ThE Doughie Story
It's all about Taste
Growing up I Loved a good Doughnut, I called them a Doughie like many Australian, so I thought what better name for them now.
I grew up doing 3 types of skiing , snow, surf and water and had a bit of a tradition that when coming down off the mountain or out of the water, there was not many better ways to end the day then a good cinnamon Doughie. We would always stop at Berry doughnut van on the way home with the ski boat and grab a bag of fresh doughnuts, that van is still there today and the line is as long as ever. Or there was and still is I believe the little shack at the bottom of the ski slope in Thredbo that had the best mini doughnuts found on any mountain, they were great times lots of good memories.
Many years on and at my age I still like a good Doughie , but limit the number these days, which brings me to how I came to make and come up with The Doughie Recipe.
I moved to the US about 3 years ago and my son came home with some doughnuts, so as all dads do I grabbed one and took a bite, well lets just say it wasn't a Berry Doughnut Van Doughie, all I could taste was sugar. so this got me to thinking I may need to make my own if I want that, "How good are these reaction", from my growing up days.
So I looked at a few Aussie recipe's and started to bake, it's took a few goes but I was getting close to that good Aussie Doughie I remember.
So many recipe changes and tweaks and about 2 1/2 years later I final settled on the recipe I have now for the Doughie you see here.
So when you head to the dog park and think hey I'll take a few Doughie's with me for the guys and there and some kids there that grab one and says to you these are like those one's I had a someones place at Halloween (which was about 6 months ago), there so good, you know you have it right, cause kids will alway be honest if they don't like them.
The Recipe Experiment
I am 56 and shouldn't eat Doughnuts really, but let face it I am going to anyway so why don't I see if I can make it better for someone my age , so I began the nearly 3 years of playing with different mixtures, watching them rise and not rise sometimes, using all type of flour, changing the the milk ,egg and butter amounts, working on just the right amount of yeast, and ultimately removing the sugar from the dough all together. I wanted a doughnut I could eat , but also one that my kids and there friends would come back for more, that was the real test. By eliminating the sugar in the dough I needed to still keep the taste, so add the right amount of Monk sweetener hits the spot, also by coating just the top side of the Doughie and telling people to Flip it or turn it over when they eat, somehow tricks the taste buds into thinking it's a fully coated doughnut, again reducing the sugar without harm the taste. Now don';t get me wrong this is not marketed as a health snack, but just reducing sugar does help and also if people eat one and still feel good half an hour later then that has to be a good thing, as we all know sweets are hard to resist, and 9 times out of 10 we regret it after, so when a few people said to me, hey I don't eat Doughnut usually, but I was curious to try this Doughie and wow I actually felt good afterwards there was none of that, I really shouldn't have eaten that feeling. that's again when I knew I was on to something.
The Doughie
A batch of Doughie's takes about 4hrs from start to finish(50 in a batch), the dough is mixed and let proof for 1 to 1.5 hrs (depending on time of year, then flattened, rolled, and cut in to square Doughies, these Square Doughies are then left to proof for another 1 to 1.5hrs, before being fried, then dipped on 1 side with a sugar and cinnamon mix, we manage to get a little more then 200 Doughies to 1 cup of sugar cinnamon mix.
And remember to Flip it, your taste buds will thank you
INGREDIENTS:
Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate,
Riboflavin, Folic Acid), Milk, Eggs, Butter, Sugar, Monk Fruit (Erythritol, Monk Fruit extract),
Cinnamon, Yeast.
CONTAINS: Wheat, Milk, Eggs
Registration # CFO FA0044181
Issued in Ventura