Our yeast-raised doughnuts are enriched dough made with whole milk, eggs, and butter. After the dough is mixed, cut, shaped, and proofed, we fry them in hot oil. The warm doughnuts are glazed with vanilla sugar topping.
Steps
1
Preparation
Scale the ingredients precisely.
Gather the necessary tools.
2
Mixing the Dough
Ingredients
250 g Whole milk, 3.5% fat
500 g Bread flour
10 g Fine sea salt or fine table salt
40 g Granulated sugar
15 g Dry instant yeast or 38 g fresh yeast
10 g Baking powder
1 g Ground nutmeg
100 g Whole eggs
100 g Unsalted European-style butter, 82% fat, ¼ inch cubes
Bread flour for dusting - as needed
Calculate and adjust the temperature of the milk to the required base temperature of 54°C.
Place the flour, salt, sugar, yeast, baking powder, nutmeg, eggs, and milk in a stand mixer bowl. Mix on low speed for about 5 minutes using the hook attachment. Then increase to medium speed for 5 to 7 minutes.
Add the butter. Mix on medium speed until the butter is well incorporated and the dough releases from the side of the bowl.
The final temperature of the dough should be 73-77°F (23-25°C).
Test the gluten window.
Remove the dough and place on a floured surface. Round it to make a smooth ball. Make sure not to overwork it and avoid tearing the gluten structure.
Transfer to a bowl and cover.
Ferment for 30 minutes at room temperature. Transfer to the refrigerator for about 1 hour.
3
Cutting, Shaping & Proofing the Dough
Prepare the proof box and set it between 77-80°F (25-26°C).
Dust the dough. Flip it over so that the smooth side is down. Gently press to remove the gas.
Roll out to about a ½ inch (12 mm) thick.
Cut out the dough using the 3 inch (7.5 cm) cutter. Then cut the small center hole. Reserve the holes for frying later.
Place the dough on the parchment squares.
Combine the scraps without overworking the dough. Rest for 30 minutes in the refrigerator.
Then roll out again and cut out more doughnuts.
Proof for about 45 minutes or until doubled in volume.
4
Making the Sugar Glaze
Ingredients
400 g Confectioners’ sugar, sifted
10 g Vanilla paste or extract
100 g Water
Meanwhile, make the sugar glaze.
Whisk the confectioners’ sugar, vanilla, and water until glossy and smooth.
Transfer into a pastry bag and set aside.
5
Frying the Doughnuts
Ingredients
1500 g Canola or vegetable oil for frying
Heat the oil to 350°F (175°C).
Place a few doughnuts in the hot oil while ensuring not to overcrowd them in the pan. Leave about a ½ inch of space in between them, then remove the parchment.
Fry a few at a time for about a minute or two or until golden brown. Then flip over using two forks and fry the other side for another minute or two.
Remove with a spider colander and place on a paper towel for a minute to drain the excess oil. Cool on a wire rack for 5 minutes.
Fry the doughnut holes.
6
Glazing the Doughnuts
Generously pipe the sugar glaze on top, completely covering the doughnut while warm.
Allow to cool to set the glaze.
7
Storage & Shelf Life
Yeast-raised doughnuts have a 1 day shelf life. We do not recommend storing, refrigerating, or freezing the baked doughnuts.
