The folks at Delightful Pastries demonstrate how to make ‘Drunkin’ Donuts.’
You can find Delightful Pastries at:
Chicago French Market
131 N. Clinton Avenue, Chicago, IL 60661
Old Town Chicago
1710 N. Wells Street, Chicago, IL 60614
Jefferson Park Chicago
5927 W. Lawrence Avenue, Chicago, IL 60630
DRUNKIN DONUTS RECIPE
Paczki dough
1000g Bread Flour
110g Butter
70g Sugar
60g Yolks
150g Eggs
20g Salt
200g Milk
50g Fresh Yeast (if using dry east 16.5g)
4g Lemon Oil
4g Orange Oil
10g Rum/Vodka
Mix yeast with milk, let it sit for 10 minutes.
Add sugar, yolks, eggs, salt, oils, vodka and flour.
Mix the dough till it comes together slowly add the butter till it comes together.
Rest the dough for one hour.
Weigh the dough into 60gram pieces and roll them into little round balls.
Ferment the paczki for 1-1.5 hours.
Cook in oil at 180C/356F
Put icing on top or powdered sugar or roll in cinnamon sugar.
Boozy Custard
1 qt milk
4 oz sugar
Put in a heavy saucepan and heat over high heat.
In a mixer whip together:
4 yolks
3 eggs
4 oz sugar
4 oz cornstarch
When the milk is raising pour egg mixture in and vigorously whisk the mixture until thick, this will take about 2 minutes. Turn off the heat. Put the custard in a mixing bowl and stir with a paddle add vanilla extract and vodka to taste. Put in a piping bag and fill the paczki. Sift powdered sugar on top or leave as is if you do not want it overly sweet.
TIPS:
Remember to make sure the dough is cool before stuffing.
Make sure you when you are allowing the dough to proof make sure it’s at room temperature
Be sure to watch the temperature of the pan when making the custard so it does not burn
Get creative with your fillings add in fruit, chocolate or different extracts to give it more variety
Switch up your liquors, vodka offers a flavor-free option, however flavored liquor, rum, and brandy are all great options for boozing up your baked goods.
6 Comments to “Lunchbreak: How to make ‘drunkin donuts’”
December 21, 2012 at 12:59 PM
I hope this gets re-written in American measurements.
December 21, 2012 at 1:17 PM
I like the recipe, could you send it to my e-mail address.
December 24, 2012 at 4:35 PM
It would make it easier if the measurements were given. Is this suppose
to keep the recipe a "secret"? How do you convert this?
December 29, 2012 at 3:19 AM
It's fairly easy to find and/or compute "American" measurements on the internet. There are multiple programs designed to do just that.
December 31, 2012 at 11:36 AM
Even after converting measurments, some things are still off. There's no yield on this, but I'm guessing if it's calling for well over 8cups of flour, it's not meant for a home baker that wants a little batch. Even if you try to halve them, it's pretty hard to halve eggs and tablespoons.
Better to just buy them like I do anyhow
January 8, 2013 at 2:03 PM
do they ship outside of chicago we live about 90 miles to the north