wash them down with a pastry brush dipped in ice water. Once the sugar comes to a rolling boil, do not walk away from the pot. Cook the sugar until you begin to see it change color. As the sugar starts to caramelize, you may gently swirl the pot to ensure even cooking. Continue to cook the sugar until it turns a medium amber color. Remove from heat and slowly pour in a little of the cream. It will bubble up and steam, so be careful. Whisk in the cream and return the caramel to low heat. Continue to whisk in the cream until the sauce is emulsified. Remove from heat and dip a spoon into the caramel drizzle a little of the caramel on a plate and taste to check consistency. If it is too thick, add a little more cream. Continue to adjust consistency until the sauce is no longer sticky. As you adjust the consistency, add salt as well until the flavor is balanced. Dip warm doughnuts into the glaze sprinkle with salt and pepper.
4 oz. butter
¾ cup milk
1 ½ tsp corn syrup
1 ½ tsp vanilla extract
2 ¼ oz. semisweet chocolate
½ cup powdered sugar
½ cup cocoa powder
Combine butter, milk, corn syrup and vanilla in a saucepan and cook until melted and combined. Pour the hot mixture over the chocolate and whisk until the chocolate is completely melted and emulsified into the dairy.
Sift the powdered sugar and cocoa powder into a large bowl. Create a well in the center on the mixture and pour in the chocolate. Whisk ingredients together until smooth. If the glaze is grainy, you can strain it. Allow to cool and thicken before using.
Mayan Chocolate Glaze:
Add ½ tsp cinnamon
¼ tsp ancho chili pepper
¼ tsp cayenne pepper to the chocolate before pouring the hot ingredients over